We are always looking for the PERFECT Thanksgiving Turkey recipe and our own, Cooking Mom, Kimberly Weber, shares her recipe.
The Brine
1 c kosher salt
1 c granulated sugar
1 gallon water
Bring this to a boil to dissolve sugar and salt. Cool COMPLETELY
5 whole peppercorns
2 bay leaves
5 springs each Fresh Thyme, Rosemary, and Sage
1 bunch Fresh Parsley
3 lemons, halved
3 oranges, halved
2 onions cut in quarters
1 head of garlic cut in half
Place your THAWED 14-16 lb. bird in an orange (clean) Home Depot bucket. Throw in the herbs, spices, lemons, oranges, onions, and garlic. Pour over cooled sugar and salt mixture. Fill bucket the rest of the way with ice water. Put lid on top. In a cooler, place the Home Depot bucket, with the turkey in it. Fill the cooler with ice and keep ice in the cooler for the entire 24hr brining process (we don’t want anyone to get sick, got to keep it cold!!).
The day of, pull bird out of the brine and pat dry with paper towels. Place the lemons, oranges, onions and garlic in the inside cavity of the bird. Mix 1 stick of room temperature unsalted butter with 1 teaspoon each black pepper, minced sage, rosemary and thyme. Rub down the skin of the bird with this mixture; tuck the wings under the bird. Place bird on a roasting pan with wire rack on the bottom, (if you don’t have a wire rack, take carrots and celery and onions, put them on the bottom and create a raft for your bird). Preheat oven to 500F. Pour 1/2 a bottle of white wine in the bottom of the pan. This will help create a place for your drippings to go and not burn and start the flavorings for your gravy. Place bird in the oven and roast for 30 minutes, the turn oven down to 350F and continue roasting for 2-21/2 hours. The internal temperature in the thigh will be 180F and the Breast 160F. Remove and let rest 30 minutes before carving.
Serves 10-12
