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Prep Time: 2880 Minutes Cook Time: 240 Minutes |
Ready In: 3120 Minutes Servings: 10 |
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My mom uses this recipe for her catering business and always gets a lot of compliments. It makes a very moist, herby turkey. (Works great with two bone-in, skin-on turkey breasts, too). Ingredients:
1 1/4 cups kosher salt |
4 1/2 cups sugar |
6 sprigs fresh parsley |
6 sprigs fresh dill |
6 sprigs fresh thyme |
6 sprigs fresh tarragon |
6 sprigs fresh sage |
2 sprigs fresh rosemary |
2 teaspoons mustard seeds |
2 teaspoons fennel seeds |
2 cinnamon sticks |
5 bay leaves |
8 whole cloves |
1/2 tablespoon juniper berries |
1 teaspoon cardamom pod |
2 teaspoons black peppercorns |
2 lemons, sliced |
2 gallons water |
1 (14 lb) whole turkey, rinsed |
1 cup clarified butter |
Directions:
1. In a container large enough to hold the turkey and brine combine all ingredients except the water, turkey and clarified butter.
2. In a saucepan bring water to a boil and add to container, stirring to dissolve salt and sugar. Let cool until cold.
3. Add turkey to brine so that it is completely submerged, cover, and chill for 48 hours. (A large NEW mop-bucket or Rubbermaid container works great for this.) If turkey is not completely submerged, turn it several times during the 48 hours.
4. Preheat the oven to 300 degrees F. Drain the turkey, pat it dry, and truss. Transfer the turkey to a roasting pan fitted with a rack.
5. Rinse a double thickness of cheesecloth in cold water and squeeze out excess moisture. Dip in clarified butter and arrange over the turkey.
6. Roast the turkey, basting it frequently with any remaining clarified butter and the pan juices, for 3 to 4 hours, or until a meat thermometer inserted in the thigh joint registers 150 degrees F and the juices run clear.
7. Let rest, covered loosely with foil, for 30 minutes before carving.
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