Thanksgiving Turkey
Ingredients
Turkey & Brine
-
1
turkey
no larger than 12-14 pounds
-
1
gallon
chicken broth
-
1
tablespoon
whole peppercorns
-
½
cup
brown or white sugar
-
1
cup
kosher salt
-
5-6
cloves
garlic, smashed
-
1
tablespoon
dehydrated onion
-
1
large sprig
fresh thyme
-
1
large sprig
fresh sage
-
1
large sprig
fresh rosemary
-
1
handful
fresh parsley
-
8
cups
cold water
-
8
cups
ice
Herb Butter
-
¾
cup
salted butter, divided
-
1
tablespoon
fresh sage, chopped
Roasting
-
½
cup
chicken broth
-
2-3
cloves
garlic
-
1
apple
chopped in half
-
1-2
small onions
chopped in half
-
4
stalks
celery, cut into thirds
Instructions
- Defrost the turkey in the refrigerator about a week before brining.
- Prepare the brine by combining chicken broth and other brine ingredients in a large stockpot, bring to a boil, then cool.
- Remove the turkey packaging, rinse it, and place it in a 5-gallon bucket.
- Add cold water and ice to the bucket, then pour the cooled brine over the turkey and cover.
- Brine the turkey for 24 hours in a cold place.
- When ready to roast, preheat the oven according to the roasting bag instructions (usually 350℉).
- Soften butter and mix with fresh sage, then remove turkey from brine and rinse.
- Loosen the skin over the breast and rub sage butter underneath and on top of the turkey.
- Blend chicken broth, garlic, and melted butter until smooth, then inject the mixture into the turkey.
- Stuff the cavity of the turkey with apple, onion, and celery, then place in the roasting bag.
- Roast the turkey until the thermometer registers 165℉ in the breast and 180℉ in the thighs.
- Let the turkey rest for 15-20 minutes before slicing.
Nutrition Facts (estimated)
Servings
16
Calories
164
Total fat
12g
Total carbohydrates
4g
Total protein
10g
Sodium
8099mg
Cholesterol
58mg
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