Roasted Turkey Recipe
Herb-brined turkey, roasted to perfection.
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Ingredients
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Brine
Turkey
Method
Brining the Turkey
- 1
Prepare the Brine
In a large pot, combine 8 cups of water, 1 cup of kosher salt, 0.5 cup of brown sugar, 5 sprigs of fresh rosemary, 5 sprigs of fresh thyme, 1 tablespoon of black peppercorns, 4 whole garlic cloves, and 2 bay leaves.
- 2
Dissolve Ingredients
Heat the mixture over medium heat, stirring occasionally until the salt and sugar have fully dissolved. Remove from heat and let it cool to room temperature.
- 3
Brine the Turkey
Once cooled, submerge the 12 lbs whole turkey in the brine, ensuring it's fully covered. Refrigerate for 12 to 24 hours.
Roasting the Turkey
- 4
Preheat the Oven
Preheat your oven to 325°F (165°C).
- 5
Prepare the Turkey
Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Rub the skin with 0.5 cups of butter, ensuring even coverage.
- 6
Season the Turkey
Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper evenly over the turkey. Tuck the 5 leaves of fresh sage inside the cavity.
- 7
Roast the Turkey
Place the turkey on a roasting rack in a large roasting pan. Roast in the preheated oven for approximately 13 minutes per pound, or until the internal temperature reaches 165°F (75°C). This should take about 2.5 to 3 hours for a 12 lbs turkey.
- 8
Rest and Serve
Once roasted, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute.