Brined Roasted Turkey with Sage & Spice Poultry Seasoning
Brined Roasted Turkey with Sage & Spice Poultry Seasoning
Brined Roasted Turkey with Sage & Spice Poultry Seasoning
By John Beaver
Rated 4.0 stars by 3 users
Author:
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.
Thanksgiving Turkey Brining Schedule
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!
Ingredients
- 1 medium-sized (14 to 16 lb) fresh turkey
-
1 19 oz. package Oaktown Spice Shop Classic Brine Mix or Smoky Brine Mix
-
1/3 cup to 1/2 cup Oaktown Spice Shop Sage & Spice Poultry Seasoning
- Water
- Ice
Optional, for stuffing the turkey cavity
- Fresh herbs, such as rosemary, sage and thyme
- 1 yellow onion, quartered
- 1 lemon, sliced
Directions
- In a large stockpot, add the brine packet to 3 quarts of water and simmer for 10 minutes.
- Allow the solution to cool and add enough ice to make 6 quarts total of brine (1.5 gallons).
- Pour the brine into a double-lined plastic bag or a large food-safe bucket.
- Submerge the turkey (innards removed) in the brine bag or bucket and refrigerate for 8-12 hours.
- Rinse the turkey with cold water and pat dry.
- Rub the turkey inside and out with Sage & Spice Poultry Seasoning. You won’t need additional salt.
- (Optional for a crispier skin) Air dry uncovered in the fridge on a cooling rack on a towel-lined baking sheet for at least 2 to 3 hours or overnight. Take your turkey out of the fridge about an hour before you start roasting to bring it to room temperature.
- Roast your turkey:
- Preheat oven to 325°F.
- Optionally stuff the cavity of the turkey with fresh herbs, onion and lemon slices.
- Place the turkey breast side up in the center rack on a rack set in a roasting pan. Roast in the oven for about 13 minutes per pound, or until the internal temperature of the deepest part of the breast reaches 170°F.
- Baste the turkey with the pan juices every 45 minutes. When the thermometer reaches 170°F in the deepest part of the breast, remove from the oven and let it rest for 15 - 20 minutes before carving.
Recipe Note
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)
