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Herb Brined Turkey

Herb Brined Turkey

This is the easiest method of brining I’ve ever tried. Just rub the dry brine all over your bird and let it sit uncovered in the refrigerator for one to two days to dry out and infuse all that flavor into the turkey — easy peasy. Tender and juicy inside with crispy herbed skin outside, this Herb Brined Turkey will be as delicious on Thanksgiving Day as it is in your leftovers all weekend long! A perfectly juicy turkey is the star of any Thanksgiving feast, and this dry herb brine recipe is here to make that happen! Try this dry-brined turkey for your holiday dinner, and you might never cook turkey any other way.

Author: Weelicious

Meal Type: Milk Free

Cuisine: American

Difficulty: HARD

Prep. Time:

Cook Time: 2 hours 45 minutes

Total Time: 2 hours 45 minutes

Servings: 8 servings

Calories: 805 kcal per serving

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

Instructions

  1. Remove the giblets from the turkey (to save for the turkey gravy), pat the turkey dry with paper towels.
  2. Whisk the salt and herbs in a bowl until combined.
  3. Rub the salt/herb mixture all over the turkey, inside and out.
  4. Place the turkey on a rack on a large plate or baking sheet and refrigerate uncovered, for 24-48 hours.
  5. Remove the turkey from the refrigerator 1-2 hours before cooking to bring to room temperature.
  6. Preheat oven to 450°F.
  7. 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.
  8. Reduce the cooking temperature to 350°F.
  9. 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.
  10. 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.
  11. Allow the turkey to rest for 30 minutes before slicing (this allows the juices to redistribute, making the turkey super juicy).
  12. Serve.

Nutrition

Energy: 805 kcal | Total Fat: 14 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 456 mg | Total Carbs: 2 g | Fiber: 0 g | Sugars: 0 g | Proteins: 157 g | Sodium: 3,405 mg | Polyunsaturated: 3 g | Monounsaturated: 3 g

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