DRY BRINED & HERB ROASTED TURKEY | The Gourmandise School
If you’re brining your turkey this year, you can start the process two days out, but not later than 12 hours prior to roasting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegourmandiseschool.com.
Ingredients
- 1 10 - 12 lb Turkey (fresh or if frozen, thawed)
- 3/4 cup Kosher salt
- 1 10 - 12 lb Brined Turkey
- 1 Lemon
- 1 bunch Thyme
- 1 bunch Rosemary
- 4 oz Unsalted Butter (at room temp)
- 1 cup Water
- 1 cup Pinot Grigio (or a dry White Wine of your choice)
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