Main Dishes, Poultry

Roast Turkey (Brined)

  • 1 Turkey, 14-15 lbs.
  • 2 cups Kosher (coarse) salt
  • 1 cup Sugar
  • 6 cloves Garlic, peeled
  • ~ Thyme, dried
  • ~ Allspice
  • 2 medium Onions, chopped
  • 1 Carrots, chopped
  • 1 Celery, stalks, chopped
  • 3 tablespoons Butter, melted

    • Mix ingredients 2-6 with 8 quarts of water in a large tub or camp cooler. (Heatand stir to mingle ingredients, if desired; not necessary.) Soak turkey in brine 24 hrs., in refrigerator or garage (cool).

    Remove turkey, rinse, pat dry. Reserve neck, tail, and giblets for gravy. Preheat oven to 400 degrees. Place half of chopped vegetables in turkey cavity. Tie legs together and secure wings. Scatter remaining vegetables in bottom of pan. Pour 1 Cup water over veg. Place turkey on V-rack (very important) in pan, breast-side down. Brush with melted butter,roast for 45 min. Remove pan from oven,close oven door, and using wadded up paper towels in each hand, turn turkey so one leg and wing are up. Baste with bottom juices, adding 1/2 Cup water if necessary to juices. Return to oven and roast20 min.

    Repeat turning other leg and wing side up, and adding a little water tojuices, if necessary. Roast for 20 min.

    Finally, repeat, turning turkey breast-side up. Baste and roast for 35-55 min. until meat thermometer in breast reads 160-165. Transfer to platter and let turkey rest for 30 min.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ralph Miller of Vallejo, Ca. 

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