The Humble Gourmand

Alison is again stealing somewhat shamelessly from her family’s arsenal. This turkey brine recipe comes from her uncle and yields the most succulent, delightful bird around… Brining is worth the effort; give it a shot this year!

Use an all natural or free range thawed or fresh turkey (NO injected Butterballs).

DAY ONE

• Prepare brine in a large pot:

  1 gallon water
  2 Tbsp dried thyme or 4 Tbsp chopped fresh thyme
  1 Tbsp peppercorns
  4 bay leaves
  2 Tbsp dried sage or 4 Tbsp chopped fresh sage
  4 garlic cloves, chopped in half
  ½ lb. kosher salt
  1 cup Madeira or Marsala wine – use cheap stuff
  ½ cup dry sherry – again, cheap stuff is fine
  1 cup honey
  1 Tbsp crushed juniper berries (if available)
  

Note: Don’t taste the brine – it is disgusting. Don’t worry, the turkey will be delicious!

• Bring brine to rapid boil for 5-10 minutes. Set aside to cool for 30 minutes.

• Remove neck, giblets, etc., from thawed turkey. Tuck legs back under an opening in neck skin.

• Add 1 gallon of ice water to brine (can also use apple cider). Important: make sure brine temperature is 50°F or less before placing turkey in solution. Use thermometer to check.

• Take an extra-extra large Glad bag (the kind used for clothes), place bag in cooler, and place turkey in bag. Pour in the brine and remove 99% of the air in the bag, keeping the bag seal on top and making sure seal is really sealed. Fill cooler with ice and let sit for 24 hours (note: make sure cooler is not located where a dog can get into it).

DAY TWO

• Preheat oven to 450°F. Rinse turkey quickly but thoroughly under faucet.

• Place turkey, breast side up, on rack in roasting pan, drizzle with basting oil or smear butter over skin.

• Cover turkey with loose tent of aluminum foil. Cook 25 minutes at 450°F. Then reduce oven temp to 350°F. Baste turkey periodically with drippings.
  

• Cook until internal temp is 165°F. Test with meat thermometer NOT touching the bone.

• Remove from oven. Let turkey rest at least 20 minutes before carving.

COOKING GUIDELINES
Approximate cooking times for planning only (use the meat thermometer. I prefer to remove the plastic pop-out thermometer.)

8-12 lbs - 3 ¼ hours
12-16 lbs - 4 ¼ hours
16-20 lbs - 5 ½ hours
20-24 lbs - 6 ¾ hours
24-28 lbs - 7 ½ + hours

• Increase cooking time 20 minutes for all turkeys that are “stuffed.”

BOBBY’S GUARANTEE
This will be the most flavorful, moist turkey you’ve ever tasted. Flavor is very subtle. You really won’t taste any of the brine.

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