Wednesday, November 23, 2011

Roasted Herb Brined Turkey

Happy Thanksgiving!

Roasted Herb Brined Turkey.  Do you want a really moist turkey to eat on Thanksgiving?  This is the moistest turkey I've ever made.  I started brining my turkeys about three or four years ago.  It's easy and make a moist turkey every time.  

The Recipe:


1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
2 gallons of water
12 to 16 lb turkey

Clean and rinse your turkey.  Get a large turkey baking bag or brining bag and add the turkey with the brine.  Keep cold for 12-24 hours.  

Remove from brine and rinse.  Pat dry and your ready to season and roast your turkey.

Turkey size Reynold's roasting bag
2 sticks of unsalted butter
2 stalks of celery (washed)
2 tablespoons of flour
olive oil
salt and pepper to taste
6 sage leaves

I cook my turkey in Reynold's baking bags.  Follow the directions inside the box.  Place 2 tablespoons of flour into the bag and shake.  Lay 2 clean celery stalks in the bottom of the bag.  I stuffed the inside of my turkey with some of the lemons and oranges from the brine along with sprigs of rosemary and thyme.    Run your fingers under the skin of the breast and place pats of butter all over the breast.  Rub olive oil all over the turkey add salt, pepper and sage leaves on top of the turkey.  Seal the bag and be sure to cut three 1/2" slits on the top of the bag.  Place in a pre-heat oven at 325 degrees.  Roast per the poundage requirements on the bag instructions.  After one hour, I open the bag and bast the turkey with more butter.  Re-seal and return to oven.  Thirty minutes before the cooking time is up, take the turkey out of the oven and test with a thermometer in the thigh and at 160 degrees, pull the turkey out and let rest for thirty minutes.  If temperature is not at 160 and it is higher, cut the bag off the turkey and cover with cold wet paper towels and baste on top of the the towels.  It cooled my turkey off and kept it moist until I was ready to slice and serve.  

Happy Thanksgiving!

Brine recipe is from Emeril Lagasse 2007

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