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My mom uses this recipe for her catering business and always gets a lot of compliments. It makes a very moist, herby turkey. (Works great with two bone-in, skin-on turkey breasts, too).
- 295.73 ml kosher salt
- 1064.65 ml sugar
- 6 sprig fresh parsley
- 6 sprig fresh dill
- 6 sprig fresh thyme
- 6 sprig fresh tarragon
- 6 sprig fresh sage
- 2 sprig fresh rosemary
- 9.85 ml mustard seeds
- 9.85 ml fennel seeds
- 2 cinnamon sticks
- 5 bay leaves
- 8 whole cloves
- 7.39 ml juniper berries
- 4.92 ml cardamom pod
- 9.85 ml black peppercorns
- 2 lemons, sliced
- 7570.0 ml water
- 6350.29 g whole turkey, rinsed
- 236.59 ml clarified butter
- In a container large enough to hold the turkey and brine combine all ingredients except the water, turkey and clarified butter.
- In a saucepan bring water to a boil and add to container, stirring to dissolve salt and sugar. Let cool until cold.
- Add turkey to brine so that it is completely submerged, cover, and chill for 48 hours. (A large NEW mop-bucket or Rubbermaid container works great for this.) If turkey is not completely submerged, turn it several times during the 48 hours.
- Preheat the oven to 300 degrees F. Drain the turkey, pat it dry, and truss. Transfer the turkey to a roasting pan fitted with a rack.
- Rinse a double thickness of cheesecloth in cold water and squeeze out excess moisture. Dip in clarified butter and arrange over the turkey.
- Roast the turkey, basting it frequently with any remaining clarified butter and the pan juices, for 3 to 4 hours, or until a meat thermometer inserted in the thigh joint registers 150 degrees F and the juices run clear.
- Let rest, covered loosely with foil, for 30 minutes before carving.