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Brined Turkey




Source of Recipe


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Recipe Introduction


I will never make turkey any other way. This recipe makes enough brine for a small turkey (up to 11#). Double for larger bird. This method produces the moistest turkey you will ever eat.



List of Ingredients




1 C Kosher Salt (or 1/2 C regular Salt)
1/2 C Sugar
2 gallons Water





Recipe



Dissolve salt and sugar in 4 C very hot water. Pour into bucket (lined with plastic bag) large enough to hold turkey. Add 6 quarts cold water, 8 cloves smashed garlic cloves and some peppercorns.
Wash turkey, remove giblet pack and neck, and place turkey in bucket. Refrigerate 24 hours (no longer).
Remove turkey from brine and wash thoroughly. Discard brine.
Stuff turkey with a cut up orange, onion and celery with leaves. Truss and tuck wings under bird. Brush with melted butter and roast breast side DOWN on a rack for the first half of roasting time (per wrapper directions). Turn breast side up and roast remaining time. Baste every half hour throughout roasting time.