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Ingredients
Scale
- 1 & 1/2 gallons water (24 cups)
- 1 cup kosher salt
- 1 cup brown sugar
- 1 & 1/2 tablespoons peppercorns
- 3 bay leaves
- 3 cloves garlic, mashed and roughly chopped
- 3 tablespoons fresh rosemary, roughly chopped
- 3 tablespoons fresh parsley, roughly chopped
- 3 tablespoons fresh sage, roughly chopped
- 3 tablespoons fresh thyme, roughly chopped
- 1 cup salted butter, softened to room temperature
- 1 large bunch of sage, chopped fine
- 2 cloves garlic, crushed and minced
- 1 & 1/2 teaspoons salt
- 12–14 pound fresh or frozen turkey, thawed
- 5–7 carrots, peeled and roughly chopped
- 1 large stalk celery, roughly chopped
- 1 apple, quartered
- 1 onion, quartered
- 2–3 sprigs thyme
- 2–3 sprigs rosemary
- 2–3 sprigs sage
- Meat thermometer
- Large pot to boil the brine
- Large pot/bucket for brining
- Paper towels
- Turkey oven bag
- Large roasting pan with roasting rack
- Kitchen twine (if turkey is not trussed)
Instructions
- Thaw the turkey and prepare the brine.
- Combine the brine ingredients and heat until dissolved, then cool.
- Rinse and submerge the turkey in the cooled brine for 18-24 hours.
- After brining, rinse the turkey and pat it dry.
- Mix together the herb butter ingredients and apply under the skin and on the outside.
- Stuff the turkey cavity with aromatics and tie the legs together.
- Preheat oven to 350°F and roast the turkey for about 2 hours and 15 minutes, or until it reaches 165°F.
Notes
For crispy skin, ensure the turkey is dry before roasting.
A digital meat thermometer helps ensure the turkey is perfectly cooked.
Experiment with citrus fruits or different herbs for variations.
- Prep Time: 1 day
- Cook Time: 2 hours and 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 30
- Cholesterol: 120