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Herb Roasted (Brined) Turkey

Serves 8 Servings


  • 1 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1 teaspoon cayenne pepper
  • 2 tablespoon dried thyme
  • 2 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon coarsely ground white pepper
  • 3 teaspoon bay leaves
  • 1 teaspoon 18-to-20 pound turkey
  • 4 tablespoon (1/2 stick) unsalted butter, softened
  • 1/4 cup olive oil
  • 2 tablespoon chopped fresh thyme
  • 2 tablespoon finely chopped fresh rosemary


Baking Directions:

The day before cooking, combine salt, sugar, cayenne, dried thyme, allspice, cloves, ginger, white pepper, and bay leaves in a stockpot.

Fill pot halfway with water and bring to a boil.

Cool to room temperature.

Remove giblets and neck from turkey and rinse bird well.

Place in cooled spice mixture, breast side down.

Refrigerate overnight or up to 24 hours.

To Roast: Heat oven to 425 degrees.

Remove bird from brine, gently wipe dry, and bring to room temperature.

Combine butter, olive oil, fresh thyme, and rosemary, mixing well.

Season turkey generously inside and out with salt and pepper.

Loosely pack sage stuffing into neck and body cavities.

Set turkey on a rack in a roasting pan.

Rub seasoned butter lavishly over turkey breast and legs.

Roast 20 minutes, then reduce heat to 350 degrees and continue to roast, basting every half hour, until temperature reaches 175 degrees or until juices run clear, about 3 hours.

  Remove from oven, spoon stuffing into an oven-proof bowl, and let bird rest 30 minutes before carving.