BRINED THANKSGIVING TURKEY
I love brined turkey. This is a lovely sweet and savory turkey great for Thanksgiving. Cook time and serving size will vary depending on the size of your turkey. The brine is made the same way regardless of the size of your turkey. Only the cook time and amount of filling will vary. You will need a cooler or clean, food safe bucket large enough to hold your bird as well as lots of icy water. I use a cooler so my directions will be written for a cooler. If you use some sort of bucket just use your judgment to match the directions. You can customize the brine using fresh herbs, seasonings, fruits, and vegetables you prefer.
Provided by terrwyn
Categories Meat and Poultry Recipes Turkey Brine
Time P1DT7h
Yield 12
Number Of Ingredients 15
Steps:
- Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
- Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
- Gently lower turkey into the liquid with the breast facing down.
- Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
- Preheat oven to 500 degrees F (260 degrees C).
- Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
- Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
- Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
- Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 1320.3 calories, Carbohydrate 35.9 g, Cholesterol 454.6 mg, Fat 57.4 g, Fiber 2.5 g, Protein 155.4 g, SaturatedFat 16 g, Sodium 9410.8 mg, Sugar 30.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Janice Tologanak
[email protected]I'm so glad I found this recipe! My turkey turned out perfectly.
MOHAMMAD MISUK HOSSAIN
[email protected]This is the best turkey recipe I've ever tried. It's so easy to make and the results are always amazing.
Koos Kruger
[email protected]I love this recipe! The turkey is always so moist and flavorful.
Winifred Onyinyechi
[email protected]This was my first time brining a turkey and it turned out great! I will definitely be doing it again next year.
Alarosix
[email protected]I've been using this recipe for years and it never disappoints. The turkey always comes out moist and delicious.
Mollie Speakman
[email protected]I made this recipe for Thanksgiving last year and it was a hit! Everyone loved it.
Benazir Baloch
[email protected]This recipe was easy to follow and the turkey came out perfect. I will definitely be making this again for my next holiday dinner.
Teena Lama
[email protected]The brine definitely made a difference! My turkey was so moist and tender.
Ahmed Aatish
[email protected]I followed the recipe exactly and my turkey turned out amazing! It was so juicy and flavorful, and the gravy was to die for.
Gachagurlforever OwO
[email protected]This was the best turkey I've ever had! The brine made the meat so moist and flavorful, and the skin was perfectly crispy. I will definitely be using this recipe again next year.