Ingredients: |
Ingredients: Brine ingredients
2 gallons water
1 1/2 c. kosher salt
1 c. firmly packed brown sugar
1 (10-12 lb.) turkey, giblets removed
1 med. onion, quartered
1 head garlic
2 bay leaves
6 Tbsp. butter, melted
Prairie Rub Ingredients
3 Tbsp. firmly packed, light brown sugar
3 Tbsp. dried italian seasoning
2 Tbsp. English-style dry mustard
2 Tbsp. granulated garlic
2 Tbsp. sweet paprika
1 Tbsp. ground ginger
1 Tbsp. dried orange peel, minced
2 Tbsp. kosher salt
1 tsp. pumpkin pie spice
1 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
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Directions: |
Directions:Brine: A day before serving, heat 3 quarts of water, salt and sugar in a stockpot, stirring to dissolve the sugar and salt. Remove from heat, add remaining water and stir. Cool to room temperature. Lower turkey into brine in brining bag (can be purchased at most grocery stores). Cover and refrigerate 12 hours or overnight. *We place bag in roasting bag, others have used a large bucket.
Rub: mix all ingredients in bowl. Pulse mixture in spice grinder or mini chopper until finely ground. Seal in an airtight container and store in a cool dry place for up to 2 months.
Heat oven to 325º Drain and pat turkey very dry inside and out. Place onion, garlic and bay leaves inside the cavity. Set the breast-side up on a roasting rack in a roasting pan. Brush with butter and spread 1/2 c. Prairie Rub over entire bird. Tent bird with aluminum foil.
Roast turkey for 2 hours. Remove foil. Increase oven temperature to 425º and continue to roast until thermometer registers 170º in the thigh of the bird, about 30 minutes more. Remove turkey from the oven and set aside to rest for 20 minutes. Before carving, remove and discard onion, garlic, herbs and bay leaves. |
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