- 3 tablespoons kosher salt
- 3 tablespoons dark brown sugar
- 2 teaspoons rubbed sage
- 2 teaspoons dried thyme
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 (12- to 14-lb.) whole fresh or frozen turkey, thawed
- 1/2 cup butter, softened
- Wooden picks
- Kitchen string
- Vegetable cooking spray
How to Make It
Stir together first 6 ingredients.
Remove giblets and neck from turkey; pat turkey dry. Sprinkle 1 Tbsp. brine into cavity; rub into cavity. Reserve 1 Tbsp. brine, and sprinkle outside of turkey with remaining brine; rub into skin. Chill turkey 10 to 24 hours.
Preheat oven to 350°. Stir together butter and reserved 1 Tbsp. brine. Loosen skin from turkey breast without totally detaching skin; spread butter mixture under skin. Replace skin, securing with wooden picks.
Tie ends of legs together with string; tuck wing tips under. Place turkey, breast side up, on a lightly greased (with cooking spray) rack in a large roasting pan.
Bake at 350° for 2 hours and 30 minutes or until a meat thermometer inserted in thickest portion of turkey thigh registers 165°. Remove from oven; let stand 30 minutes before carving.
Cajun Brine Roasted Turkey: Prepare recipe as directed, substituting paprika for sage, dried oregano for dried thyme, and 2 tsp. ground red pepper for black pepper.
Jerk Brine Roasted Turkey: Prepare recipe as directed, substituting allspice for sage and onion powder for garlic powder and adding 2 tsp. ground cumin to brine mixture.
Five Spice Brine Roasted Turkey: Prepare recipe as directed, substituting Chinese five spice for sage and ground ginger for thyme.