Dinner guests are coming over and you want to maximize your bird's flavor and moistness... Brine it! Submerging your turkey in a bath of sea salt, light brown sugar, garlic, orange peel, coriander, rosemary, black pepper and thyme is a sure-fire way to impart amazing flavor and lock in the moisture of your precious Thanksgiving Turkey. This blend guarantees a succulent, well-seasoned, delicious and tender turkey.
This recipe is for turkeys that are 14 - 16 lbs. Make simple adjustments for smaller or larger birds.
Combine the contents of Beyond the Shaker's Brine mix with 1 gallon of water over medium-high heat. Bring the brine to a boil then simmer for 5-10 minutes, stirring occasionally.
Remove the brine from the heat, cool to room termperature and refrigerate.
Combine the refrigerated brine (brine concentrate) with an additional gallon of water in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in the brine.
Make sure the bird is fully immersed, cover and refigerate overnight.
Remove the bird from the brine, rinse inside and out with cold water. Discard the brine.
Cooking time will depend, on the size of the bird, whether or not it's stuffed, and temperature chosen
We like to preheat the oven to 500* and cook for 30 minutes, then lower the heat to 350* and cook another 2-2.5 hours.
The minimum internal temperature should reach 165 °F for safety.
Have a great Thanksgiving!