Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, five-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 watch as guests dig into this memorable main.
Recipe courtesy of McCormick
- 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
- 1-2 Tablespoon oil
- 1 Teaspoon McCormick® Paprika
- 1/2 Teaspoon McCormick® Rosemary Leaves, coarsely crushed
- 1/2 Teaspoon McCormick® Thyme Leaves
- 1/2 Teaspoon salt
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.
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.
Brush turkey with oil.
Mix paprika, rosemary, thyme and salt in small bowl.
Sprinkle seasoning mixture evenly over turkey.
Cover loosely with foil.
Roast 1 hour.
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.