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Herb Brined Turkey

Course Main Dish
Cuisine American
Keyword Thanksgiving


  • 12-14 lb. whole turkey thawed rinsed with giblets removed

Brine solution:

  • 3/4 c. Salt
  • 3/4 c. Brown sugar
  • 2 oranges quartered
  • 2 lemons quartered
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1-1/2 gallons cold water

Before baking

  • 2 lemons quartered
  • 3 T. butter room temperature
  • salt and pepper
  • 1 lg. onion cut into 1/8ths
  • 1 stalk Celery cut into 1-inch pieces
  • 1 lg. carrot cut into 1-inch pieces
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/4 bunch fresh sage
  • 3 sprigs Fresh parsley
  • 1 c. turkey stock for basting


  • For brining solution, dissolve salt and sugar in water in a clean 5-gallon pail or large food grade plastic storage bag.
  • Add oranges, lemons, thyme and rosemary.
  • Soak rinsed turkey in brine, covered and refrigerated for up to 24 hours.
  • Remove turkey from brine, rinse well in cold water and pat dry, inside and out.
  • Place breast side up in a large roasting pan with a rack.
  • Rub all sides with softened butter and stuff some under skin.
  • Season lightly with salt and pepper, inside and out.
  • Stuff the turkey with all of the remaining ingredients except the turkey stock.
  • Roast turkey in 350-degree oven for 15 minutes per pound, basting with turkey stock every 30 minutes, or until thermometer reads 160 degrees.
  • Remove from oven, cover with foil and allow to rest for 20 minutes.