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Showing posts with label ••••BRINED WHOLE TURKEY••••. Show all posts
Showing posts with label ••••BRINED WHOLE TURKEY••••. Show all posts

Saturday, November 19, 2016

••••BRINED WHOLE TURKEY๐Ÿฆƒ!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)


****BRINED WHOLE TURKEY!!
  • Prep Time
    15 MIN
  • Total Time
    12 HR 30 MIN 

  • 14 SERVINGSIngredients 

    2
    gallons cold water 
    2
    cups kosher salt or 1 cup table salt
    1
    whole turkey, not prebasted (12 to 14 pounds), thawed if frozen 
    1
    medium onion, cut into fourths 
    1
    medium carrot, coarsely chopped 
    1
    medium celery stalk, coarsely chopped
    1
    teaspoon dried thyme leaves
    3
    tablespoons unsalted butter, melted

    Directions 

    • 1 Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
    • 2 Heat oven to 325°F. 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.
    • 3 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.
    • 4 Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. 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.)
    • 5 Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
    • 6 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. Let stand about 15 minutes for easiest carving.