Brined and Roasted Turkey| Recipes | gloriaferrer.com/blog | The Glorious Life Blog
Servings: 8-10
1 (10 to 20 lb.) natural turkey (giblets and neck removed)
2 cups kosher salt, plus more to taste
1 cup sugar
8 tbsp. unsalted butter, softened
10 cloves garlic
20 fresh sage leaves, half finely chopped
Freshly ground black pepper, to taste
Wine Pairings: 2013 Carneros Chardonnay & 2012 Carneros Pinot Noir
1. Toast whole sage leaves in a skillet over medium-high heat for 2 minutes. Put sage into a large pot with
2 cups salt, sugar, and 2 quarts water. Bring to a boil, remove from heat, and stir in 6 quarts water; let
cool completely.
2. Put brine and turkey into a brining bag; seal and refrigerate for 8 hours or overnight.
3. Preheat oven to 325°. Mix chopped sage, butter, garlic, salt, and pepper to form a compound butter; set
aside. Remove turkey from brine; pat dry. Lift skin at neck of bird; cut and remove wishbone (make a
wish and discard, if you like). Place turkey on a rack in a roasting pan, breast side up, and tuck wings
under the body. Rub turkey all over with half of compound butter; rub remaining compound butter under
skin of turkey. Tie legs together with butcher's twine. Roast turkey, basting every 30 minutes, until deep
golden brown and a thermometer inserted in the thickest part of the thigh (not touching bone) registers
165°, 2 1⁄2–3 hours. Let turkey rest for 20 minutes before carving.
Original recipe found here: http://www.saveur.com/article/Recipes/Brined-and-Roasted-Turkey