By: ericaofgordon
Source: http://answers.yahoo.com/question/index?qid=20091108141559AApLV9P
keyword: turkey recipes thanksgiving
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20 Comments
http://www.ehow.com/how_4581369_cook-gre…
This is the recipe I used last year and the turkey came out beautiful and full of juicy flavor.
http://www.foodnetwork.com/recipes/alton…
turkey brine
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 gallon heavily iced water
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket or ice chest. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
cook turkey your preferred method