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The Four Graces

Food & Wine Paring


Perfect Brined Roast Turkey (16-17 lbs)

Recipe Date:
May 27, 2015
Cook Time:
Imperial (US)
  • Brine
  • 1 cup kosher salt
  • 1 cup sugar
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 6 sage leaves
  • 10 pepper corns
  • 1 gallon water
  • 1 gallon ice
  • Stuffing for Turkey Cavity
  • 1 onion cut in half
  • 2 carrots cut in chunks
  • 2 stalks celery cut in chunks
  • 1 head garlic cut in half
  • 1 lemon cut in half
  • 5 sprigs of leftover fresh herbs
  • Turkey Rub
  • 2 tbsps Cocoa Spice (or other poultry seasoning)
  • 1 tbsp salt
  • 1/2 cup butter (soft)

Buy Turkey late on Saturday and thaw in the fridge. Wednesday morning make the brine and put turkey in the brine.

Mix brine in a 5 gallon bucket.

Dissolve sugar and salt in 2 cups boiling water; add the remaining cold water to the sugar mix. Add enough ice to chill. Add remaining ingredients and then wash the turkey. Put the turkey in a bucket and submerge. Cover and refrigerate for 24 hours.

Thursday morning wash and dry turkey. Stuff cavity with the onion, carrots, celery stalks, garlic head, lemon, and fresh herbs.

Tie legs closed.

Mix 2 T Cocoa Spice or other poultry seasoning with 1 T salt into ½ cup soft butter. Rub under the skin on the breast and around the thighs.

Rub the outside of the turkey with olive oil and season well with salt and pepper. Roast as usual.

Serve: Place turkey on large platter. Reserve drippings for gravy. Untie legs and remove aromatics. Let rest 20 minutes and serve.