Roast a Brined Turkey
Ingredients
-
1
cup
kosher salt
-
½
cup
cane sugar
-
4
sprigs
rosemary
-
1
tbsp
black peppercorns
-
1
tbsp
green peppercorns
-
1
tbsp
red peppercorns
-
10
leaves
sage
-
2
tbsp
thyme
-
6
leaves
bay leaves
-
1
piece
lemon peel
-
1
piece
orange peel
-
2
gallons
water
-
1
whole
fresh turkey
Instructions
- Remove the innards and rinse the turkey inside and out with cold water.
- Boil 1 gallon of water with the brining blend for 2-3 minutes, then let it cool to room temperature.
- Combine the cooled brine with 1 gallon of ice water and submerge the turkey completely.
- Refrigerate overnight, flipping the turkey halfway through if necessary.
- One hour before cooking, remove the turkey from the brine, rinse, and pat dry.
- Let the turkey come to room temperature for one hour.
- Preheat the oven to 325°F.
- Place the turkey breast side up in a roasting pan and roast for about 13 minutes per pound.
- Baste the turkey with pan juices every 45 minutes.
- Once the internal temperature reaches 170°F, remove from the oven and let it rest for 15-20 minutes before carving.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
15g
Total carbohydrates
5g
Total protein
25g
Sodium
1500mg
Cholesterol
80mg
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