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Garlic Herb-Brined Turkey

If you've never tried making a brined turkey before—this is the one to try. Get out the garlic and fresh herbs and discover how easy it can be
Total Time 11 hrs 20 mins
Servings 18


  • 1 fresh turkey 12 lb.
  • 3 qt. 12 cups water
  • 1 cup kosher salt
  • 12 cloves garlic lightly crushed
  • 1 small onion sliced
  • 8 sprigs fresh parsley
  • 4 sprigs fresh rosemary
  • 4 bay leaves
  • 1 gal. 4 qt. ice water
  • 1 bottle 16 oz. KRAFT Tuscan House Italian Dressing
  • 1/4 cup butter


  • Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
  • Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
  • Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
  • Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
  • Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.


Adapted from Kraft Recipes