Saturday, December 24, 2005

Herb-Brined Roast Turkey

One 15- to 20 - pound fresh Turkey
2 cups kosher salt or 1 cup plain (noniodized) table salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried sage
1 tablespoons marjoram
1 tablespoons celery seeds
1 tablespoon black peppercorn
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
6 tablespoons unsalted butter or margarine, at room temperature

The night before rinse turkey and mix 2 gallons or water with the spices. Put turkey in pot. Cover and place in refrigerator overnight.

In small small bowl mix onion, carrots and celery.
Remove turkey and rinse. Oil Turkey and fill turkey loosely with the vegetables. Pin the neck skin up on the turkey and lock or tie drumsticks together.
Place breast side up on rack, rub with butter. Cover breast with foil and pour 2 cup turkey stock in pan.
Roast in oven at 350 degrees until turkey reads 180 degrees F. Remove foil around the last hour so the breast can brown.

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