Juicy Brined Thanksgiving Turkey

By danand

This recipe was adapted from the original to include Sur La Table brining recommendations the night before to add even more juiciness to the turkey. Brining before roasting or grilling produces moisture-dense meat with juicy flavor and crackling brown skin, bringing out the delicious best in the turkey.

Ingredients

• Brining Recipe:
• 2 Gallons Cold Water
• 1 Bottle of Champaign
• 2 Cups kosher salt
• 1 Cup Sugar
• 3 Bay Leaves (torn into pieces)
• 1 Bunch of Thyme (or 2 tbsp. dried)
• 1 Head of Garlic (peeled)
• 12 Peppercorns
• 8 Whole Allspice Berries (or tbsp. dried allspice)
• 6 Juniper Berries (crushed)
• Roasting Recipe:
• Original recipe makes 1 - 15 pound turkeyChange Servings
• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle champagne

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

Brining the Turkey:
Use oversize brining bags available at Sur La Table.
1. Combine all ingredients into mixing bowl and stir until sugar and salt dissolve.
2. Place turkey in brining bag and cover with brining solution.
3. Remove air from bag as sealing to allow for full coverage of the liquid over the turkey
4. Refrigerate turkey for 12-24 hours.
5. Before cooking, rinse meat twice and pat dry with paper towels
6. Proceed to Cooking instructions

Cooking the Turkey:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours (Recommended times based on size of turkey below) until no longer pink at the bone and the juices run clear.
4. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
5. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

APPROXIMATE COOKING TIMES

UNSTUFFED
4 to 6 lb breast.....1 1/2 to 2 1/4 hrs
6 to 8 lb breast...2 1/4 to 3 1/4 hrs
8 to 12 lbs................2 3/4 to 3 hrs
12 to 14 lbs..............3 to 3 3/4 hrs
14 to 18 lbs........3 3/4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 1/2 hrs
20 to 24 lbs..............4 1/2 to 5 hrs

STUFFED
8 to 12 lbs...............3 to 3 1/2 hrs
12 to 14 lbs..............3 1/2 to 4 hrs
14 to 18 lbs..............4 to 4 1/4 hrs
18 to 20 lbs........4 1/4 to 4 3/4 hrs
20 to 24 lbs........4 3/4 to 5 1/4 hrs