Lemon Verbena Brined Turkey

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Lemon Verbena Brined Turkey
Photo by Lisa Cohen (The original image is no longer available, please contact KCRW if you need access to the original image.)

To brine or not to brine?  Chef Joseph Gillard of Napa Valley Grille opts in.  His Lemon Verbena Brined Turkey is on the menu this Thanksgiving.  Hear more about it this week on Good Food.

For a look at the recipe, keep reading after the jump.

Lemon Verbena Brined Turkey

Serves 8

1 lb  Sea salt
2 cups Sugar
1 bunch Parsley
3 Bay leaves, fresh
1 oz Lemon verbena leaves, fresh
2 Onions, peeled and sliced
2 Garlic heads, halved horizontally
6 Lemons, Meyer
2 gal Water, filtered
1 Diestel Natural Turkey (20 lbs)


Pulse first five ingredients together in food processor with blade.

Add all other ingredients except turkey to a large stockpot. Bring to a boil and turn off, cool to room temperature. Chill in refrigerator overnight.

Remove neck and giblets. Wash turkey inside and out with cold water, pat turkey dry.

Place turkey together with brine in a container large enough to hold both. Weigh down turkey with a heavy plate or two to fully submerge. Brine in refrigerator for 48 hours.

Separate turkey from brine. Discard brine. Pat turkey dry and return to refrigerator uncovered on a rack. Let turkey dry in refrigerator overnight uncovered.

Roast turkey according to your usual style.