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Brined Roast Turkey Recipe

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This recipe for Brined Roast Turkey is from Our Family Cookbook , 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:  
1 whole natural turkey (be sure not to buy the self-basting kind) I like a fresh turkey, but you can use a frozen one that is thawed. The brine is enough for a 14-20 lb. turkey.
1 large clean container with lid to submerge the turkey. We use a 5 gallon bucket, or a cooler.
2 gallons very warm water
1 cup kosher salt (no other salt is suitable!)
1 1/2 cups light brown sugar (well packed)
2 T black peppercorns
3 T fresh coarsely chopped garlic
2 T Worcestershire sauce (optional)
Directions:
Directions:
In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water.
Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
Cool the water until almost room temperature.
Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast side up to start, then turn it over after a couple of hours.)
Place in refrigerator for 14 hours or up to 24 hours (24 is better.)
Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
Pat very dry, cover and refrigerate if not preparing right away.
Season the turkey as desired, stuff with your favorite stuffing, or roast unstuffed according to package directions.
Personal Notes:
Personal Notes:
PLEASE NOTE: a brined turkey takes a little less time to cook, so monitor the turkey carefully and test for doneness with a probe thermometer. A general rule is to roast the turkey at 325-350 degrees until it reaches 160-165 degrees in the breast and 170-175 degrees in the thigh.

 

 

 

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