Give Thanks

Show your loved ones how much you care by whipping up a hearty, flavorful Thanksgiving feast!

Herb-Brined Turkey

Prep: 35 min. + marinating Bake: 334 hours + standing Makes: 14 servings

For an impressive main course, look here. The moist, flavorful turkey will have guests counting the minutes until carving time. -Stephan-Scott Rugh, Portland, OR

2 cups kosher salt

1 cup packed brown sugar

5 fresh sage leaves

1 fresh thyme sprig

1 fresh rosemary sprig

2 qt. water

2 qt. cold water

2 turkey-size oven roasting bags

1 turkey (14 to 16 lbs.)

HERB BUTTER

2 cups butter, softened

1/2 cup olive oil

1 cup packed fresh parsley sprigs

1/3 cup fresh sage leaves

1/3 cup fresh rosemary leaves

1/4 cup fresh thyme leaves

2 garlic cloves

1 tsp. salt

1 tsp. pepper

1. In a large stockpot, combine the salt, brown sugar, sage, thyme, rosemary, and 2 qt. water. Bring to a boil. Cook and stir until salt and sugar are both dissolved. Remove from the heat; stir in cold water to cool the brine until it reaches room temperature.

2. Place turkey in a large stockpot. Carefully pour cooled brine into pot (Photo #1). Cover and refrigerate for 12-24 hours, turning occasionally.

3. Preheat oven to 450°. Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together (Photo # 2). Place herb butter ingredients in a food processor; cover and process until smooth. With your fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin (Photo #3). Secure skin to underside of turkey breast with toothpicks (Photo #4). Then rub remaining butter mixture over skin.