Name: Herb Brined Turkey
Prep time: 13 h
Cook time: 2 h 30 min
Total time: 15 h 30 min
Yield: 10
Ingredients: 2 gallons water; ½ cup sea salt; 2 lemon, quartered; 1 tablespoon dried rosemary; 2 sage leaves; 1/3 cup brown sugar; 1/4 cup Worcestershire sauce; 3 tablespoons minced garlic; 1/2 tablespoon ground black pepper; 1 tablespoon pickling spice; 1 lemon, quartered; 1 apple, quartered; 1 yellow onion, quartered; 2 sprigs rosemary, chopped; 2 sprigs thyme, chopped; 2 sage leaves, chopped; 1 stick butter, softened; 1 teaspoon salt; 2 teaspoons coarse ground black pepper; ½ tablespoon Kent’s Mesquite Smoke seasoning, or your favorite blend; 2 sprigs rosemary, chopped; 2 sprigs thyme, chopped; 2 sprigs sage leaves, chopped; 5 garlic cloves, minced

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Thanksgiving sneaks up on folks every year, and I have seen more than one person start to sweat when that turkey hits the counter. The bird is the star of the table, yet it is the one thing people are most nervous to cook. I want to take that stress clean off your plate. Thanksgiving should feel like gathering with old friends around a warm fire, not running a marathon in the kitchen. With a simple brine, good seasoning, and a temperature probe to guide you, you can turn out a tender and juicy turkey every time, whether you cook it outside on the smoker or inside in the oven.

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Fool Proof Thanksgiving Turkey

Tip: Buy your turkey early so it has plenty of time to thaw in the refrigerator. Slow thawing keeps the texture better than rushing it.

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Herb Brined Turkey

Rated 5.0 stars by 1 users

Author:

Cowboy Kent Rollins

Servings

Prep Time

13 hours

Cook Time

150 minutes

Never worry about making the perfect turkey again with this recipe!

Note: Cook this turkey 15 minutes per pound until a meat thermometer reaches 165 degrees at the center of one of the breasts.

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Ingredients

Brine

2 gallons water
½ cup sea salt
2 lemon, quartered
1 tablespoon dried rosemary
2 sage leaves
1/3 cup brown sugar
1/4 cup Worcestershire sauce
3 tablespoons minced garlic
1/2 tablespoon ground black pepper
1 tablespoon pickling spice

Stuffing

1 lemon, quartered
1 apple, quartered
1 yellow onion, quartered
2 sprigs rosemary, chopped 
2 sprigs thyme, chopped 
2 sage leaves, chopped

Herb Butter

1 stick butter, softened
1 teaspoon salt
2 teaspoons coarse ground black pepper
½ tablespoon Kent’s Mesquite Smoke  seasoning, or your favorite blend
2 sprigs rosemary, chopped
2 sprigs thyme, chopped
2 sprigs sage leaves, chopped
5 garlic cloves, minced

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Directions

In a large pot combine the water, sea salt, lemon quarters, rosemary, sage leaves, brown sugar, Worcestershire sauce, minced garlic, ground black pepper and pickling spice. Mix well. And bring to low boil for about 5 minutes. Then remove from heat and add ice to cool it off.
Remove the neck, liver, and gizzard from the turkey. Add the turkey to the brine and refrigerate overnight. If using an ice chest, add enough ice to keep it cold overnight.
When you’re ready to cook, remove the turkey from the brine at least one hour before roasting. Place it on a wire rack to rest and pat to dry.
Make the Herb Butter: In a small bowl, combine the softened butter, salt, coarse black pepper, Mesquite seasoning, minced garlic, and fresh herbs.
Stuff the cavity of the turkey with the quartered lemon, apple, onion, and fresh herbs.
Lift the skin of the turkey and spread as much of the herb butter as possible underneath it the top.
Tuck the wings under the turkey. If needed, tie them with butcher's string. Place the turkey on a wire rack in a foil pan or roasting dish.
Give a light coating of olive oil and season well with Mesquite seasoning or your favorite blend, and coarse ground black pepper.
Bake in a preheated oven at 325°F for about 15 minutes per pound, or until the internal temperature of the breast meat reaches 165°F. Half way through the cooking process baste with any remaining herb butter and continue to cook.
Remove the turkey from the oven and tent it with foil, letting it rest for about 15 minutes before carving.