Directions:
- Rinse turkey in cool water.
- 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.
- 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 40°F.
- 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.
- * 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.
- * *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.
- In the cavity of turkey, place onion, carrot and celery.
- Brush turkey with melted butter.
- 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.
- 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.
- Return turkey to oven and continue to roast, basting twice with pan dripping. Continue to roast until internal temperature reaches 170°F in the breast and 180°F in the thigh. NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.
- Remove turkey from the oven and allow to stand for 20 minutes before carving.
- Transfer to a platter and garnish with fresh fruit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 742.04 Kcal (3107 kJ) | ||
| Calories from fat | 192.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.41g | 33% | |
|---|---|---|---|
| Cholesterol | 229.57mg | 77% | |
| Sodium | 10667.03mg | 444% | |
| Potassium | 789.23mg | 17% | |
| Total Carbs | 71.59g | 24% | |
| Sugars | 69.49g | 278% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 68.29g | 137% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.1mg | 28% | |
| Calcium | 111.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 101.08 Kcal (423 kJ) | ||
| Calories from fat | 26.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 33% | |
|---|---|---|---|
| Cholesterol | 31.27mg | 77% | |
| Sodium | 1453.05mg | 444% | |
| Potassium | 107.51mg | 17% | |
| Total Carbs | 9.75g | 24% | |
| Sugars | 9.47g | 278% | |
| Dietary Fiber | 0.15g | 4% | |
| Protein | 9.3g | 137% | |
| Vitamin C | 0.2mg | 3% | |
| Iron | 0.7mg | 28% | |
| Calcium | 15.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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