I don’t know about you, but I love nice fresh herbs. Add to that the sweetness of some brown sugar and you have a home run for a great turkey dinner! Here’s what you will need;

For the Herb Butter:

• 2 cups of softened butter
• 1/2 cup Olive Oil
• 1 cup parsley sprigs, freshly packed
• 1/3 cup fresh sage leaves
• 1/3 cup fresh rosemary leaves
• 1/4 cup fresh thyme leaves
• 2 garlic cloves
• 1 tsp. salt
• 1 tsp. pepper

For the brine

• 2 cups Kosher Salt
• 1 cup packed brown sugar
• 5 fresh sage leaves
• 1 fresh thyme sprig
• 2 qt water
• 2 qt cold water
• 2 large turkey sized oven roasting bags
• 1 14-16 pound turkey

Begin in a large kettle, combine the salt, brown sugar, sage, thyme, rosemary and 2 qt’s of water. Bring this mixture to a boil. Cook and stir until the salt and sugar are fully dissolved. Remove from the heat, then add the cold water to cool the brine to room temperature.

Place one turkey bag inside the other turkey bag so you have a double bag. Once both bags are put together place the turkey inside the inner turkey bag. Carefully pour in the cooled  brine into the bag with the turkey. Squeeze out as much air as possible, and then seal the bags. Turn the bag and turkey so the brine coats the entire turkey, then place into a roasting pan, while the turkey is still in the bag with the brine. Refrigerate for 12-24 hours turning occasionally.

After letting the turkey brine for 12 -24 hours, drain and discard the brine; rinse the turkey and pat dry. Tie the drumsticks together.

Place the remaining ingredients into a food processor then process until smooth. With your fingers, lightly and carefully loosen the skin from the turkey breast; then rub half the butter mixture under the skin. Secure the skin to the underside of the breast with toothpicks. Rub the remaining butter mixture over the skin.

Preheat the oven to 450 degrees F. Place the turkey onto a rack in a roasting pan breast side up. Bake at 450 degrees F. for 30 minutes. Then reduce heat to 325 degrees F. Bake for 3 1/4 to 3 3/4 hours at 325 degrees, OR until the thermometer reads 180 Degrees F. While baking be sure to keep basting the turkey with the pan drippings occasionally.

Cover the turkey with foil if the turkey browns too quickly.

Once the internal temp of the turkey reaches the desired temp, carefully remove from the oven, then carefully remove the turkey from the roasting pan and place on a serving platter. Cover with foil and let the turkey rest for about 20 minutes before carving. Enjoy!