To make a truly memorable roast turkey, the secret lies in the brine. This herb-lemon brined turkey will be the centerpiece of your table, offering a moist, flavorful bird that guests will rave about.
960 minutes
To make a truly memorable roast turkey, the secret lies in the brine. This herb-lemon brined turkey will be the centerpiece of your table, offering a moist, flavorful bird that guests will rave about.
cups
cups
cups
Fresh Rosemary, chopped
0 oz
Fresh Thyme, chopped
0 oz
Fresh Sage, chopped
0 oz
Lemon, zested and juiced
each
Turkey, thawed
0 lb
tablespoons
Black Pepper, freshly ground
to taste
Onion, quartered
each
1. Prepare the Brine
In a large pot, combine water, kosher salt, granulated sugar, fresh rosemary, fresh thyme, fresh sage, and the zest and juice of lemons. Bring to a gentle boil, stirring occasionally to dissolve the salt and sugar completely. Once dissolved, remove the pot from the heat and allow the brine to cool to room temperature.
2. Brine the Turkey
Place your thawed turkey in a large brining bag or a clean, non-reactive container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Seal the bag or cover the container tightly. Refrigerate the turkey for at least 12 hours, and no more than 24 hours.
3. Preheat the Oven
Preheat your oven to 325°F (165°C).
4. Prepare the Turkey for Roasting
Remove the turkey from the brine and rinse it thoroughly under cold water to remove any excess salt. Pat the turkey dry with paper towels, both inside and out. Place the turkey on a roasting rack set inside a roasting pan. Rub the entire bird with olive oil. Season the turkey generously with freshly ground black pepper and a little more salt, if desired.
5. Stuff the Turkey
Stuff the cavity with quartered onions, more fresh herbs, and lemon halves.
6. Roast the Turkey
Roast the turkey in the preheated oven. A 12-14 pound turkey will take approximately 3 to 3.5 hours. About halfway through roasting, cover the breast loosely with aluminum foil to prevent over-browning. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone.
7. Rest the Turkey
Once the turkey is fully cooked, remove it from the oven and let it rest for at least 20 minutes before carving.
8. Carve and Serve
Carve and serve your herb-lemon brined roast turkey with your favorite sides. Enjoy the fruits of your labor and the compliments that are sure to follow.
Incorporate maple syrup and bourbon into the brine for a sweet and rich flavor, perfect for holiday feasts.
Use a smaller bird and adjust the brining time accordingly. A whole chicken can be prepared with the same flavor profile and technique.
Use soy sauce, ginger, and star anise in the brine, and stuff the turkey with scallions and additional ginger.
Add Cajun seasoning to the brine and stuff the turkey with a mix of bell peppers, onions, and celery for a Southern twist.
Swap turkey with duck and use oranges in place of lemons for a more complementary flavor. Adjust cooking times for the higher fat content of duck.
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