Ingredients and Weight:
- 1 (12-14 pound) whole turkey, thawed
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp dried thyme
- 1 tbsp dried sage
- 1 tbsp dried rosemary
- 1 tbsp olive oil
- 1 onion, quartered
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Preparation Time:
30 minutes
Cooking Time:
3-4 hours, depending on turkey size
Difficulty Level:
3/5 (Intermediate)
Preparation Method Steps:
- In a large stockpot or bucket, dissolve the salt and sugar in the cold water.
- Submerge the turkey in the brine and refrigerate for 12-18 hours.
- Remove the turkey from the brine and rinse thoroughly with cold water. Pat dry with paper towels.
- Preheat oven to 350°F (175°C).
- In a small bowl, combine the olive oil, thyme, sage, and rosemary. Brush the turkey with this mixture.
- Place the onion, carrots, and celery in the bottom of a roasting pan. Place the turkey on top of the vegetables.
- Roast the turkey for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
Nutritional Information:
Per 4-ounce serving:
- Calories: 240
- Fat: 10 grams
- Protein: 30 grams
- Carbohydrates: 0 grams
Dish Characteristics:
- Roasted to perfection with a golden-brown crust
- Juicy and flavorful with a hint of herbs and spices
- Perfect centerpiece for a Thanksgiving feast
User Comments:
- "This turkey was absolutely delicious! The brining process made it so moist and tender."
- "The roasted vegetables added a delicious flavor to the turkey and made the dish complete."
- "This recipe is a keeper! I will definitely be making it again next Thanksgiving."
Special Precautions and Tips:
- Make sure the turkey is completely submerged in the brine solution.
- If you don't have time to brine the turkey for 12 hours, you can brine it for as little as 4 hours.
- Use a meat thermometer to ensure the turkey is cooked through to 165°F (74°C).
- Let the turkey rest for 30 minutes before carving to allow the juices to redistribute.
