Thanksgiving Roasted Turkey Recipe (Brine Method)
Ingredients:
- 12-18 lb turkey, thawed
- 2-3 cups baby carrots
- 3 large onions, peeled & quartered
- 1 lemon, quartered
- Brine, for every 1 gallon water (for 16 lb turkey you will need about 2 gallons of brine)
- 1 cup kosher salt, for 4-6 hour brine; or 1/2 cup kosher salt for 12-16 hour brine
- 2 bay leaves
- 1 Tablespoon garlic powder
- 1/2 Tablespoon onion powder
- 1/2 Tablespoon black Peppercorns
- 1teaspoons all spice
- For Garnish:
- Kale Greens
- Lemons/Oranges
How to make Brined Roasted Turkey:
- Start with making the brine. If you want to brine for 4-6 hours use the 1cup salt (I used meat seasoning salt) to 1 gallon of water for the brine. For 12-16 hour brine, use only 1/2 cup salt to every gallon of water.
- Take 1 quart of water away from the 1 gallon and combine it with dry spices and seasonings in a medium saucepan. Bring to a boil, stir to allow the salt to dissolve and simmer for about 10-20 minutes. This will bring out the flavor of the allspice, pepper & bay leaf making the brine more flavorful. Cool it down. {I put it into a plugged sink and filled the space around the pot with cold water} Add the cold seasoned brine to the rest of the water. Stir.
