Thanksgiving Brined Turkey Recipe
Happy Thanksgiving! –
Here’s My Best Thanksgiving Brined Turkey Recipe
By Samantha Gianulis – Apron Strings –
Thanksgiving Turkey — Brine the Turkey –
Special equipment: extra large Ziploc bags or trash bags –
Large cooler or bucket –
Raw, thawed, rinsed turkey –
1 cup of coarse grain salt –
1 cup of sugar –
1 gallon of water –
Optional: peppercorns, fresh herbs, lemon halves, bay leaves –
Begin by brining the turkey the day before Thanksgiving. Twelve hours to brine is ideal.
Mix together the brining ingredients and place the turkey in last.
If you have a refrigerator that allows you to move the shelves, brining the turkey in the refrigerator should be your first choice. If your refrigerator is too filled with other Thanksgiving perishables, use a large cooler and fill with ice. Brine in a cool, dry place.
Directions for Cooking the Turkey
turkey – a bird that has not been salted or previously brined.
unsalted butter, up to 2 sticks softened (divided use)
extra virgin olive oil, approx. 1/4 cup
seasonings of choice; poultry seasoning, ground sage, dried parsley
coarse grain salt and pepper to taste
optional: one bottle of beer
After the turkey is brined, rinse it inside and out and dry it well with paper towels.
Preheat oven to 350 degrees Fahrenheit.
Using your hands, loosen the turkey skin on the top of the turkey and rub softened butter in between skin and meat of the turkey.
Melt 1/4 cup olive oil and 1/4 cup butter together.
With a pastry brush, paint turkey with olive oil and butter mixture. Melt more together if necessary.
Truss the turkey with twine/butcher string.
Place turkey on a rack that fits inside of a roasting pan.
If using, pour a beer over turkey.
Sprinkle seasonings of choice on turkey.
Cook 20 minutes per pound of turkey.
Base every 45 minutes to one hour.
Let rest for 20-30 minutes before carving.
Samantha is a self-taught chef. She worked in the Catering and Special Events industry for seven years before becoming a stay at home, now a work at home, Mom.
She appeared on NBC's ivillage Live.
Latest posts by Smantha Gianulis (see all)
- It’s Tomato Time: Chicken with Tomatoes, Rice, Ginger, and Peppers Casserole Recipe - August 15, 2018
- Auntie’s Chorizo and Sweet Potato Enchiladas - May 3, 2018
- Flank Steak Marinate and Grill Perfect for Steak Tacos! - May 1, 2018