Ingredients and Weight:
- 1 (12-15 pound) whole turkey
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- 1/4 cup black peppercorns
- 16 cups (1 gallon) chicken broth
- 10 sprigs fresh thyme
- 6 sprigs fresh rosemary
- 4 bay leaves
- 2 large onions, peeled and quartered
- 4 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 head of garlic, halved
Preparation Time:
30 minutes
Cooking Time:
12 hours (brining) + 3-4 hours (roasting)
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large stockpot or bucket, dissolve the salt and sugar in the water. Add the peppercorns, chicken broth, thyme, rosemary, bay leaves, onions, carrots, celery, and garlic. Bring to a boil over high heat.
- Remove from heat and let cool to room temperature.
- Place the turkey in the brine, breast-side down. Make sure the turkey is completely submerged.
- Cover and refrigerate for 12-24 hours, but not longer than 48 hours.
- Remove the turkey from the brine and rinse it thoroughly with cold water. Pat it dry with paper towels.
- Preheat oven to 325°F (163°C).
- Roast the turkey for 3-4 hours, or until the internal temperature reaches 165°F (74°C) when inserted into the thickest part of the thigh.
- Let the turkey rest for 30 minutes before carving and serving.
Nutritional Information:
- Calories: 325 per 4-ounce serving
- Fat: 15 grams
- Protein: 45 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Moist and flavorful turkey
- Aromatic herbs and spices
- Rich and savory brine
- Perfect for Thanksgiving dinner
User Comments:
- "This brine recipe is amazing! It made my turkey so tender and juicy."
- "The herbs and spices in the brine give the turkey a delicious and authentic Thanksgiving flavor."
- "I've used this recipe for years and it never disappoints."
- "It's so easy to make and the results are always perfect."
- "This is the best Thanksgiving turkey I've ever had!"
Special Precautions and Tips:
- Make sure the turkey is completely submerged in the brine.
- Do not overcook the turkey, as it will become dry.
- Use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature.
- Let the turkey rest before carving to allow the juices to redistribute.
