Turkey Brine

By á-2605

Ingredients

• 21-1/2 cups vegetable broth
• 3/4 to 1 cup Kosher salt
• 1 Tbsp and 1 tsp crushed dried rosemary
• 1 Tbsp and 1 tsp dried sage
• 1 Tbsp and 1 tsp dried thyme
• 1 Tbsp and 1 tsp dried savory
• 21-1/2 cups ice water

Preparation

Step 1

In a large stock pot, combine the vegetable broth, kosher salt, rosemary, sage, thyme and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the buckey in the refrigerator overnight.

Remove the turkey carefully drainign off the excess brine, rinse inside and out and pat dry. Discard the excess brine.

Stuff bird with a sprig of Rosemary, sprig of thyme, lemons, onions, and a couple orange slices.

Roast the turkey on the lowest oven rack at 500 degrees for 30 minutes, breast down. Insert a probe thermometer into the thickest part of the breast and reduce oven temp. to 325 (3 hours for a 20 lb turkey). Cook until thermometer reads 161 degrees. Let turkey rest, loosely covered with foilfor 15 minutes before carving.