Herb Brined Turkey

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A perfectly juicy turkey is the star of any Thanksgiving feast, and this dry herb brine recipe is here to make that happen!

Prep Time1

Cook Time2 45

Total Time1 2 50

Course: Main Dish

Cuisine: American

Servings:

Calories: 684kcal

Remove the giblets from the turkey (to save for the turkey gravy), pat the turkey dry with paper towels.
Whisk the salt and herbs in a bowl until combined.
Rub the salt/herb mixture all over the turkey, inside and out.
Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.
Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.
Preheat oven to 450°F.
Tuck the wings behind the neck to avoid burning and place the turkey on a roasting rack, breast side up, pour 2 cups of chicken or turkey stock into the roasting pan. Cook the turkey for 30 minutes.
Reduce the cooking temperature to 350°F.
Rotate the roasting pan 90 degrees (this helps cook evenly) and roast the turkey an additional 2 hours to 2 hours and 15 minutes, basting every 30 minutes. If the breast becomes too dark cover with foil.
Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.
Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
Serve.

For a Larger/Smaller Bird: You can use this method for any size turkey. You might need to increase the herbs if yours is much larger. The general rule of thumb for cooking is 13-15 minutes of roasting time per pound of turkey.

Don't let it burn: Tuck the wings in behind the neck so they don't burn in the oven! If the breast starts to get too dark, cover it with foil.

Food Safety: Make sure you have the raw turkey on its own shelf in the fridge, and set inside a large baking tray to catch any juice.