Spice-cured Turkey

Submitted by gingerkitten D

"This is a VERY juicy turkey! It is so delicious, but a little salty, so if you can't have, or don't like salt then I would reduce the amount of use more water. This turkey comes out VERY tender. Most turkeys that you buy at the grocery store have been "enhanced" with a sodium solution, which means it is already kind of salty. I would reduce the amount of salt to 1 cup instead of four unless you are using a turkey that has not been treated with a sodium solution. "

 

• Ready In: 28hrs
• Ingredients: 25
• Serves: 12

ingredients

• For the brine

• 946.36 ml coarse salt (or 1 cup when using a sodium enhanced turkey)
• 1182.95 ml sugar
• 2 carrots, peeled and cut up
• 2 stalk celery, cut up
• 2 onions, cut up
• 3 bay leaves
• 1 head garlic, cut up (or 3 tbsp jarred garlic)
• 29.58 ml whole black peppercorns
• 14.79 ml ground cumin
• 9.85 ml red pepper flakes
• 4.92 ml clove
• 9.85 ml whole allspice
• 1892.72 ml water
• 8164.66-9071.84 g turkey (I used a breast and it was delicious)
• prepared stuffing (optional)

• for spice butter

• 236.59 ml softened unsalted butter
• 9.85 ml coarse salt
• 4.92 ml ground pepper
• 4.92 ml dried thyme
• 4.92 ml ground cumin
• 4.92 ml garlic powder
• 4.92 ml red pepper flakes
• 1.23 ml ground allspice
• 1.23 ml ground cloves
• 1.23 ml ground nutmeg

directions

1. To make the brine-- In a large stockpot combine first 13 ingredients and bring to boil.
2. Remove from heat and allow to cool COMPLETELY.
3. This can be made a day in advance.
4. Rinse turkey and pat dry.
5. Place in a large pot, or even a plastic tub big enough to hold turkey, but small enough to fit in your refrigerator.
6. Add brine and enough water to cover.
7. Cover container and allow to marinate overnight.
8. Remove turkey from the brine and drain.
9. Make spice butter by combining ingredients and mixing well.
10. Preheat oven to 425 degrees.
11. Stuff turkey (if desired).
12. Rub turkey with spice butter and place in roasting pan.
13. Roast for 30 minutes then reduce heat to 390 degrees.
14. Rotate pan every 30 minutes, baste as needed until the temperature reaches 180 degrees in the thigh (or if you used a breast, 160 degrees).
15. If needed cover areas with foil to prevent overbrowning.
16. Allow to rest 30 minutes before carving.
17. This is a VERY juicy turkey recipe (you may need goggles while you cut it... haha).