FRESH HERB-BRINED TURKEY

Fresh Herb-Brined Turkey image

Brining a turkey is all about adding moisture for a tender, juicy bird. We flavor our brine with parsley, rosemary and a touch of thyme. -Felicia Saathoff, Vashon, Washington

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 16 servings.

Number Of Ingredients 16

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Ingredients

4 quarts water
2 cups sugar
1-1/2 cups salt
10 fresh parsley sprigs
10 fresh thyme sprigs
5 fresh rosemary sprigs
7 bay leaves
4 teaspoons crushed red pepper flakes
4 teaspoons whole peppercorns
4-1/2 quarts cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
TURKEY:
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

In a large stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add cold water to cool the brine to room temperature. , Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 480 calories, Fat 23g fat (7g saturated fat), Cholesterol 215mg cholesterol, Sodium 258mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.