Wednesday, November 25, 2009

Turkey Brine Process

So as promised here is my turkey brine, you will want to make this ahead of time so that it is cool when added to the bird.
1 cup Kosher Salt
1/2 cup Brown Sugar
2 Apples, quartered then halved
4 whole Star Anise
2 tbls whole White Peppercorn
1 tbls Juniper Berry, whole
1 tbls Allspice, whole
1/2 gal Vegetable Stock
1/2 gal Apple Cider
1 gal Cold Water
12-14lb Turkey
6 sprigs Rosemary
6 sprigs Sage
Canola Oil

Combine all the ingredients in a small stock pot and bring to a boil, stirring to dissolve the salt and sugar. Remove and let cool before proceeding. In a 5 gallon bucket add the water and brine mixture then place the the turkey breast side down and brine overnight or for at least 6 hours.

Preheat the oven to 500 degrees. Remove the bird from brine and rinse inside and out with cold water. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Discard the brine. Stuff the herbs into the cavity of the turkey and tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Reduce the oven temperature to 350 degrees. Cook until a meat thermometer inserted into the thickest part of the breast reads 161 degrees F. A 12 to 14 pound turkey should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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