Thanksgiving is coming…time to get ready to brine.

If you’ve never brined a turkey, it’s a must to consider. Once I tried it I was hooked. it’s definitely a must try and the end results are the most succulent bird I’ve ever had.

Ingredients:
1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 gallon heavily iced water

For the aromatics:
Celery (3) stalks sliced
Carrots (3) sliced
Onions sliced and quartered
Rosemary (4) sprigs
Sage (6) leaves
Garlic (5 cloves)

Directions:

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, and allspice berries in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Place aromatics to the turkey’s cavity. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Add salt and pepper both interior and exterior of bird.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

And if you screwy like me, you can always dress your turkey in a bikini.

bikini-turkey-after-oven

Happy Thanksgiving Everyone.

deb

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

3 Responses to Thanksgiving is coming…time to get ready to brine.

  1. Barbara Monajem says:

    I wonder if I could brine a chicken this way.

    Liked by 1 person

  2. Josie says:

    I’ve heard about brining a turkey but have never attempted it. This may be my year to give it a try.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s