Perfect Brined Turkey with Co-op’s Own Brine

recipe is for a 14 lb bird

Ingredients

1 Ferndale Market Turkey (recipe uses 14 lb turkey)
1 packet of Co-op’s OwnTM brine
1 gallon of water
1 lemon, quartered
1 1/2 large onions, quartered, divided
4 garlic cloves
4 sprigs fresh thyme
4 sprigs fresh rosemary
handful of fresh parsley
4 tbsp unsalted butter, melted
1 cup chicken broth (can sub vegetable/turkey)
1 cup white wine

Directions

In a large pot, bring 1 gallon of water to boil. Add in packet of brine. Reduce heat to medium and stir. Simmer until brine has completed dissolved. Set aside to cool.

Place turkey breast side down in a food-grade brining bag. Add in cooled brine. Add enough water to cover the bird. Place in refrigerator for 24-48 hours. The larger the turkey the longer it needs to brine. This recipe calls for brining the 14 lb turkey for 24 hours.

Remove turkey from brining bag. Rinse the cavity and skin thoroughly and dry with paper towel. Place in roasting pan, breast side up.

Stuff the cavity with lemon, 1 onion, 4 garlic cloves, thyme, rosemary, and parsley.

Add the butter, broth, white wine and onion to the bottom of the roasting pan.

Cook for 20 minutes at 450 degrees. Then reduce to 350 degrees for the remainder of the time. Check and baste the turkey every 30 minutes. Plan on 13 minutes per lb of turkey. Turkey is done when a thermometer inserted into the thickest part of the thigh reads 165 degrees.

Transfer turkey to a cutting board and let rest for at least 30 minutes.

Please note: Every oven is different. Make sure to check your manual for guidelines for cooking a turkey.

If your turkey is looking extra golden but still needs time to cook, cover loosely with tin foil and continue cooking.