Brined Herb Roasted Turkey - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Brined Herb Roasted Turkey

Brined Herb Roasted Turkey

Brining a turkey ensures it stays moister.  You can brine from 24 to 72 hours, but the longer the better.



3/4 cup kosher salt

3/4 cup sugar

1 carrot, peeled, diced

1 large onion, peeled, diced

1/4 cup diced celery

2 large sprigs thyme

2 bay leaves

1 tablespoon black peppercorns

1/4 teaspoon red pepper flakes

1/4 teaspoon fennel seeds



Bring salt, sugar and 4 cups water to a boil in a large pot.

Stir until salt and sugar are dissolved. 

Turn off heat, add remaining ingredients to brine base. 

Refrigerate, uncovered, until cold.

Add 6 quarts cold water.

Pour brine into brining bag and submerge turkey.

Refrigerate until ready to cook.




12- 14 pound turkey, at room temperature

1 yellow onion

2 celery stalks, cut into 2-inch lengths

3 or 4 flat leaf parsley sprigs

1 bay leaf

3 tablespoons fresh sage, finely chopped

2 tablespoons fresh thyme, finely chopped

2 teaspoons dried marjoram

Salt and freshly ground pepper

6 tablespoons butter, melted

1 lemon cut in half


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