BRINED TURKEY FORMULA
Source of Recipe
From JoBlank on Mimi's
Recipe Introduction
For a 12 to 15 pound turkey.
I had a large aluminum pot (you should only use glass, stainless steel, or plastic) so I lined it with two kitchen gargage bags.
List of Ingredients
2 gallons water
1 cup sugar
1 cup kosher salt
2 lemons, sliced in half
4 bay leaves
3 cinnamon sticks
Small handful of cloves
Combine all brine ingredients in a container or pot large enough to hold the turkey. Make sure salt and sugar have been fully dissolved. Add the turkey and refrigerate 6 hours or overnight. Preheat to 450 degrees and when turkey is put in turn down to 350 to 325 degrees.
Remove turkey from brine ( I did rinse and pat dry) and transfer to a roasting pan with a rack. Stuff the turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Cook turkey for about 3 1/2 hours (or more), basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from heat and let rest for 15 to 20 minutes before carving.
Note: Do NOT heat the brine as it should be cold to put the turkey (or chicken in). You may have to heat the sugar and salt to dissolve, but let it cool. I did heat the sugar and salt in 2 cups of water before adding it to the rest of the cold water. Recipe
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