Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
Ingredients 10 Servings
- 8 cups water
- 1 cup dry white wine
- 1/2 cup salt
- 1/2 cup sugar
- 4 McCormick® Bay Leaves
- 1 bone-in turkey breast, (about 5 to 6 pounds), fresh or frozen, thawed
- 1 to 2 tablespoons oil
- 1 teaspoon McCormick® Paprika
- 1/2 teaspoon McCormick® Rosemary Leaves, coarsely crushed
- 1/2 teaspoon McCormick® Thyme Leaves
- 1/2 teaspoon salt
INSTRUCTIONS
- 1 Mix water, wine, salt, sugar and bay leaves in 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
- 2 Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry, even between the skin and the breast. Place turkey on rack in foil-lined roasting pan.
- 3 Brush turkey with oil. Mix paprika, rosemary, thyme and salt in small bowl. Sprinkle seasoning mixture evenly over turkey. Cover loosely with foil.
- 4 Roast 1 hour. Remove foil. Roast 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand 15 minutes.
NUTRITION INFORMATION
(per Serving)
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