Herbed Dry Brined Turkey
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Herbed Dry Brined Turkey
Herbed Dry Brined Turkey
1 turkey
1 tbsp. kosher salt per 5 lbs. turkey
1 tbsp. fresh herbs (sage, rosemary, thyme) per 5 lbs. turkey chopped
1/2 tsp. black pepper per 5 lbs. turkey freshly ground

Prep: 10 minutes  Brine: 2 to 3 days  Cook: about 3 to 3½ hours*

1. Rinse turkey and pat dry. Mix remaining ingredients in a small bowl; rub onto the outside of the turkey and inside the cavity.
2. Place turkey in a large clean plastic bag and twist to seal. Refrigerate for 2 to 3 days, turning bag every day and massaging bag to coat turkey with any juices that have run off.
3. Remove bag and place turkey on a rack in a large roasting pan.
4. Preheat oven to 325°F. Roast turkey according to package directions, about 3 to 3½ hours for a 15 lb. turkey.
5. Let stand for 10 minutes before carving.
*Cook time will vary depending on the size of the turkey.