Brined Whole Turkey

Name: Brined Whole Turkey
Prep time: 12 h 30 min
Cook time: 12 h 30 min
Total time: 12 h 30 min
Yield: 14
Cuisine: Global
Ingredients: 1 medium carrot, coarsely chopped; 1 medium celery stalk, coarsely chopped; 473 milliliters kosher salt or 1 cup table salt; 1 medium onion, cut into fourths; 1 teaspoon dried thyme leaves; 5 kilograms whole turkey, not prebasted , thawed if frozen; 3 Tbsps unsalted butter, melted; 2 gallons cold water

You can never have too many main course recipes, so give Brined Whole Turkey a try. One portion of this dish contains roughly 60g of protein, 18g of fat, and a total of 416 calories. This gluten free and primal recipe serves 14. If you have onion, turkey, kosher salt, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes around 12 hours and 30 minutes.

Instructions

Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add turkey. Cover and refrigerate 8 to 12 hours.

Ingredients you will need

Whole Turkey

Heat oven to 325°F.

Equipment you will use

Oven

Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.

Ingredients you will need

Whole Turkey

Brine

Water

Salt

Equipment you will use

Paper Towels

Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.

Ingredients you will need

Butter

Carrot

Celery

Whole Turkey

Onion

Thyme

Chicken Wings

Equipment you will use

Skewers

Place turkey, breast side down, on rack in large shallow roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over.

Ingredients you will need

Butter

Whole Turkey

Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)

Ingredients you will need

Butter

Whole Turkey

Water

Bone

Meat

Equipment you will use

Kitchen Thermometer

Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.

Equipment you will use

Frying Pan

Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm.

Ingredients you will need

Chicken Drumsticks

Whole Turkey

Meat

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Let stand about 15 minutes for easiest carving. All About Brining

For exceptionally moist and tender meat, brining is the way to go! Immersing your turkey in a saltwater bath (the brine) overnight draws water into the cells of the turkey so it stays juicy and moist when cooked. For this method, you'll need a large clean plastic bucket or noncorrosive stockpot (not aluminum), enough refrigerator space and time, but it's a great do-ahead.

Ingredients you will need

Whole Turkey

Brine

Water

Meat

Salt

Equipment you will use

Pot