' Willamette Valley Vineyards - Roasted Rosemary Sage Brined Turkey

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Roasted Rosemary Sage Brined Turkey

Roasted Rosemary Sage Brined Turkey
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 23 hours
Cook Time: 30 minutes

3 cups apple cider

5 garlic cloves, smashed

5 bay leaves

2 gallons cold water

1 1/2 cup kosher salt

3 oranges, peel & juice 

4 tbsp fresh rosemary

2 cups brown sugar

1-20 lb turkey

4 tbsp fresh sage

3 tbsp peppercorns


This exceptionally wonderful Roasted Rosemary Sage Brined turkey recipe is a savory dish with bold flavor. We suggest pairing it with our 2010 Tualatin Estate Pinot Noir which showcases classic floral notes of rose petal and violet complemented by hints of red fruit, pumpkin pie spice, and creme brulee. 


In a stock pot, bring all ingredients, except turkey, to a boil. Allow to cool completely, pour into a brine bag or pot. Place uncooked turkey into brine and refrigerate for 20-28 hours. Preheat oven to 275°. Remove turkey from brine and rinse. Place on roasting rack and cover with foil, bake for 10 minutes per pound of bird. Remove foil and raise temperature to 375° basting with butter every 15 minutes until thermometer reads 175° or the juices are no longer pink. Let rest for 30 minutes. Use the juices in the pan to make gravy. 

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