Holiday turkey brine –Are you ready to make the juiciest, most mouthwatering turkey ever? Let’s dive into the world of brined holiday turkey, where the only thing better than the turkey itself is the nap you’ll take afterward. Get those aprons on, folks, it’s time to get a little messy in the kitchen!
Brined Holiday Turkey
First up, we have an amazing image of our star player for the feast:
Now that we’ve set the stage, let’s talk turkey! Here’s what you’ll need to get this party started:
Ingredients:
- 1 (12-14 pound) turkey, thawed
- 1 cup kosher salt
- 3/4 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon candied ginger, sliced
- 4-5 quarts water
- 2 lemons, quartered
- Fresh herbs (rosemary, thyme, and sage work great!)
Now that we have our ingredients assembled, it’s time for the instructions. Buckle up, because it may get saucy!
Instructions:
- In a large pot, combine the water, salt, brown sugar, peppercorns, allspice berries, and candied ginger. Bring it to a gentle boil and stir until the salt and sugar are fully dissolved.
- Remove the brine from heat and let it cool to room temperature. Add in your quartered lemons and those fresh herbs we collected.
- Once the brine is nice and chill, it’s time to introduce your turkey! Place the turkey in a brining bag or a large container. Pour the brine over the turkey, ensuring it’s fully submerged. If it’s not, you may want to think about getting a bigger container!
- Seal it up and refrigerate for at least 12 to 24 hours. This is the secret to a flavor explosion that will have your guests singing your praises and asking for the secret to your awesomeness!
- When it’s time to cook, preheat your oven to 325°F (163°C). Take a moment to pat the turkey dry and rub a little olive oil all over it. Feel free to throw on some extra herbs or spices for good measure!
- Roast the turkey for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to avoid any guesswork here—you want this bird to be perfectly cooked!
- Once it’s all golden and delicious, let it rest for about 20-30 minutes before carving. This helps keep those tasty juices right where they belong.
Congratulations! You’ve successfully created a brined holiday turkey that will leave everyone at the dinner table in awe. If they ask for seconds, just smile and say you accept compliments in the form of turkey songs. Enjoy your feast!