Roast Brined Turkey

Name: Roast Brined Turkey
Prep time: 2 d 4 h
Cook time: 2 d 4 h
Total time: 2 d 4 h
Yield: 10
Cuisine: Global
Ingredients: 5 bay leaves; 2 teaspoons black peppercorns; 1 teaspoon cardamom pod; 2 cinnamon sticks; 237 milliliters clarified butter; 2 teaspoons fennel seeds; 6 sprigs fresh dill; 6 sprigs fresh parsley; 2 sprigs fresh rosemary; 6 sprigs fresh sage; 6 sprigs fresh tarragon; 6 sprigs fresh thyme; 1 Tbsps juniper berries; 296 milliliters kosher salt; 2 lemons, sliced; 2 teaspoons mustard seeds; 1 liters sugar; 2 gallons water; 6 kilograms whole turkey, rinsed

Need a gluten free and fodmap friendly main course? Roast Brined Turkey could be a spectacular recipe to try. This recipe makes 10 servings with 1166 calories, 99g of protein, and 44g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. Head to the store and pick up juniper berries, peppercorns, thyme, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a container large enough to hold the turkey and brine combine all ingredients except the water, turkey and clarified butter.In a saucepan bring water to a boil and add to container, stirring to dissolve salt and sugar.

Ingredients you will need

Clarified Butter

Whole Turkey

Brine

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Let cool until cold.

Add turkey to brine so that it is completely submerged, cover, and chill for 48 hours. (A large NEW mop-bucket or Rubbermaid container works great for this.) If turkey is not completely submerged, turn it several times during the 48 hours.Preheat the oven to 300 degrees F.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Oven

Drain the turkey, pat it dry, and truss.

Ingredients you will need

Whole Turkey

Transfer the turkey to a roasting pan fitted with a rack.Rinse a double thickness of cheesecloth in cold water and squeeze out excess moisture. Dip in clarified butter and arrange over the turkey.Roast the turkey, basting it frequently with any remaining clarified butter and the pan juices, for 3 to 4 hours, or until a meat thermometer inserted in the thigh joint registers 150 degrees F and the juices run clear.

Ingredients you will need

Clarified Butter

Whole Turkey

Water

Meat