Never- Fail Basic Brining Recipe
- Ready In:
- 16hrs 30mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 5443.10-6350.29 g whole turkey, thawed if previously frozen
- 473.18 ml kosher salt
- 236.59 ml granulated sugar
- 7570.0 ml cold water
- 2 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 2 celery ribs, coarsely chopped
- 6 fresh thyme sprigs
- 44.37 ml unsalted butter, melted
directions
- Dissolve salt and sugar in water in a large stockpot or clean bucket.
- Remove neck and giblets and use to make gravy stock, if desired.
- Thoroughly rinse turkey under cool running water. Immerse the bird in the prepared brining solution and refrigerate or set in very cool (40 F or less) spot for 4 to 6 hours. (4 hours for small bird, 6 hours for larger bird).
- Remove turkey from brine and discard solution. Rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
- Pat dry inside and out with paper towels.
- Place turkey on meat rack set over rimmed sheet pan. Place in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
- Pre-heat oven to 400°F.
- Toss 1/3 of the thyme sprigs, chopped onion, carrot and celery in the body cavity of the turkey and scatter the rest in the bottom of your pan, along with 1 cup water. Bring turkey legs together and perform a simple truss.
- Set V rack in roasting pan, brush breast side with melted butter and place turkey breast side down. Brush the underside of the bird with the remaining melted butter.
- Roast breast side down for 45 minutes.
- With wad of paper towelling in each hand, turn turkey, leg/thigh side up, baste with pan juices, return to oven and roast for 15 minutes.
- Turn turkey other side up and baste again. Return to oven and roast another 15 minutes.
- Remove from oven a final time, turn breast side up, baste again, and roast turkey until breast registers about 165 F and thigh registers 170 - 175 F (another 30 to 45 minutes).
- Remove from roasting pan onto cutting board or serving platter. Let rest, covered with tin foil, for at least 15 minutes before carving.
- Use pan juices to make gravy.
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RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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