Favorite Herbal Brined Roast Turkey Recipe

Prep time does not include brining and roasting time depends on size of your turkey In a large pot combine all brine ingredients and bring to a boil.

Then remove from heat and let cool to room temperature.

Place turkey in brine bag ( available in cookware stores ) or pot and cover with brine solution.

I like the bag, because one can turn the bag every so often to distribute the brine.

Brine up to 3 days in refrigerator Then drain turkey and remove herbs, seeds etc.

Do not rinse.

Let come to room temperature.

Stuff as desired ( also I prepare stuffing ahead of time and let it come to room temperature prior to stuffing )

Place turkey on rack in large roaster pan, stuff as desired .

Season turkey skin as desired.

I slather turkey with olive oil or some mayo, some use melted butter and I sprinkle with some poultry seasoning.

Roast 350.F about 15 minutes per pound for unstuffed or 18 t0 20 minutes stuffed.

Do not rely on pop up timers.

Use a thermometer to roast to 165F degrees or juices run clear from bird when you slice a bit between leg and breast bone.

Remember turkey will still continue to cook when removed from oven and the internal temp will rise .

Notes:

Turkey will brown more quickly when brined.

So cover with foil to prevent over browning.

Let turkey stand and cover with foil, 30 minutes prior to serving for best slicing.

I guarnatee this will be a moist flavorful bird!!!