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
Ingredients: 1 whole turkey; 3 tablespoons kosher salt; 1 tbsp dried sage; 1 tbsp dried thyme; 1 tbsp dried rosemary; 2 cups turkey or chicken stock

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Herb Brined Turkey

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Ingredients

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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)

Maximize Skin Crispiness 🥓
Pat the turkey completely dry with paper towels before roasting and ensure the refrigerator shelf is uncovered during brining so air circulates around the bird, creating exceptionally crispy skin.
Herb Ratio Precision 🌿
Use a 2:1:1 ratio of rosemary to thyme to sage for optimal flavor balance, adjusting based on your herb potency—older dried herbs require slightly more volume than fresher ones.
Strategic Salt Distribution 🧂
Rub the dry brine under the skin as well as over the exterior to ensure the herbs and salt penetrate the meat directly, resulting in more flavorful dark meat and juicier breast.
Perfect Brining Window ⏱️
Aim for exactly 36-48 hours of brining rather than just one day—this sweet spot allows complete flavor infusion and moisture retention without over-salting the delicate breast meat.
Complementary Stock Pairing 🍗
Use herb-infused turkey or chicken stock (simmered with your same dried herbs) as a basting liquid during roasting to amplify the brined flavors and maintain moisture throughout cooking.