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Turkey - How to Brine and Roast Recipe

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This recipe for Turkey - How to Brine and Roast is from Marilyn's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 - 18 pound turkey
1 cup brown sugar
1 cup kosher salt
1 large paint pail
olive oil and pepper
temperature probe
Directions:
Directions:
Start night before. Remove giblets and use for gravy juice. Rinse and pat dry fresh turkey. If it was frozen, thaw 2 days prior in fridge.

In the paint pail, add half pail cold water, brown sugar and salt; mix thoroughly. Place turkey in pail, breast side down. If water does not completely cover the turkey, add water until it does. Place ice packs on top, to hold down turkey. Place lid on pail and put pail in a cool place, like the garage. Let brine for 12 - 24 hours.

3 hours before eating, preheat oven to 475ºF. Carefully remove turkey from pail and discard water. Rinse turkey thoroughly and pat dry. Place in roast pan. Rub olive oil over turkey and add sprinkle pepper over entire bird. You can oil and pepper the cavity as well. Do not add salt as there is plenty of salt absorbed in the turkey.

Place turkey in hot oven for 30 minutes, to brown the skin. Turn down oven to 300º, cover with foil or lid and roast until internal temperature is between 180º and 190º, about 2 hours. Brining tenderizes the turkey and decreases to roasting time.

 

 

 

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