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Thanksgiving Turkey with Brine Recipe

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This recipe for Thanksgiving Turkey with Brine is from The Peterson Family Cookbook Project, 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 C hot water
1 lb kosher salt
2 qt. vegetable broth
1 lb honey
7 lb bag of ice
15-20 lb turkey
vegetable oil
1 onion, chopped
1 carrot, chopped
3 cloves garlic, peeled
small handful of fresh parsley
Directions:
Directions:
1. Rinse turkey. Remove gizzard and neck. Place breast down into very large stock pot or bowl (must be able to fit entirely inside container).
2. Dissolve salt in hot water. Add broth and honey. Pour over turkey and add as much ice as can fit. Cover and refrigerate up to 12 hours.
3. Preheat oven to 325ºF. Remove turkey from brine. Pat dry and rub with oil.
4. Place onion, carrot, garlic, and parsley in turkey cavity. Over with foil and secure.
5. Set turkey breast side down into large roasting pan. Sprinkle with salt and pepper. Cover with loose tent of foil.
5. Roast turkey about 4 to 4 1/2 hours, basting occasionally.Turkey is done when temperature on meat thermometer inserted into thickest part of thigh, next to body, reaches 180º to 185ºF and juices run clear when thickest part of thigh is pierced with tip of knife.
6. Transfer turkey to large platter; keep warm. Let stand at least 15 minutes to set juices for easier carving.
7. Prepare gravy out of pan drippings. Do not add any extra salt to the gravy.

 

 

 

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