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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Roasted Brined Turkey Recipe

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This recipe for Roasted Brined Turkey, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Shepherd


16-24 lb. turkey
2 gallons of water
10 oz. Kikkoman Soy Sauce
1/2 c. kosher salt
1/2 c. sugar
2 T. dried sage
2 T. celery seed
1 T. dried thyme

Heat brine to dissolve salt and sugar. Cool completely. Pour over turkey in a brining bag with the breast side down. Let set over night. Rinse turkey and put in roaster, uncovered for one night.

3 onions, chopped coarse
3 carrots, chopped coarse
3 ribs celery, chopped coarse
1 lemon quartered
2 sprigs fresh thyme
5 T. melted, unsalted butter
1 c. water
1 t. salt
1 t. pepper

Heat oven to 425 and adjust oven rack to lowest position.

Toss half of the vegetables and spices with the butter and place inside the turkey. Scatter remaining vegetables around in the roasting pan. Pour water over vegetables in pan. Brush the turkey with butter, salt and pepper.

Place turkey, breast side down on roasting rack and brush with butter, salt and pepper.

Roast turkey for 1 hour. Remove pan from oven and baste the turkey. Using oven mitts, turn the turkey over, breast side up. Add water if the pan is dry. Turn oven down to 325 degrees. Roast about 2 hours longer, until the breast registers 160 degrees and thighs 175 degrees. Let rest uncovered for 30 minutes.




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