Garlic Herb-Brined Turkey
Garlic Herb-Brined Turkey
11 Hr(s) 10 Min(s) (incl. refrigerating)
20 Min(s) Prep
10 Hr(s) 50 Min(s) Cook
Find out just how delicious a turkey can be with our Garlic-Herb Brined Turkey recipe. Our Garlic-Herb Brined Turkey gets its delicious flavor from a combination of rosemary, parsley, garlic and zesty Italian dressing.
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12 servings
Original recipe yields 12 servings
1 fresh turkey (12 lb.)
3 qt. (12 cups) water
1 cup kosher salt
12 cloves garlic, lightly crushed
1 small onion, sliced
8 sprigs fresh parsley
4 sprigs fresh rosemary
4 bay leaves
1 gal. (4 qt.) ice water
1/4 cup butter
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Let's Make It
1
Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
2
Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
3
Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
4
Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
5
Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.
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Kitchen Tips
Tip 1
Note
When brining, select a fresh turkey or one that has not been injected with a solution, or the turkey and drippings will be too salty.
Tip 2
Food Facts
For a crispy skin, avoid basting the turkey for the last 30 min. of the baking time.
Tip 3
Special Extra
For extra flavor and moisture in the cooked turkey, place a stalk of celery and/or cut-up apple in the turkey cavity before baking the turkey.
Tip 4
How to Use the Turkey Neck and Giblets
The turkey neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.
Tip 5
How Much Turkey to Buy:
Plan on purchasing 1 pound of turkey for each guest. Each pound of turkey will yield about 1/2 pound (8 oz.) cooked turkey. (The daily recommended protein intake for Americans older than 9 years of age is 5 to 6 oz., but it's always nice to plan for some leftovers!)
Nutrition
Calories
490
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 255mg
85%
Sodium 8260mg
359%
Total Carbohydrates 5g
2%
Dietary Fiber less than 1g
3%
Sugars 3g
6%
Protein 70g
140%
Vitamin A
10%
Vitamin C
6%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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