Roast Brined Turkey

Print Pin
No ratings yet

Roast Brined Turkey

I use my Mulling Spices in this recipe for excellent results.
Servings 10



  • 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 at least overnight up to 24 hours, 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.