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1
Mix in a plastic container or stockpot until dissolved.
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2
Salinity differs!
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3
Determine the amount of brine needed to cover a 12-14 pound whole turkey.
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4
Tips: Start brining method the day before you plan to cook the turkey.
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Use a fresh or completely thawed turkey.
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6
Wash the bird inside and out and remove the giblet bag and neck.
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(Save for Giblet Gravy) In a large stockpot, plastic tub or cooler mix up brine and stir until the salt and sugar are completely dissolved.
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8
Place the turkey in the brine solution, breast down.
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9
Cover and chill for 6 to 8 hours.
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10
If you brine overnight reduce the salt and sugar by half so the turkey does not retain too much salt.
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11
Remove the turkey from brine, rinse inside and out under cold running water.
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12
Pat dry with paper towels.
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13
Preheat oven to 350 degrees.
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14
Place turkey on shallow roasting pan.
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15
Tie legs together and tuck wings underneath the bird.
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Coat the skin with butter or olive oil.
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Cover the breast loosely with aluminum foil.
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18
Add 1 cup water to bottom of pan.
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Cooking time will vary depending on the size of the turkey.
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20
Check the wrapper to see how much the turkey weighs and determine the approximately.
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21
cooking time Roast the turkey until temperature in the thickest part of the thigh reaches 180 degrees or thigh juices run clear when pierced with a fork.
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22
During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices to encourage browning.
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23
When the turkey is done, (180 F), allow it to set 20 minutes before carving to allow juices to saturate the meat evenly.
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Cooking time: A 12-pound turkey will take about 3 hours and 15 minutes to roast.
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25
Add 15 minutes for each additional pound.
