Yield: 1 Servings
|\N \N||*** NON NE *****|
These instructions are for a medium-sized turkey, (16-18 lbs.). Use about 1½ cup salt for med. turkey and enough ice water to cover. Mix some ice water with the salt and stir it up, then add more water and your turkey.
Let the turkey remain covered in the brine overnight. In the morning, preheat oven to 475 F., take your turkey out of the brine and rinse, inside and out really well, then dry well. Put on rack breast side down and put into hot oven. After 20 minutes, turn oven down to 300 F. After 1 ½ hours, turn the turkey breast side up and continue to roast until the breast meat reaches a temperature of 153 F. (I took my 22 lb. turkey out when the thermometer read 155 F.). Let the turkey sit for at least 15 minutes, preferably a little longer. My turkey was soooo good! Not salty at all. Another thing Shirley Corriher suggested was to add about 3 Tb. dark Karo syrup to a half stick of butter to use for basting ( I didn't have the dark Karo syrup, so I used the light. And since my turkey was big, I used a little more than a stick of butter with about 4 Tb. of the syrup.) The turkey was a beautifully browned! The author states that absorbing water while in the brine makes for a juicier bird.
Posted to Bakery-Shoppe Digest V1 #422 by pat hogberg <p_hogberg@...> on Nov 29, 1997