Herb-Brined Roast Turkey
DATE: September 27, 2022
Featured product
Seasoning Beneath My Wings
Paleo Poultry Rub
Edible Playlist - Spice Up The Holidays
FOR THE BRINE
- 1 free-range or organic 12-14 lb. turkey
- 1 gallon tap water
- 2 gallon iced water
- 4 tbsp I'm Still Brining spice blend
- 1 cup kosher salt
- ¾ cup brown sugar (or coconut palm sugar)
FOR ROASTING THE TURKEY
- 2 tbsp Seasoning Beneath My Wings spice blend
- 1 bunch fresh thyme
- 1 lemon halved
- 1 garlic bulb cut crosswise
- 2 tbsp (or more) olive oil
Directions
MAKE THE BRINE
- Prepare a 3-gallon cooler or a similar sized vessel for the turkey.
- Remove the turkey giblets (It's usually stuffed in the cavity of the bird) and save it for use later in making stock or gravy.
- Place the turkey in the cooler.
- In a large stock pot, bring one gallon tap water to boil; stir in the salt, sugar and the "I'm Still Brining" spice blend. Remove from the heat and allow to cool for 30 minutes.
- Add the iced water to the warm brine mixture and stir. Your brine should be cold.
- Pour the brine mixture over the turkey. Place the cooler in the fridge for 12-24 hours. If space is limited, add ice packs to the cooler to keep it cool.
ROAST THE TURKEY
- Preheat the oven to 350°F and transfer the turkey from the cooler to a roasting pan. Discard the brine.
- Rinse under cold water and pat the turkey dry.
- Stuff the cavity with the fresh thyme, lemon halves, and garlic.
- Rub the turkey all over with the olive oil and rub the "Seasoning Beneath my Wings spice blend all over.
- Roast for 2 hours and 30 minutes or until the thigh meat registers 180°F. The juices should run clear when cut between the thigh and leg.
- Remove from oven and cover with foil for 20 minutes before carving.
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