I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon.

I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.

A super handy tip.

To avoid overflowing your brining pan, here’s a super easy tip. Take your brining pot and put the turkey into the pot with the wrapping still intact. start adding water 4 cups at a time and then you’ll know how much brine you need. Very handy.

Ingredients:

1 6 lb Turkey Breast Crown 

Brine:

Water, fill the pot about 1/2 way up. 

3 -4 Tbsp of Salt

7-8 Fresh Rosemary stems

7-8 Fresh Thyme stems

2-3 Bay Leaves

1 Tbsp Black Peppercorns, whole

3-4 Garlic cloves, lightly smashed 

1 Lemon, peel only. 

Vegetables:

These will be on the bottom of the roasting pan, so no need to chop them finely. 

Carrots, peeled and chopped into large pieces. 

Celery 

Onions 

Garlic, whole

Parsnips, peeled and chopped into large pieces. 

Fresh Thyme 

1/2 cup Broth, vegetable or chicken

1/2 cup White wine

Preparation:

Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once. 

Then drain the brine and using the  same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the  turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables. 

Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours.  You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect. 

Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.