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Brining a Turkey

Source of Recipe

justmecookin.com


Recipe Introduction

To "brine" a turkey means to soak it for several hours, or overnight in a salt water bath in the refrigerator. Usually herbs and seasonings are added as well. The result is turkey meat that's extra juicy with a firmer texture. It's best to use a "Fresh Natural" turkey, as opposed to "Frozen Basted" for this method, and we recommend that you don't stuff a brined turkey. Brining shouldn't affect the saltiness too much, however you may wish to "salt to taste" when making your gravy instead of adding the amount of salt the recipe calls for. Brining Instructions Mix one cup of kosher salt to one gallon of cold water (number of gallons will depend on size of stock pot). Stir with long-handled spoon until all salt is dissolved. Remove neck and giblets from cavity of turkey, but leave "leg lock" on. Place the turkey in the pot and cover with a lid, towel or plastic wrap. Place entire pot in refrigerator (you may need to remove a shelf to accommodate the size of pot). There is no need to stir the brine or shift the turkey unless all parts of the turkey are not covered by the brine. If this is the case, turn the turkey every few hours to make sure each part is submerged at some point. Brine turkey in refrigerator overnight. Roasting Preheat oven to 325 degrees. Remove turkey from brining pot and pat it dry with paper towels. Add stuffing (if using) and place in a shallow roasting pan breast-side up. Cooking time will depend on the bird?s size and whether or not it is stuffed, but ranges from 13 to 25 minutes per pound. Check the turkey's package recommendations for proper cooking time. Use a meat thermometer to test if turkey is done roasting. Proper temperature of the bird should be 185 degrees in the thigh and 170 degrees in the breast. Added Touches Soak a tea or flour-sack towel in melted butter and place over the breast while it roasts. This is further guarantee that the breast will remain juicy and flavorful.

List of Ingredients

1-15 pound Turkey, thawed, giblets and neck removed
4 lbs. Kosher salt (or 2 lbs. table salt)
2 gal. cold water
2 c. brown sugar
1/2 c. dried rosemary leaves (not crushed)
1/2 c. dried thyme leaves (not crushed)
1 small onion peeled and quartered
1 carrot peeled & cut into 1-inch chunks
1 small stalk celery cut into 1-inch chunks
4-6 Tbsp. unsalted butter melted


Recipe

Rinse turkey in cool water. In a very large clean container (non-corrosive pan or stock pot such as stainless steel or glass or a food-grade plastic container), mix salt and water together until salt dissolves. Stir in brown sugar and spices, mix well until sugar dissolves. Totally submerge poultry in solution and store covered in refrigerator for 12 hours. Remove turkey from brine. Discard brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt, both inside and out. Pat skin and both interior cavities dry. In the cavity of turkey, place onion, carrot, and celery. Brush turkey with melted butter.

Roast turkey, breast side down, in a preheated 325 degree F. oven for 2 hours. During this time, baste legs and back twice with melted butter. Remove turkey from oven and protecting your hands, grasp turkey with several layers of clean paper towels at both ends, and turn turkey, breast side up. Return turkey to oven and continue to roast, basting twice with pan drippings. Continue to roast until internal temperature reaches 170 degrees F. in the breast and 180 degrees F. in the thigh. Remove turkey from the oven and allow to stand for 20 minutes before carving.

Note: Other combinations of herbs may be added including 6-8 bay leaves, 3 cloves garlic, and 2 teaspoons black peppercorns. Or a spicy flavor may be achieved by the addition of 1 cup small dried red chile peppers.