Thanksgiving turkey

Submitted by:
brining is key to super juicy turkey

Preparation time: 12 hrs
Cooking time: 4-6 hrs

Difficulty:
Serves: 5

Ingredients

12 lb turkey, free-ranged and freshly killed
1 jumbo sized ziploc bag or a bucket big enough for the turkey

Brine solution:
3 gallons of water
3 cups of salt
3 cups of sugar
1 cup of garlic powder (unsalted)

Turkey roasting companions:
unsalted butter
1 lemon
1 whole garlic
1 whole yellow onion

Method

the night before roasting the turkey:

1. prepare the brine solution, dissolve everything in boiling water
2. how to tell if there is enough salt in the solution: see if an unboiled egg floats in it
3. cool down the brine solution, adding some ice helps with this
4. immerse the turkey in the brine solution (either in ziploc bag or other container), make sure that the whole turkey is submerged
5. let it sit in the refrigerator (or outside if the temperature is lower than 40 F) for 12 hrs (approximately 1 hr/lb)

the d-day:
1. remove turkey from brine solution
2. rinse thoroughly inside and out with cold water
3. preheat oven to 450 F
4. dry the turkey
5. cut lemon and onion in half
6. rub the turkey skin thoroughly with butter
7. stuff the turkey with lemon, onion, and whole garlic. this is not to be eaten; it just gives the turkey a nice aroma
8. roast at 450 F for 30 minutes
9. cover the turkey with a tent foil, rub the inside of foil with some butter - this will prevent the turkey from drying
10. lower temperature to 350 F
11. baste the turkey every 15 mins
12. cook for another 3-3.5 hrs and check the breast temperature. when it reaches 165 F, the turkey is done!

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