Chopped garlic, rosemary and basil mastermind this fragrant turkey brine. The French sea salt and sugar ensure the brine will penetrate the turkey fibers, adding flavor pockets for the peppercorn, orange peel and freshly ground herbs to infuse the turkey with intense flavor.

Turkey Brine Seasoning

16 oz. MySpiceSage Turkey Brine Seasoning
10-13 lb. Thawed turkey
1 gal + 4 quarts fresh water
Large stockpot or brining bag
1 stick butter

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.

Rinse your thawed or fresh turkey well under cool water in your sink. Remove the giblets and packages from inside the turkey. Retain them if you plan on making turkey gravy.

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.

Cover the bird and pan tightly with aluminum foil. Bake at 325 degrees for 2 hours.

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.

Continue cooking for 30-minute intervals, basting with butter and checking the temperature until the internal temperature is 165 degrees in the upper thigh of the bird.

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.

Helpful links:

USDA Food Safety-Let’s Talk Turkey

How to carve a turkey and get the most meat