Herb Brined Turkey

  • Yield: 30 servings
  • Prep: 15 mins
  • Cook: 300 mins

This is enough brine for a large turkey. For a smaller one (8- to 12-pounds), make half the brine.


3gallons hot water
3pounds kosher salt
2pounds sugar
1/4cup dried basil
1/4cup dried oregano
14pounds ice
15pounds turkey, fresh or frozen, thawed
Vegetable oil


  1. Combine hot water and salt in a clean 12- to 15-gallon cooler. Stir until salt dissolves.
  2. Add sugar, basil and oregano; stir until sugar dissolves. Add ice and stir.
  3. Place turkey in brine and cover with cooler lid. Soak overnight or up to 18 hours.
  4. Preheat oven to 350F.
  5. To prepare the turkey, remove from brine and pat dry. Rub with vegetable oil. Place on a roasting rack and roast until thigh registers 160F on an instant-read thermometer. Remove turkey from oven and let rest 15 minutes before slicing.

Recipe by Chef Doug Hosford.

Nutritional Info *per serving

  • Glycemic Load 20.56
  • Calories 580
  • Fat 21g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 7g
  • Cholesterol 215mg
  • Sodium 17950mg
  • Potassium 630mg
  • Carbohydrate 31g
  • Fiber 0g
  • Sugars 30g
  • Protein 64g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 30%