Now that you have your turkey from our little farm, it is time to get it ready for the big feast.
Brining is an easy way to make any meat juicy and flavorful.
Easy Herb-Brined Turkey
Ingredients
- 1 gallon water
- 1 cup kosher salt
- ½ cup sugar
- Herbs (like tarragon, parsley, or thyme)
- 2 lemons, halved and squeezed (oranges work well here as well)
- Garlic, onions, and peppercorns
Steps
- Mix brine ingredients, dissolve salt and sugar, cool, and refrigerate.
- Submerge the bird in the brine and refrigerate for the recommended time. Use a plate to keep it submerged. Meat can get too salty if left in brine too long, so use this guide:
- Turkey breast (boneless, 4 inches thick): 12–18 hours
- Whole turkey (10–15 lbs): 24 hours
- Rinse the bird, pat it dry, and let it rest uncovered in the fridge for a few hours.
- We like to add some of our Blacksmith Trading Co pork rub over the top and stuff the cavity with a stick of butter and an orange (pictured)
- Roast at 450°F until it reaches the correct internal temperature. You can also put it in your smoker and run it at 275 degrees for 3-4 hours or until the temperature reaches 165 degrees.
Finished Temperatures
Cook until the thickest part of the thigh reaches 160°F, resting will bring it to 170°F.
Meat continues to cook after it’s out of the oven (carryover cooking). Let it rest before slicing.
Brining Tips
- Always fully submerge the meat in the brine.
- Rinse and dry the meat after brining to avoid overly salty results.
- If the skin browns too quickly in the oven, cover it loosely with foil.
