Culture-ist’s Healthful Thanksgiving Recipe Series: Roasted Brined Turkey

This juicy recipe comes to us from Christine Favorito. Christine owns B & F Catering, a catering company, which specializes in Italian home style dishes and desserts. She uses recipes that have been passed down by her Italian ancestors and tweaks them just a bit to infuse her own flare into each delicious dish.

Christine was kind enough to send us the perfect Thanksgiving recipe that is sure to transform your turkey into a succulent, roasted bird. Her brine is simple, and healthful, and she urges anyone using this recipe to add their own personal touches — it’s what Christine calls “adding a little love to the pot.”


**These measurements are based on a 10 -14 lb. bird.

  • 1 gallon of organic vegetable stock
  • 1 cup or kosher or sea salt
  • 1 tbs crushed dried organic rosemary
  • 1 tbs dried  organic sage
  • 1 tbs dried organic thyme
  • 1 gallon of ice water

Cooking Instructions:

Combine broth, salt, rosemary, sage, and thyme in a saucepan and bring to a boil stirring frequently until salt is completely dissolved. Remove and cool to room temperature. When cool, pour brine into a large bucket.  Stir in ice water. Place turkey in the bucket, breast down, and store in the refrigerator overnight, or for 8 -12 hours.

After soak time is complete, wash turkey, removing any excess brine, and pat dry.  Cook as directed.

*Do not add any salt to the turkey. Remember it has already absorbed a lot of salt, but feel free to add any other spices you may like during the cooking process.

*Baste every hour with, chicken or turkey broth.

*Note: A brined turkey cooks about 20-30 minutes faster than a non-soaked bird.


Do you have a delicious Thanksgiving recipe that is healthful and cost conscience? Send it in and we just might feature it!

Photo by: kimberlykv/Flickr

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