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. chopped fresh herbs (sage, rosemary, thyme) per 5 lbs. turkey
1/2 tsp. freshly ground black pepper per 5 lbs. turkey

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.


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what are the wine suggestions?

Comment Number: 6565


Please tell me what is the best plastic bag to use, as I have no idea where to get them. I need help. Thank you!

Comment Number: 6575


Any clean heavy garbage bag will do, as long as it is not scented or coated with an odor eliminator.

Comment Number: 6584


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