Garlic Herb-Brined Turkey
5 Review(s)
11 Hr 10 Min
Prep : 20 Min Cook: 10 Hr 50 Min
Don't know anything about brining a turkey? Brining boosts flavour and adds extra moistness to this oven-roasted turkey. We've simplified the steps - just follow our Garlic Herb-Brined Turkey recipe and you'll learn everything you need to know about brining.
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18 Servings
Original recipe yields 18 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 fresh turkey (12 lb./5.4 kg)
2
3 L water
3
1 cup kosher salt
4
12 cloves garlic, lightly crushed
5
1 small onion, sliced
6
8 sprigs fresh parsley
7
4 sprigs fresh rosemary
8
4 bay leaves
9
4 L ice water
10
1 bottle (414 mL) Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
11
1/4 cup butter
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How do I make it ?
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Step 1
Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag. Step 2
Bring 3 L water, salt, garlic, onions and herbs to boil in 8-L stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours. Step 3
Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min. Step 4
Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey. Step 5
Bake 1-1/2 to 2 hours or until turkey is done (170ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving. Kraft Kitchen Tips!
Note
When brining, select a fresh turkey or one that has not been injected with a solution, or the turkey and drippings will be too salty.
Food Facts
For a crispy skin, avoid basting the turkey for the last 30 min. of the baking time.
Special Extra
For extra flavour and moisture in the cooked turkey, place a stalk of celery and/or cut-up apple in the turkey cavity before baking the turkey.
How to Use the Turkey Neck and Giblets
The turkey neck and giblets can be used to make soup stock or gravy. If unable to use within a few days, freeze until ready to use.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 5 g
25 %
Cholesterol 170 mg
Sodium 520 mg
22 %
Total carbohydrate 0 g
0 %
Dietary fibre 0 g
0 %
Sugars 0 g
Protein 43 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
2 %
Iron
10 %
Servings
18 servings, 1/18 recipe (190 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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