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BRINE-ROASTED TURKEY Recipe

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This recipe for BRINE-ROASTED TURKEY, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Dean
Added: Wednesday, April 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 gallons (32 cups) water, divided

2 cups kosher salt

2 cups packed brown sugar

2 tablespoons black peppercorns, coarsely cracked

1 (12- to 14-pound) fresh turkey or frozen turkey, thawed

2 tablespoons unsalted butter, at room temperature

Freshly ground pepper, to taste

Directions:
Directions:
The night before roasting the turkey, make the brine. In a medium saucepan, combine 4 cups water, kosher salt and sugar; cook over medium heat, stirring, until salt and sugar dissolve. Remove pan from the heat, stir in peppercorns and let cool.

Rinse the turkey inside and out. Place the turkey in a very large pot; add the remaining 28 cups water and the brown sugar mixture, stirring to blend. If your pot isn't quite large enough, use less water and slightly less of the brown sugar mixture. If the brine doesn't quite cover the turkey, place it breast side up to start, then turn over after a few hours. Refrigerate for 12 to 15 hours.

Remove the turkey from the brine, discard the brine, and rinse the turkey thoroughly under cold running water. Pat dry and refrigerate.

Preheat oven to 325 degrees. Rub butter all over the turkey and season with pepper. Tuck the turkey wings under the back and, if necessary, tie the legs together with kitchen string. Place the turkey, breast side up, on a rack in a roasting pan. Roast, basting every 30 minutes with the pan juices, for 1 hour. Cover the turkey breast loosely with a foil tent and roast for 2 1/2 to 3 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees. About 45 minutes before the turkey is done, remove the foil tent.

After turkey is done, let it stand, loosely covered with foil, for about 20 minutes before carving.




Personal Notes:
Personal Notes:
Adapted from "Mary Engelbreit's 'Tis the Season Holiday Cookbook"

 

 

 

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