Thanksgiving Turkey Bourbon Brine - New York News

Thanksgiving Turkey Bourbon Brine

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RECIPE NAME:  THANKSGIVING TURKEY BOURBON BRINE

 

YIELD: 3 GALLONS (FOR 1 TURKEY)

 

 




H2O

1  GALLON

PLACE ALL INGREDIENTS INTO A STOCK POT. BRING THE BRINE TO A SIMMER AND REMOVEN IT FROM THE HEAT AND CHILL  WITH THE ICE. ONCE THE BRINE IS COLD, PLACE THE TURKEY IN THE BRINE AND MARINATE IT FOR 12 TO 24 HOURS. TAKE THE TURKEY OUT OF THE BRINE AND DRY IT OFF. RUB WHOLE BUTTER ALL OVER THE TURKEY, SEASON WITH SALT AND PEPPER AND ROAST AT 325 DEGREES. THE TURKEY WILL NEED TO COOK APPROXIMATELY 15 MINUTES PER POUND. CHECK THE TEMP WITH A THERMOMETER IN THE DEEPEST SECTION OF THE BREAST. THE FINAL INTERNAL TEMP SHOULD BE 160 TO 165 DEGREES. LET THE TURKEY REST FOR AT LEAST 20 MINUTES BEFORE CARVING TO RETAIN MOISTNESS.  

SALT

1 CUP

BOURBON

1BOTTLE (750 ML)

BROWN SUGAR

1 ½ CUPS

CARROTS, CUT

3 EACH

CELERY, CUT

1 BUNCH

ONIONS, CUT

2 EACH

GARLIC, SMASHED

12 CLOVES

BAY LEAVES

6 EACH

FRESH THYME

1 BUNCH

FRESH SAGE

2 BUNCHES

BLACK PEPPERCORNS

1TBSP

JUNIPER BERRIES

¼ CUP 

CINNAMON STICKS

2 EACH

ICE

2 GALLONS

RAW TURKEY, THAWED OUT

1 EACH

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