Simple Brined Mushroom Sage Turkey – a delicious recipe with Turkey, Brine, kosher salt, cold water, Roasting, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place Turkey & enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate & cans to keep it submerged. Preheat oven to 400u00b0. Rub 2 T mushroom sage oil over the turkey. Sprinkle pepper over skin & in cavity. Tuck wing tips under loosely truss legs & place turkey on a V-shaped rack in roasting pan. Tent breast with foil. To ensure bird cooks evenly, rotate roasting pan 180u00b0 every 30 minutes. Roast for about one hour. Remove foil & baste with 1/2 cup of warm stock mixed with 1 T mushroom sage oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in meatiest part of thigh not touching the bone.
2
If legs or breast begin to get too brown cover loosely with foil. Roast until internal thigh temperature reaches 165u00b0. Total roasting time should be about 2 to 2-3/4 hours. Let bird rest least 20 to 30 minutes before carving.
175
kcal
Calories
14
g
Fat
2
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Turkey about 12 pounds, For The Brine, 1 1/2 cups kosher salt, 2 1/2 gallons cold water, and more.
Yes, Simple Brined Mushroom Sage 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.
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