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Brined Whole Turkey Recipe

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This recipe for Brined Whole Turkey, by , is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Steffen
Added: Sunday, April 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Water to cover turkey (aprox 2 gal)
2 cups kosher salt or 1 cup table salt
1 12 lb turkey - not prebasted
1 medium onion, cut into fourths
1 medium carrot, coursely chopped
1 medium celery stalk, coursely chopped
1 tsp dried thyme leaves
3 T. unsalted butter, melted

Directions:
Directions:
Mix cold water and salt in large kettle. Add turkey. Cover and refrigerate 8 to 12 hours.
Heat oven to 325 F. - rinse turkey thoroughly. Pat dry. Toss onion, carrot, celery and thyme with 1 T. butter and place in turkey cavity. Place breast down on rack in shallow roasting pan. Brush with butter, turn over and brush breast side with butter. Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting. Done when thermometer reads 180. Let stand 15 minutes before carving.

Personal Notes:
Personal Notes:
I tried this the first time last Christmas and it was the best turkey I have ever made!

 

 

 

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