SUPER MOIST & DELICIOUS BRINE-CURED ROAST TURKEY
 
 
Through brining you can achieve a super-moist, super-delicious turkey. I adapted this recipe from one used by The Inn at Little Washington in Virginia.
Author:
Cuisine: Poultry
Serves: 10 to 12 people
Ingredients
  • 1¼ Cup Kosher Salt
  • 3 Cups Granulated Sugar
  • 2 Cups Honey
  • 1 Bunch each, Fresh Parsley, Thyme & Sage
  • 2 Sprigs Fresh Rosemary
  • 2 T. Whole Mustard Seeds
  • 2 T. Whole Fennel Seeds
  • 2 Whole Cinnamon Sticks
  • 5 Bay Leaves
  • 8 Whole Cloves
  • 1 T. Juniper Berries
  • 2 T. Whole Black Peppercorns
  • 1 T. Whole Allspice
  • 2 Lemons, Cut in Half
  • 2 Gallons Boiling Water
  • One 18 to 23 Lb. Fresh or Thawed Turkey
Instructions
  1. Combine brine ingredients in a large container.
  2. Add Boiling water and stir until sugar and salt is dissolved.
  3. Cool to room temperature.
  4. Add turkey and refrigerated for 24 hours.
  5. When ready to roast remove turkey from the brining liquid and rinse it throughly in cool water.
  6. Pat turkey completely dry using paper towels.
  7. Preheat oven to 325 degrees.
  8. Slather turkey with 1 stick of softened butter.
  9. Sprinkle with course ground pepper and kosher salt.
  10. Place breast side up on wire rack in roasting pan. Cover tightly with foil.
  11. Place in oven and roast approximately 12 minutes per pound until interior temperature reaches 165 degrees, approximately 4 hours.
  12. Remove the foil from the bird in the last 60 minutes of cooking to brown the skin.
  13. Let turkey rest outside the oven for 20 minutes before carving.
  14. Enjoy!
Recipe by After Orange County at http://afterorangecounty.com/2013/11/06/1233/