Oven Roasted Earl Grey Tea, Lemon & Rosemary Brined

Name: Oven Roasted Earl Grey Tea, Lemon & Rosemary Brined Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 quarts water; 6 tablespoons earl grey tea (18 tea bags); 3 lemons, juice and rind of; 6 fresh rosemary sprigs; 2 cups kosher salt; 1 1/2 cups light brown sugar, packed; ½ cups ice; 1 (24 -26 lb) whole turkey, neck, heart and gizzard removed; 3 whole lemons, punctured all over with a fork; 2 celery ribs; 1 large onion, unpeeled and quartered; 1/4 cup olive oil; 2 cups low sodium chicken broth

Servings: persons

6 1/2 quarts water
6 tablespoons earl grey tea (18 tea bags)
3 lemons, juice and rind of
6 fresh rosemary sprigs
2 cups kosher salt
1 1/2 cups light brown sugar, packed
½ cups ice
1 (24 -26 lb) whole turkey, neck, heart and gizzard removed
3 whole lemons, punctured all over with a fork
2 celery ribs
1 large onion, unpeeled and quartered
1/4 cup olive oil
2 cups low sodium chicken broth

1
Bring 6 1/2 quarts water to a boil. Remove from heat and add tea, lemon peel and rosemary. Cover and let steep for 20 minutes. If using tea bags, remove them. If using bulk tea, remove lemon peel and rosemary, set aside and strain the mixture and discard the tea leaves. Pour the mixture back in the pot and stir in salt, sugar and the set-aside lemon peel and rosemary. Stir until salt and sugar are dissolved. Stir in the ice, cool to below 50 degrees F. Line a large pot with two 30-gallon plastic garbage bags, one inside the other. Place turkey in the bag-lined pot, breast-side down. Pour brine over turkey; press to submerge. Twist off bags to eliminate air pockets and tie. Refrigerate turkey in brine for 2 days (48 hours).
2
Drain turkey, discard brine. Pat turkey dry. Stuff cavity with rosemary, punctured lemons, celery and onion. Fold wing tips under; tie legs. Rub olive oil all over the turkey.
3
Place oven rack in the lowest third of the oven and preheat to 350 degrees F. Place turkey on a rack in large roasting pan. Place bird in oven and roast for 2 hours, then baste with 1/2 cup broth.
4
Continue to roast until turkey is brown and thermometer inserted into the thickest part of the thigh registers 165 degrees F. Basting frequently with the remaining 1 1/2 cups broth and pan juices. Cover loosely with foil if browning too quickly. Transfer turkey to a large platter or carving board. Tent loosely with foil. Let stand at least 30 minutes or up to 45 minutes prior to carving.

949

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 1/2 quarts water, 6 tablespoons earl grey tea (18 tea bags), 3 lemons, juice and rind of, 6 fresh rosemary sprigs, and more.

Yes, Oven Roasted Earl Grey Tea, Lemon & Rosemary Brined Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Roasted Earl Grey Tea, Lemon & Rosemary Brined Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions