Herb-Brined Turkey
Prep: 35 min. + marinating Bake: 33⁄4 hours + standing Makes: 14 servings
For an impressive main course, look here. The moist, flavorful turkey will have guests counting the minutes until carving time.
—Stephan-Scott Rugh, Portland, OR
2 cups kosher salt
1 cup packed brown sugar
5 fresh sage leaves
1 fresh thyme sprig
1 fresh rosemary sprig
2 qt. water
2 qt. cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 lbs.)
HERB BUTTER
2 cups butter, softened
1⁄2 cup olive oil
1 cup packed fresh parsley sprigs
1⁄3 cup fresh sage leaves
1⁄3 cup fresh rosemary leaves
1⁄4 cup fresh thyme leaves
2 garlic cloves
1 tsp. salt 1 tsp. pepper
1. In a large stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 qt. water. Bring to a boil. Cook and stir until salt and sugar are both dissolved. Remove from the heat; stir in cold water to cool the brine until it reaches room temperature.
2.Place turkey in a large stockpot. Carefully pour cooled brine into pot (Photo #1). Cover and refrigerate for 12-24 hours, turning occasionally.
3. Preheat oven to 450°. Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together (Photo #2). Place herb butter ingredients in a food processor; cover and process until smooth. With your fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin (Photo #3). Secure skin to underside of turkey breast with toothpicks (Photo #4). Then rub remaining butter mixture over skin.
4. Place turkey, breast side up, on a rack in a roasting pan. Bake 30 minutes. Reduce heat to 325°; bake 31⁄4-33⁄4 hours longer or until a thermometer reads 180° (Photo #5), basting twice during the last 30 minutes of cooking
(Photo #6). Cover loosely with foil if turkey begins to brown too quickly.
5. Remove the turkey to a serving platter; cover and let stand for 20 minutes before carving.
10 OZ. COOKED TURKEY 834 cal.,
58g fat (25g sat. fat), 314mg chol., 658mg sod., 1g carb. (0 sugars,
0 fiber), 73g pro.