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Best Brined Turkey Recipe

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This recipe for Best Brined Turkey, by , is from 5 Sister's, 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!

Contributor:  
Contributor:  
Janette Garcia

Category:
Category:

Ingredients:  
Ingredients:  
Turkey

1 gallon water

1 cup kosher salt

1/2 cup brown sugar

1-3 cloves garlic

Shallots, herbs and spices to taste.

Directions:
Directions:
Add sugar, salt, shallots, garlic, herbs and spices to large pot and heat to slow boil. Allow to cool.

Dunk – Lower the turkey in the brine. Add additional water to make sure the brine covers the turkey entirely, so you don’t have to flip it.

Soak – Determined brine-time based on the size of your turkey. For a turkey 15 pounds or under, brine for just 24 to 36 hours. For a turkey larger than 15 pounds, brine for up to 3 days.

Dry – Before you roast the turkey, take it out of the brine water and place on a rack to dry. Use paper towels to pat the turkey dry if needed. You can place the roasting pan in the refrigerator (or back in the cooler) if you want to give the bird a longer time to dry. For the best results, allow the turkey to dry overnight.

Roast – Rub the turkey skin all over with butter. This helps create that perfect golden exterior. Roast the turkey at 325 degrees for 15 minutes per pound.

Depending on the size of the turkey, you may need more water. I used a 5 gallon bucket placed on ice in a large cooler for a 20 lb turkey. It's a bit more work but worth every minute!

 

 

 

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