Herb-Infused Turkey Brine

Herb-Infused Turkey Brine

This herb-infused turkey brine adds depth and flavor, ensuring your turkey is juicy and delicious for any special occasion.

Ingredients

• 1 gallon water
• 1 gallon chicken broth
• 1 cup salt
• 4 cloves minced garlic
• 2 tablespoons chopped rosemary
• 1 medium diced onion
• 1 tablespoon basil
• 1 tablespoon savory
• 1 tablespoon marjoram
• 1 tablespoon thyme
• 1 tablespoon tarragon
• 1 tablespoon oregano
• 1 teaspoon black pepper
• 1 teaspoon coriander
• 2 cups ice
• 1 whole turkey

Method

1. In a large container, mix together water, chicken broth, and salt, stirring until the salt is completely dissolved.
2. Incorporate minced garlic, chopped rosemary, diced onion, and a blend of basil, savory, marjoram, thyme, tarragon, oregano, black pepper, and coriander. Mix well.
3. Add 2 cups of ice to the brine to cool it down until the ice is melted.
4. Carefully place the turkey into the brine, making sure to fill the cavity with the liquid. Add additional ice to fully cover the turkey.
5. Seal the container with a lid, then gently rock it to help cool the brine further. Refrigerate the brined turkey for 12 to 24 hours, replenishing the ice as necessary.
6. When ready to cook, preheat your oven to 350°F (175°C).
7. Remove the turkey from the brine and pat it dry using paper towels. Discard the brine.
8. Place the turkey on a roasting rack set in a pan.
9. Roast the turkey in the oven, basting it every 30 to 40 minutes, until the juices are clear and the meat is no longer pink at the bone, which should take around 5 to 6.5 hours. Ensure the thickest part of the thigh reaches 165°F (74°C) using an instant-read thermometer.
10. After cooking, take the turkey out of the oven, cover it with aluminum foil, and let it rest for 5 to 10 minutes before carving.