Herb-Roasted Turkey

Kitchen Tip: If you don't own a bucket big enough to brine your turkey, try a Reynolds™ Brining Bag.

Yield:

10, plus leftovers

Recipe Time

Prep: 10 Minutes
Chill: 12 Hours
Cook: 3 Hours
Stand: 30 Minutes

Nutritional Information

Calories 437
Fat 20 g
Satfat 5 g
Cholesterol 14 mg
Fiber 7 g
Protein 14 g
Carbohydrate 50 g
Sodium 750 mg

Ingredients

8 cups apple cider
1 1/2 cups kosher salt
1 cup packed light brown sugar
1 12- to - 14-oz turkey, neck and giblets reserved for making gravy
8 tablespoons (1 stick) unsalted butter, softened
2 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons dried rosemary, crumbled
2 teaspoons dried thyme
Salt and pepper
1 cup low-sodium chicken broth

Preparation

In a large bucket, combine cider, 2 gallons cold water, salt and sugar, stirring well. Rinse turkey inside and out with cool water, then carefully place in bucket. Cover and refrigerate for at least 12 hours.

In a bowl, combine butter, parsley, sage, rosemary and thyme. (Can be prepared up to 2 days ahead; cover and chill. Let soften before continuing.)

Set oven rack in the lowest position; preheat to 325°F. Remove turkey from brine; pat dry with paper towels and discard brine. Place turkey breast side up on a rack in a roasting pan. Tuck wing tips under; loosely tie legs together. Sprinkle turkey all over with salt and pepper. Gently loosen breast skin with your fingers and spread 1/4 cup of butter mixture over breast meat under skin. Spread remaining herb butter over outside of turkey. Pour broth into roasting pan.

Roast turkey, basting every 30 minutes, until a meat thermometer inserted in thickest part of thigh reaches 165°F, about 3 hours. Cover breast with foil if it browns too quickly. Remove turkey from oven, transfer to a platter, cover loosely with foil and let rest for 30 minutes before carving.

 

Note:

Kitchen Tip: If you don't own a bucket big enough to brine your turkey, try a Reynolds™ Brining Bag.