I was reading an article about brining, and I decided to give it a try. O-M-G! Best turkey ever! Everyone agreed! This turkey was so tender, juicy and flavorful! I could not get enough of this turkey! I was shocked.
The brining was so simple. It only takes a few minutes to make the brine and then the turkey just hangs out in the fridge until you are ready to start roasting. We let the turkey brine for about 16 hours. The cooking time will depend on how big your turkey is. A good rule of thumb is about 15 minutes per pound at 350 degrees. The best way to tell if the turkey is done is to use a meat thermometer.
I hope you will take the plunge and give this brined turkey a try this year!
Brined Thanksgiving Turkey
adapted from Alton Brown
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 2 tsp juniper berries
- 1 gallon iced water
Pour brine over thawed turkey, breast side down. (We used a gigantic ziplock bag.) Make sure turkey is covered and refrigerate 10-16 hours.
Remove the turkey from brine and rinse inside and out with cold water. Discard the brine.
Place the turkey in roasting pan. Coat the skin liberally with vegetable oil.
Roast the turkey at 350 degrees until the internal temperature reaches 165 degrees. This is about 15 minutes per pound. Allow turkey to rest 10-15 minutes before carving.
CONNECT WITH PLAINCHICKEN