Herb-Brined Turkey

Name: Herb-Brined Turkey
Yield: Makes 12–15 Servings
Cuisine: United States
Ingredients: Salt and freshly ground pepper Canola oil for brushing; Yellow onion, 1, quartered; Carrots, 3, coarsely chopped; Herb Brine; Fresh whole turkey, 1, about 12 pounds; Fresh marjoram sprigs for garnish (optional); Lemons for garnish (optional); Celery stalk, 1, with some leaves, coarsely chopped

Preparation info

Makes
12–15
Servings

Difficulty
Medium

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Brining creates moist, juicy flesh while enhancing flavor. Two points are crucial: choose a container just large enough to hold the turkey during brining and be sure to dissolve the sugar and salt completely.

Ingredients

Herb Brine
Fresh whole turkey, 1, about 12 pounds
Salt and fre

Americas
United States
Main course
Thanksgiving
Gluten-free

Method

Make the Herb Brine as directed on.

About 2 hours before brining, remove the turkey from the refrigerator. Remove the giblets and neck from the turkey cavity. Reserve the liver for another use or discard. If you like, refrigerate the neck, gizzard, and heart to make stock or Giblet Gravy or discard. Pull out the pale