Brined Roasted Turkey with Sage & Spice Poultry Seasoning

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By John Beaver
Rated 4.0 stars by 3 users
By John Beaver
Brining brings out the best in a turkey, and we've made it that much simpler with our Classic Brine Mix and Smoky Brine Mix.
Oaktown's Sage & Spice Poultry Seasoning adds herbaceous flavor and aromatics to the centerpiece of your holiday meal.
Air drying is an optional but highly recommended step if you want crispy skin. We find brining in a bag works best, but a bucket can be used if needed.
Tuesday: Buy your turkey.
Wednesday morning: Prepare the brine, submerge the turkey and refrigerate for 8 hours.
Wednesday evening: After 8 hours of brining, rinse the turkey, optionally rub it with spices and air dry, uncovered, in the fridge overnight.
Thursday: Remove the turkey from the fridge an hour before you begin roasting. Then roast!
If you need the brine to cool faster, you can use less water for the simmer and add more ice afterwards to get your total brine volume to 6 quarts (1.5 gallons).
If using a larger turkey, make the following adjustments:
Use 1 ⅓ packages of classic or smoky brineAdd the brine to 4 quarts of waterAdd enough ice to make 8 quarts of brine (2 gallons)