If you’re like me, you love all the Thanksgiving cooking. I’m married to a “gourmet” (that’s why I gained 40lbs after my first 5 years of marriage, what a pain that was to loose!). We love to plan our Thanksgiving feast.
I’m in charge of the Turkey, dressing and rolls. I’ve come to believe in brine for the turkey, something that I didn’t grow up around. Here is my favorite and simple brine:
This savory turkey brinegets some of its salt from vegetable stock. Remember this if you are doing a standard brine calculation. You get a rich flavor with this poultry brine that has that perfect combination of the herbs that go so perfectly with turkey.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes about 1 gallon of brine
- 2 quarts vegetable stock
- 1/2 cup salt (3/4 cup Kosher or coarse salt)
- 1/2 cup white sugar
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 2 quarts cold water
In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.
Use the above and I think you’ll like the results!
Here is my favorite Turkey recipe:
- 1 (18 pound) whole turkey, neck and giblets removed
- 2 cups kosher salt
- 1/2 cup butter, melted
- 2 large onions, peeled and chopped
- 4 carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry white wine
- Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
- Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
- Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
I’ll post my favorite Pop-over recipe in a few…
Happy Thanksgiving!!! Have fun with your loved ones!!!