Recipe by Bridget Elaine
This recipe is just the secret for a great turkey. I came up with it after watching Alton Brown brine a turkey.
Top Review by Super-Wife
This was, hands down, the best turkey I've ever eaten. I combined your brining process with recipe #339708 and it turned out to be the juiciest, most flavorful turkey we have ever eaten. No one could believe how good it was- everyone went back for seconds. Oh and I saved the peppercorns and threw them in the cavity before cooking. I only brined mine for 6 hours and combined my brining time with the time it took to thaw. Again, I could not believe how well this turned out!
- 1 (14 -16 lb) whole turkey (Not self basting or kosher as these are salty already)
- 2 gallons water (1-1/2 Gallons water and 4 lbs. of ice)
- 2 cups kosher salt
- 2 tablespoons black peppercorns
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon ground sage
- 2 tablespoons butter
Directions See How It's Made
- Combine water and seasonings in a CLEAN 5 gallon bucket.
- Place Turkey in bucket breast side down (if turkey is not totally covered add more water, if it floats weigh it down).
- Place in a cool place for a minimum of 6 hour but no longer than 24.
- Remove from the brine and pat dry.
- Spread butter all over the bird.
- Place on a rack in a roasting pan.
- Roast 350°F for 5 hours or so.
- During the last half hour crank the heat to 450°F.
- The turkey is done when the thigh meat reads 180°F on a probe thermometer.
- Remove from the oven and cover with foil and let rest for 20 minutes before carving.