"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Turkey Recipe

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This recipe for Turkey, by , is from A Taste of Time, 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:  
Mary Stewart Murphey

Category:
Category:

Ingredients:  
Ingredients:  
1 -18-22 pound turkey
1 cup kosher salt
2 T each of dried rosemary, sage, thyme and pepper
1 – gallon of apple juice

Directions:
Directions:
Rinse turkey and remove giblets from inside of cavity. Reserve for making giblet gravy. Mix together next 3 ingredients and bring to a boil. Remove from heat and cool. Once cooled, place turkey in large browning bag and pour mixture over turkey. Remove as much air as possible from the bag and tie to seal. Place brining turkey into the refrigerator or a cooler and cover with ice. Brine for 12-24 hours.
Remove turkey from bag and discard brine. Rinse turkey with cold water and pat dry. Generously spread butter on the outside of the turkey and sprinkle a mixture of the above dried seasonings over turkey. Bake in a roasting pan, covered at 325° according to weight of the turkey. An 18-22 pound unstuffed turkey should cook approximately 3 ˝ - 4 hours. Always test using a meat thermometer.

The turkey is done when the temperature with a meat thermometer is 180° F in thigh
165° F in breast or stuffing.

Personal Notes:
Personal Notes:
Dad did not brine the turkey when we were growing up, but I have found over the years that brining is the way to go. This brine is the favorite of the family’s at this time.

 

 

 

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