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Brine Turkey – 17-18 lb Turkey Recipe

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This recipe for Brine Turkey – 17-18 lb Turkey, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Thomas
Added: Saturday, February 9, 2008


Brine Mixture
3 Gallons of Water
Fresh Thyme, Rosemary, Sage
1 Med Onion
3 Carrots – peeled and cut in 2 inch pieces
1 Apple – core removed
1 Orange Wedge – cut in 1/8
4 Stalks of Celery Cut in 2 inch pieces
3 garlic cloves, peeled
3 bay leaves
1 ½ cup of Salt
1 ½ cup Sugar
1 cored apple cut in ¼’s
XXL Ziploc or Food Safe Bag large enough to hold Turkey and Brine liquid

1 orange cut in ¼’s
2 stalks of celery
2 carrots
Fresh sage, thyme and rosemary sprigs

2 cups of chicken broth
3 Tbls of Olive Oil
Pepper & Garlic Powder

Bring Brine to a boil and let cool – add 3 cups of
Orange juice to cooled brine just before adding
Turkey. Clean and dry turkey well – place in
A food safe plastic bag legs up so the brine will
Soak in the cavity. Place turkey in bag down in
A 5 gallon clean bucket and add brine to the
Turkey in bag. Place the entire bucket on ice (add
Several handfuls to the brine solution to bring
Temperature down in bag as well. Leave for
12-24 hours.

Discard all brine solution and rinse and dry
Turkey thoroughly. Place in pan lined with heavy
Duty foil– salt & pepper thoroughly. Place stuffing mixture in cavity. Pour 1/3 of baste over the bird and rub in bird along with ½ block of butter pats. Place bird breast downAnd make a tent over bird with foil. Place in Oven at 325 for 1 and ½ hours. Remove and turn Turkey over – cover lightly with 1/3 of baste – tent Foil and place back in oven for 1 ½ - 2 hours depending on size of turkey – uncover and add remaining baste.
Cook until done (may have to turn oven up to 350 if
Turkey is very large ½ way through)




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