Roasted Whole Turkey (with Classic Brine)
Gobble Gobble motha f***a! A tried and true way of giving you the perfect gobbler for Turkey Day!
Persons
10
Serving Size
1/2 lb.
Prep Time
12 hours
Cook Time
3 hours
Wait Time
10 minutes
Total Time
15 hours
Ingredients
- 15-20 lb. Whole Turkey (unfrozen)
- ½ gal. Hot Water
- 1 lb. Salt
- ⅔ c. Brown Sugar
- 2 Oranges (cut in half)
- 2 Rosemary Sprigs (fresh)
- 8 lb. Ice (1 gallon of frozen water)
- 64 oz. Vegetable Broth
- 64 oz. Chicken Broth
- 1 tbsp. Yardbird per pound of precooked Turkey
- 1/2 c. Unsalted Butter (soften)
Instructions
MAKE SURE YOU HAVE A STORAGE CONTAINER BIG ENOUGH TO FIT TURKEY AND BRINE!
- Pour HOT WATER, SALT, and BROWN SUGAR into container. Mix until salt and sugar are dissolved. Pour in ICE and both CHICKEN and VEGGIE BROTH. Squeeze ORANGES into mixture and place rind into mix, as well. Throw in ROSEMARY SPRIGS.
- Add TURKEY into brining solution. PRIOR TO PLACING TURKEY IN, MAKE SURE NECK AND GIZZARDS ARE OUT OF CAVITY.
- If turkey floats, fill gallon plastic bag with ice and place on top of turkey.
- Place brining container somewhere cool and check solution temp every 2-3 hours. If over 40F, add more bags of ice cubes.
- Brine for 8-12 hours.
For the Cook/Roast
- Preheat oven to 500F.
- After brining, remove turkey from solution. Instantly rinse with water and pat dry.
- Spread BUTTER all around turkey. Season outside of turkey with YARDBIRD. Place turkey on roasting rack breast side up and slide into oven. Roast for 30-40 minutes or until golden brown.
- When turkey starts to brown, pull, wrap BREASTS ONLY with foil. While wrapping, turn over down to 325F. Place meat probe into breast and place back into oven.
- Cook for 2-3 hours more or until turkey is 160F internal. Pull and wrap entire pan for minimum of 10 minutes (the longer the better).
- Carve up your turkey and MUNCH MUNCH MUNCH!
Notes
- Save the dripping to add to your gravy or make gravy with them.
- Add different veggies (potatoes, carrots, etc.) into cavity of turkey.