Turkey Wet Brine and Turkey Cooking Recipe

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Ingredients

1 Turkey

1 Stick Butter

TB Baking Powder

Salt and Pepper

Brine

1 cup kosher salt

1/2 light brown sugar

1 gallon vegetable stock

1.5 teaspoons allspice berries

1.5 teaspoons candied ginger

1 gallon heavily iced water

Aromatics

1 red apple

1/2 onion

1 cinnamon stick

4 sprigs rosemary

1 sprig of Sage

Cooking Utensils

Roasting Rack

Pizza Stone

Brush

Pastel and Mortar or electric coffee / spice grinder

Cotton Twine

Scissors

Chef Knife / Electric Knife


Directions

Defrost Turkey

  1. TThe USDA recommends thawing a turkey in the refrigerator because it's the safest method. It takes about one day to thaw every 4–5 lbs of turkey: 
    • 4–12 lbs: 1–3 days 
    • 12–16 lbs: 3–4 days 
    • 16–20 lbs: 4–5 days 
    • 20–24 lbs: 5–6 days 
  2. Make the Brine
  3. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. 
  4. The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket, turkey brining bag in a cooler, or a 5 gallon Gatorade drink bucket. 
  5. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  6. Prep and Cook the Turkey
  7. Preheat the oven to 500 degrees F with pizza stone and Turkey tray. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. 
  8. Place the bird on a roasting pan and rack and pat dry with paper towels. Let sit for 1 hour to bring up to room temperature.
  1. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  2. Take one stick of butter melt in microwave, add 2 tablespoons of baking powder, 1 tsp of salt, and pepper. Mix

Brush the skin of turkey covering all the skin with butter mixture

Take aluminum foil and cover just the breast section

Place bird in roasting tray (pulled from oven)

turn down oven to 425 and cook for 45 mins

then remove aluminum foil, turn down oven to 325, and then cook until breast reaches 165 and 175 for inner thigh dark meat.

Cut Parson Nose and wings to use in Gravy with giblets

Let Turkey sit for 1 hr covered in aluminium foil, turkey can sit for 2 hrs as needed covered to make sides. 

Slice and Serve with sides and gravy recipe


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