Name: Herb Brined Turkey
Prep time: 24 h
Cook time: 2 h 45 min
Total time: 26 h 45 min
Yield: 8 servings
Cuisine: American

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Herb Brined Turkey

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Instructions

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Instructions

Remove the giblets from the turkey (to save for the turkey gravy), pat the turkey dry with paper towels.

Whisk the salt and herbs in a bowl until combined.

Rub the salt/herb mixture all over the turkey, inside and out.

Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.

Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.

Preheat oven to 450°F.

Tuck the wings behind the neck to avoid burning and place the turkey on a roasting rack, breast side up, pour 2 cups of chicken or turkey stock into the roasting pan. Cook the turkey for 30 minutes.

Reduce the cooking temperature to 350°F.

Rotate the roasting pan 90 degrees (this helps cook evenly) and roast the turkey an additional 2 hours to 2 hours and 15 minutes, basting every 30 minutes. If the breast becomes too dark cover with foil.

Place a meat thermometer in the deepest part of thigh, but being careful not to touch the bone, until you have an internal temperature of 165°F-170°F.

Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).

Serve.

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Tips & Tricks (5)

Pat Dry Before Roasting 🏜️
After your 1-2 day dry brine, pat the turkey completely dry with paper towels before roasting to maximize skin crispiness and ensure even browning throughout the cooking process.
Layer Your Herb Brine Strategically 🌿
Rub half the dry herb mixture under the skin and half on the outside to infuse flavor throughout the meat while creating that coveted crispy herbed exterior.
Don't Skip the Uncovered Refrigeration 🧊
Keep the turkey uncovered in the fridge during brining to allow the skin to dry out naturally, which is the secret to achieving ultra-crispy, golden skin that rivals deep-fried results.
Use a Meat Thermometer for Perfect Doneness 🌡️
Check the thickest part of the thigh for 165°F to ensure juicy, perfectly cooked meat without overcooking, especially important with the herb brine's accelerated flavor infusion.
Rest and Reserve Drippings 💧
Let the turkey rest 20-30 minutes after roasting to retain juices, then deglaze the pan with stock to create an herb-forward gravy that complements your brined bird perfectly.