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Home > Meat Dishes > Turkey
Roast Brined Turkey
Serves: 10 to 12
Ingredients:
Combine salt, herbs and water in a pan and bring to a boil, then simmer for 10 minutes. Allow the mixture to cool then
over turkey in pot just large enough to hold both. If turkey is
completely covered, don't worry about using all of brine. Cover with
foil and refrigerate 6 hours or overnight, turning 2 or 3 times to
make sure turkey is totally submerged.
Remove turkey from brine and pat dry with paper towels.
Place turkey on its side on rack in shallow roasting pan. Roast at
450 degrees 15 minutes. Turn turkey to other side and roast another
15 minutes. Turn breast-side up and roast another 15 minutes.
Reduce heat to 325 degrees and roast until meat thermometer inserted
in center of thickest part of thigh registers 160 to 165 degrees,
about 2 hours. Remove from oven and set aside 20 minutes before
carving.
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