Tuesday, November 18, 2014

Thanksgiving | Brined Turkey

And now for the highlight of any Thanksgiving feast--THE TURKEY!!!  My mom requested a brined turkey this year, and being the awesome daughter that I am, I obliged.

This turkey was so incredibly yummy that there was none left over for my favorite sandwiches!  A friend even asked if the turkey was KY Proud because it had so much flavor (unfortunately, the turkeys would not have been ready in time for timely post so this was a store bought turkey).  Biring is a seriously under-used yet easy method for meats.

Brined Turkey
 {Brined Turkey--we roasted it after brining it for about 24 hours.  It was everyone's favorite!}

I am so happy to say that this is an original recipe of mine adapted from another brining I did a few years ago.  I wanted to grill/smoke the turkey, but it was freezing and rainy outside so it was baked.  Still delicious!

Brined Turkey

Makes 6 servings

3/4 cup Kosher salt
6 tablespoons sugar
3 tablespoon black peppercorn
3 tablespoon coriander seeds
3 tablespoon dried oregano
2-3 bay leaves (depending on the size: 1 large or 2 small)
  1. Place all spices in a dish that can withstand hot water. 
  2. Heat about 1 cup of water until steaming.
  3. Pour onto spices and stir until all of the salt and sugar are dissolved.
  4. Allow to sit for 15-20 minutes or until cool.
  5. Add turkey and fill the remainder of the container with cool water.  The turkey needs to be completely covered so please make sure it fits before brining!  I tried several different vessels, and I ended up cutting out the back bone and smooshing the turkey down a bit.
  6. Marinate for NO MORE than 24 hours.
  7. Preheat oven to 350 and roast for 1 1/2 to 2 hours or until turkey reaches 160 degrees; if using a whole turkey, increase this time to about 3-4 hours.  
How does your family make their turkey?  I would love to hear!

And last but not least, the winner of the crock-pot is Jessica!  Congratulations!  An email has been sent to the winner!

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