Thanksgiving Recipe – Brine Turkey

5 gallon bucket  –  Fill half way, enough to submerge the Turkey

Small bunch of fresh parsley
Small bunch of fresh sage leaves
4 fresh bay leaves
1 tablespoon dried thyme
¼ cup whole black peppercorns
1 cup Kosher salt

Add all ingredients to bucket and stir until salt dissolves.

Place turkey into brine, place in refrigerator overnight, I usually do a full 24 hour.
Remove turkey from brine and let sit at room temperature for 30 minutes

Then stuff turkey with:
1 onion, quartered
2 celery stalks, chopped
Small bunch of fresh parsley
Small bunch of fresh sage leaves
One bay leaf

Brush turkey with 1 stick of melted butter 

Season with:
1 tablespoon dried marjoram, thyme, and sage – combine in dish and season turkey

Cooking (Roast 15-17 minutes per pound):
Baste turkey every 15 minutes.
Preheat oven at 425*
Roast breast side down for 40 minutes
Turn breast side up and lower oven to 325*
Let turkey rest for 20 minutes before carving.

If your turkey doesn’t taste like the best one you ever had, you failed somewhere!

Recipe shared to me by Jeff S.

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