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Brined Holiday Whole Turkey Recipe

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This recipe for Brined Holiday Whole Turkey is from The Shanahan 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:  
Brine
1 cup fresh lemon juice
3/4 cup fresh orange juice
1 Gallon of Water
1 cup kosher salt
1 cup packed light brown sugar
1 cup chopped yellow onions
2 oranges, cut in half
3 cinnamon sticks
2 tablespoons whole cloves
2 tablespoons whole allspice berries
1 cup brandy
1 tablespoon vegetable oil
1 tablespoon Emeril's Original Essence

One Turkey or Turkey Breast
Directions:
Directions:
To make the brining liquid, combine all the ingredients except the oil and essence, and stir to dissolve the sugar and salt.
Put the turkey in a large colander and rinse under cold running water. Add the turkey or turkey breast to the brine, cover, and refrigerate, turning occasionally, for at least 12 hours, and up to 24 hours. (If you don't have a large nonreactive container, put the turkey breast in a large heavy-duty plastic garbage bag. Make the marinade in a large bowl and pour the marinade into the bag. Put the bag inside a large container or roasting pan in case it should leak or drip.)

Preheat the oven to 375F.
Remove the turkey from the brine (discard the brine) and put it breast side up in a large heavy roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle on both sides with the Essence.
Roast until deep golden brown and an instant-read thermometer inserted in the thickest part of the breast reads 170 degrees F.
Transfer to a platter and let stand for 15 minutes before carving.
Personal Notes:
Personal Notes:
Cook time will depend on the size of hte turkey or breast

 

 

 

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