- 1
Ingredients
- 16 ounces Turkey Brine Seasoning
- 10-13 pound thawed turkey
- 1 gal + 4 quarts fresh water
- Large stockpot or brining bag
- 1 stick butter
Preparation
Step 1
Bring one gallon of water to a boil, and then add the Turkey Brine Seasoning. Take off the heat and let cool to room temperature. Add 4 quarts cool water. Stir well.
Place the turkey in the large stockpot or brining bag. Pour the cooled brine solution in with the turkey. Be sure to fill around the outside and inside of the bird. Cover (or close the bag well) and place in the refrigerator for 24 hours.
Remove the turkey from the brine and rinse the bird very well. Use a colander to catch the herbs when you pour out the brine.
Place the bird on a greased rack in a roasting pan. Tuck the wings under the bird and tie the legs together with cooking twine. This will ensure even cooking. Add 1/2 cup water to the bottom of the pan. This will help retain the moisture in the bird and keep the juices at the bottom wet for gravy-making later.
Remove the aluminum foil. Melt the stick of butter and using a heat-safe brush, apply the melted butter to the bird. This adds flavor and will make the skin a wonderful golden brown color.
Increase the oven temp to 375 degrees and place the turkey back in the oven, uncovered. Bake the turkey for another 30 minutes, baste with butter again, and check the internal temperature in the thigh of the bird with a meat thermometer.
When the safe temperature is reached, remove from the oven and place on a tray to rest. The bird will actually continue to cook for a few minutes. Cover tightly with aluminum foil and leave undisturbed on the counter for at least 20 minutes while you finish up your sides. The turkey will carve much easier if you let it rest.