- 1 turkey (25 lbs. or under)*
1 pouch The Spice Hunter Original Turkey Brine or
1 pouch The Spice Hunter Lemon, Garlic & Herb Turkey Brine
- 2 gallons water
- 1 medium red onion, chopped
- 1 medium carrot, chopped
- 1 medium celery rib, chopped
- 6 Tbsp. unsalted butter, room temperature
Add 2 cups of Turkey Brine to one gallon of boiling water. Cool thoroughly and refrigerate until chilled.
Place thawed turkey, brining mix, and an additional gallon of water into the bag provided with your brining kit (or any large container) so that the turkey is completely submerged. Keep refrigerated or on ice for 12-24 hours.
Before roasting, rinse with cold water and pat dry.
Preheat oven to 450°F. Place turkey on rack in large roasting pan. Place cut vegetables inside turkey cavity. Rub butter over turkey.
Place turkey in oven and cook at 450°F for about 20-30 minutes or until the skin is golden brown as desired.
Tent turkey with foil and reduce temperature to 350°F. Roast turkey until thermometer inserted into thickest part of the breast registers 165°F, about 2½-3 hours more. Transfer turkey to platter; leaving foil in place and let stand at room temperature 30 minutes before carving.
Serve as is, or garnish with roasted onions, roasted red potatoes and/or green beans.
Notes: To learn more about brining and browse frequently asked brining questions, visit our How to Brine a Turkey guide.