Herb-Infused Turkey Brine

Herb-Infused Turkey Brine

Ingredients

• 1 gallon water
• 4 quarts chicken broth
• 1 ½ cups kosher salt
• 2 tablespoons minced garlic
• 2 tablespoons dried rosemary
• 2 tablespoons dried minced onion
• 2 tablespoons dried basil
• 2 tablespoons dried savory
• 2 tablespoons dried marjoram
• 2 tablespoons dried thyme
• 2 tablespoons dried tarragon
• 1 tablespoon dried oregano
• 1 tablespoon ground black pepper
• 1 tablespoon coriander seeds
• 2 gallons ice, divided, or more as needed
• 1 (20 pound) whole turkey, neck and giblets removed

Method

1. In a large 5-gallon bucket with a lid, combine water, chicken broth, and salt, stirring until the salt is fully dissolved.
2. Add minced garlic, chopped rosemary, diced onion, and a mix of basil, savory, marjoram, thyme, tarragon, oregano, black pepper, and coriander. Stir the mixture thoroughly.
3. To cool the brine, mix in 2 cups of ice until it melts.
4. Submerge the turkey in the brine, ensuring to fill the cavity with the mixture. Add more ice to cover the turkey completely.
5. Seal the bucket with its lid, then gently rock it back and forth to cool the brine further. Place the bucket in the refrigerator and let it chill for 12 to 24 hours, replenishing the ice every couple of hours as needed.
6. When ready to cook, preheat your oven to 350°F (175°C).
7. Take the turkey out of the brine and pat it dry with paper towels. Discard the brine.
8. Position the turkey on a rack in a roasting pan.
9. Roast the turkey in the oven, basting it every 30 to 40 minutes, until the juices run clear and the meat is no longer pink at the bone, which should take about 5 to 6.5 hours. Use an instant-read thermometer to check that the thickest part of the thigh reaches 165°F (74°C).
10. Once cooked, remove the turkey from the oven, cover it with a double layer of aluminum foil, and let it rest for 5 to 10 minutes before carving.