Ingredients
-
15
-
2
-
2
-
4
-
1/2
-
1/2
-
1
-
1
-
1
-
4 - 6
-
-
-
-
-
Directions
Steps
|
1
Done
|
Rinse Turkey in Cool Water. |
|
2
Done
|
in a Very Large Clean Container (non-Corrosive Pan or Stockpot Such as Stainless Steel or Glass or a Food-Grade Plastic Container), Mix Salt and Water Together Until Salt Dissolves. Stir in Brown Sugar and Spices, Mix Well Until Sugar Dissolves. |
|
3
Done
|
Totally Submerge Poultry in Solution and Store, Covered, in Refrigerator For at Least 6 Hours and Up to 8 Hours. Since Brining Does not Preserve Meat, the Turkey Must Be Kept Below 40 Degrees F Throughout the Entire Brining Process. Ice Packs May Also Be Used to Keep Turkey at a Safe Temperature of Below 40f. |
|
4
Done
|
Remove Turkey from Brine. Discard Brine. Thoroughly Rinse Turkey Under a Slow Stream of Cool Water, Rubbing Gently to Release Salt and Sugar, Both Inside and Out. Pat Skin and Both Interior Cavities Dry. |
|
5
Done
|
* Note: the Ratio of Water to Salt Is Appropriate For a 15-Pound Turkey. If a Larger or Smaller Turkey Is Brined, Please Calculate Accordingly. |
|
6
Done
|
* *note: Other Combinations of Herbs May Be Added Including 6-8 Bay Leaves, 3 Cloves Garlic and 2 Teaspoons Black Peppercorns. or a Spicy Flavor May Be Achieved by the Addition of 1 Cup Small Dried Red Chile Peppers. |
|
7
Done
|
in the Cavity of Turkey, Place Onion, Carrot and Celery. |
|
8
Done
|
Brush Turkey With Melted Butter. |
|
9
Done
|
Roast Turkey, Breast Side Down, in a Preheated 325 Degree F Oven For 2 Hours. During This Time, Baste Legs and Back Twice With Melted Butter. |
|
10
Done
|
Remove Turkey from Oven and Protecting Your Hands, Grasp Turkey With Several Layers of Clean Paper Towels at Both Ends, and Turn Turkey, Breast Side Up. |
