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Fresh Herb-Brined Turkey Recipe

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This recipe for Fresh Herb-Brined Turkey, by , is from How to Cook in Granny's Kitchen, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Taste of Home


1 qt. water
2 C. sugar
1 1/2 cups salt
10 fresh sprigs of parsley
10 fresh thyme sprigs
5 fresh rosemary sprigs
7 bay leaves
4 t. crushed red pepper flakes
4 t. whole peppercorns
4 1/2 C. cold water
2 turkey-size oven roasting bags
1 turkey (14 - 16 lbs)

2 T. olive oil
1/2 t. pepper
1/2 t. salt (optional)

In stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until sugar and salt dissolve. 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 turkey for 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 salt if desired.

Roast, uncovered, 2 1/12 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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Since the breast cooks faster than the dark meat, I cook the turkey breast side down for 1 - 1 1/2 hours and then carefully turn it over for the breast to brown.




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