12 cups water
2/3 cup kosher salt
2/3 cup brown sugar
Several sprigs of fresh rosemary
Several sprigs of fresh thyme
1 to 2 tablespoons juniper berries (optional)
1 to 2 tablespoons of peppercorns
1 (12- to 14-lb.) whole fresh turkey, thawed*
½ stick butter (4 tablespoons), at room temp
¼ cup dry white wine
1 teaspoon finely chopped fresh shallots
1 teaspoon grated lemon rind
1 tablespooon chopped fresh parsley
1 tablespooon chopped fresh chives
1 teaspoon chopped fresh sage
1 stalk celery, chopped
½ onion, chopped
1 carrot, chopped
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag (for ours, we used Reynolds Brand)
1. Combine the ingredients for the brine in a large, clean, airtight container.
2. Remove giblets and neck from turkey; pat turkey dry. Add turkey to the brine. Chill 10 to 24 hours.
4. Preheat oven to 350°.
6. Bake at 350 degrees for 2 to 2 ½ hours or until a meat thermometer inserted into the thickest portion of the turkey thigh registers 170 degrees. (You can insert the thermometer straight through the bag and into the turkey.) The amount of cooking time will vary based on the size of the turkey and your oven:
6. Remove turkey from oven. Cut open top of bag and remove turkey to serving platter. Let stand 30 minutes, loosely tented with aluminum foil, before carving. Garnish platter as desired.
*If you use a frozen turkey, skip the brining process, as that turkey has already been injected with a salt solution.
Note: For additional turkey roasting tips, visit or call the Butterball Turkey Talk-Line (Registered trademark):
The Talk Line phone number is 1-800-288-8372.
Don't feel like cooking? Make reservations for Chef Coleman's Thanksgiving Dinner at the restaurant:
Come and watch the Novant Health Thanksgiving Day in uptown before sitting down at The Asbury or with your family. It's a free, family-friendly, a Charlotte tradition, and steps off at 9:30 am on Thanksgiving Day in Uptown Charlotte. Shows at 4pm on WBTV.