Thanksgiving Turkey and Brine


14-16 Lb. Turkey serves 10-12 people

 Bine:

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs of thyme

4 sprigs rosemary

2 gallons of ice water

1 thawed turkey 14-16 lb.


To make the brine solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container like a clean bucket. large stockpot or even a plastic garbage bag.

Add the oranges, lemons, thyme and rosemary.

Cover  or close tightly and refrigerate for 24 hrs.

Turn turkey over half way through brining.


Cooking the turkey:

Aromatics for inside the turkey

1 red apple sliced

1/2 onion sliced

1-2 cinnamon sticks 

4 sprigs thyme

4 sprigs rosemary

1 cup water

Canola oil

A few minutes before roasting the turkey, heat oven to 500 degrees

Combine apple, onion, cinnamon and a cup of water in a microwave safe dish and microwave for 5 minutes.  

Remove turkey from brine and rinse the inside and outside with cold water.  Discard brine.

Put turkey on roasting rack inside a wide low pan.  Pat dry.  Add steeped aromatics, thyme and rosemary into the cavity of the bird.  Tuck wings back and coat the whole bird with canola oil.

Roast in a 500 degree oven for 30 minutes.  Remove from the oven and cover the breast with a double layer of foil.

Insert a meat thermometer into the thickest part of the breast and return to the oven and roast at 350  until thermometer reads 161 degrees.  

14-16 lb turkey should take a total of 2-2 1/2 hours.  Let turkey rest 15 before carving.




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