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Prep Time: 360 Minutes Cook Time: 300 Minutes |
Ready In: 660 Minutes Servings: 2 |
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This recipe is just the secret for a great turkey. I came up with it after watching Alton Brown brine a turkey. Ingredients:
1 (14 -16 lb) whole turkey (not self basting or kosher as these are salty already) |
2 gallons water (1-1/2 gallons water and 4 lbs. of ice) |
2 cups kosher salt |
2 tablespoons black peppercorns |
2 tablespoons garlic powder |
2 tablespoons onion powder |
1 tablespoon ground sage |
2 tablespoons butter |
Directions:
1. Combine water and seasonings in a CLEAN 5 gallon bucket.
2. Place Turkey in bucket breast side down (if turkey is not totally covered add more water, if it floats weigh it down).
3. Place in a cool place for a minimum of 6 hour but no longer than 24.
4. Remove from the brine and pat dry.
5. Spread butter all over the bird.
6. Place on a rack in a roasting pan.
7. Roast 350°F for 5 hours or so.
8. During the last half hour crank the heat to 450°F.
9. The turkey is done when the thigh meat reads 180°F on a probe thermometer.
10. Remove from the oven and cover with foil and let rest for 20 minutes before carving.
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