Posted: 11/15/2012 11:02 AM
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Perfectly Brined Turkey
Owner of Golden Fig, Laurie Crowell, uses her “go-to” recipe to prepare the Thanksgiving Day turkey.
2 C Brining Spices*
3/4 C brown sugar
8-10 C water
few cups of ice cubes
16-18 lb fresh turkey
Onion, carrot, handful of your favorite fresh or dried herbs, black pepper, fresh lemon, halved, canola oil and butter (for after bird is brined and ready to go in to roast)
Pour water, brining spices and brown sugar into large saucepan. Bring to an almost boil and stir until salt and sugar is dissolved. Add ice to salt/sugar solution to cool off.
Place brining bag in stock pot or other large container that will hold turkey.
When salt/sugar solution is cool pour over turkey in bag. Add more water if bird isn't completely covered. Let brine for at least 12 hours and as much as 24.
Remove turkey from brine and rinse very well...rinse for at least 5 minutes being sure to rinse inside as well as outside. Let rinsed bird rest for 1 hour.
Place rack on lowest level and preheat oven to 500 degrees.
Rub inside of bird with a few TB butter and black pepper. Place onion, carrot, herbs, lemon in cavity of turkey. Rub outside with canola, tuck wings under or tie with butchers twine.
Place on roasting rack and cook for 30 minutes at 500 degrees.
Reduce oven to 350 degrees and roast until thermometer reads 165 degrees.
Remove from oven and cover with foil, let rest 15 minutes before carving.
*If you don't have Pre made brining spices you can use 2 C Kosher Salt and 2 TB of your favorite Thanksgiving inspired spices (sage, rosemary, juniper berries, peppercorns etc)
Use Golden Fig Herby Brining Spices and stir 1 can frozen lemonade concentrate into liquid before adding turkey to brine.
Use Golden Fig Smoky Brining Spices and add 1 can frozen orange juice concentrate to liquid before adding turkey to brine.
Brine liquid can be made up to 2 days ahead of time and kept in fridge. Be sure to stir well before pouring over turkey.