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Name: Brined Turkey
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 15
Cuisine: American
Ingredients: 4 quarts Vegetable broth; 1 cup Kosher Salt; 1/2 cup Brown sugar; 1/2 tablespoon whole black peppercorns; 1/2 tablespoon candied ginger; 1/2 tablespoon allspice berries; 1 large bag ice cubes; 1 14 pound Turkey; Herbs-rosemary, thyme, sage

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INGREDIENTS

4 quarts Vegetable broth
1 cup Kosher Salt
1/2 cup Brown sugar
1/2 tablespoon whole black peppercorns
1/2 tablespoon candied ginger
1/2 tablespoon allspice berries
1 large bag ice cubes
1 14 pound Turkey
Herbs-rosemary, thyme, sage

INSTRUCTIONS

In large pot bring the above ingredients to a boil. Cool to room temperature. (Bacteria do not grow in salted liquid.)

Add 1 gallon heavily iced water. Place turkey in brine breast side down for 3 hours. Store in cool place with lid, like in the garage. After 3 hours, turn the turkey over and continue to marinate for another 3-4 hours. One recipe calls for 12-16 hours.

Remove turkey and wash brine off. Pat dry.

Make an aluminum foil tent triangle and mold to turkey breast. Rub tent with oil and set aside.

Rub turkey with oil. Preheat oven to 500 degrees F. Fill turkey cavity with sprigs of thyme and sage leaves. Microwave a large apple and a large onion cut in half on high for 1 minute and place inside turkey.

Insert digital probe in thickest part of breast meat. Place turkey on wire rack in roasting pan tucking wings under the body. String legs together. Cook for 30 minutes. Lower temperature to 350 degrees and cover breast with foil tent to prevent burning. Cook to an internal temp of 161 degrees. A 14 lb turkey unstuffed takes about 2-2 1/2 hours total. Don't open oven until done!

When done, remove turkey from oven and cover. Let rest for 20-30 minutes before slicing. Meanwhile, make gravy and mash potatoes.

NOTES

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Brined Turkey

4 quarts Vegetable broth
1 cup Kosher Salt
1/2 cup Brown sugar
1/2 tablespoon whole black peppercorns
1/2 tablespoon candied ginger
1/2 tablespoon allspice berries
1 large bag ice cubes
1 14 pound Turkey
 Herbs-rosemary, thyme, sage

In large pot bring the above ingredients to a boil. Cool to room temperature. (Bacteria do not grow in salted liquid.)

Add 1 gallon heavily iced water.  Place turkey in brine breast side down for 3 hours.  Store in cool place with lid, like in the garage.  After 3 hours, turn the turkey over and continue to marinate for another 3-4 hours. One recipe calls for 12-16 hours.

Remove turkey and wash brine off.  Pat dry.

Make an aluminum foil tent triangle and mold to turkey breast.  Rub tent with oil and set aside.

Insert digital probe in thickest part of breast meat.  Place turkey on wire rack in roasting pan tucking wings under the body.  String legs together. Cook for 30 minutes.  Lower temperature to 350 degrees and cover breast with foil tent to prevent burning. Cook to an internal temp of 161 degrees.  A 14 lb turkey unstuffed takes about 2-2 1/2 hours total.  Don't open oven until done!

When done, remove turkey from oven and cover.  Let rest for 20-30 minutes before slicing.  Meanwhile, make gravy and mash potatoes.

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Nutrition

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Serving Size: 1 Serving (2900g)
Recipe Makes: 15 Servings

Calories: 172
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 15253.8mg		526 %
Potassium 4.7mg		0 %
Total Carbohydrate 44.2g		13 %
	Dietary Fiber -0.1g	0 %
	Sugars, other 44.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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