Brined
Herb Roasted Turkey
Brining a turkey ensures it stays moister. You can brine from 24 to 72 hours, but the
longer the better.
Ingredients:
Brine
3/4 cup kosher salt
3/4 cup sugar
1
carrot, peeled, diced
1
large onion, peeled, diced
1/4 cup diced celery
2
large sprigs thyme
2
bay leaves
1
tablespoon black peppercorns
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
Method:
Bring
salt, sugar and 4 cups water to a boil in a large pot.
Stir
until salt and sugar are dissolved.
Turn
off heat, add remaining ingredients to brine base.
Refrigerate,
uncovered, until cold.
Add
6 quarts cold water.
Pour
brine into brining bag and submerge turkey.
Refrigerate
until ready to cook.
Turkey
Ingredients:
12-
14 pound turkey, at room temperature
1
yellow onion
2
celery stalks, cut into 2-inch lengths
3
or 4 flat leaf parsley sprigs
1
bay leaf
3
tablespoons fresh sage, finely chopped
2
tablespoons fresh thyme, finely chopped
2
teaspoons dried marjoram
Salt
and freshly ground pepper
6
tablespoons butter, melted
1
lemon cut in half
FOX19-WXIX
