Thanksgiving Tips – a delicious recipe with turkey, kosher salt. Easy to follow and perfect for any occasion.
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PLAN AHEAD.
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Saturday before - thaw the turkey in the fridge.
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Tuesday night - start the brine solution.
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Wednesday morning - put the turkey in the brine solution.
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WHAT TO BUY.
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Plan on 1 1/2 - 2 lbs of turkey per person.
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It's better to have two smaller turkeys, 14 - 16 lbs, than a larger turkey.
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Use an electronic temperature probe with an alarm.
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(It's worth the investment to get a moist turkey!
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).
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Get a plastic tub that will fit's in the ice-chest to brine the turkey inches.
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THAWING INSTRUCTIONS.
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Leave turkey in original packaging to thaw it.
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If using the ice chest, place the frozen turkey into a tub in the ice chest.
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Place ice around tub.
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(We use water frozen in half gallon milk jugs instead.
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).
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Check ice chest morning and night to make sure cool enough.
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It should stay no higher than 32F degrees.
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If having trouble thawing the bottom of the turkey, add a few inches of water to the tub.
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BRINE THAT BIRD!
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The brine solution must be cold!
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Remove turkey from packaging and remove the neck and the giblets.
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The neck will be in the large cavity and the giblets will be under the skin at the small cavity.
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Wash the turkey gently, so the skin is not torn.
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Remove any remaining pin feathers.
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Submerse the turkey in the brine solution, placing a heavy object over the turkey to keep it from floating.
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(I use a heavy casserole dish.
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).
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Keep in brine for 24 hours.
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HERB RUB.
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Another great way to keep the turkey moist.
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After removing the turkey from the brine, pat it dry.
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Gently loosen the skin on the breast.
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It should come loose from the bottom end of the turkey to the top.
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Spread the herb butter under the skin.
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Do the same on the back of the turkey.
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FILL THE TURKEY.
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Fill with sprigs of fresh rosemary and thyme, plus quartered apples and onions.
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Set the turkey on a platform of carrots, onions and celery too, to give the broth more flavor.
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Gently rub olive oil into skin of turkey.
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COOK THE TURKEY.
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Preheat oven to 325 degrees and insert the probe.
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Cover with aluminum foil loosely, or use a roasting bag with vent holes cut into it.
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Cooking time will depend on size of turkey and whether a roasting bag is used.
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(In my convection oven with a roasting bag, 11 minutes per lb was too long.
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I'm going to try 10 minutes next year).
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Wait 20 minutes after removing the turkey from the oven before slicing it.
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That allows the juices time to set so the turkey will stay moist.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 turkey, 1 lb kosher salt.
Yes, Thanksgiving Tips falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.