brined thanksgiving turkey |
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Citrus-ey brine makes a happy turkey
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We started hosting Thanksgiving more more than 15 years ago when my cousin's oven "broke" 2 weeks before Thanksgiving, and it's been at our house ever since! I love Thanksgiving, and we always have a house-full of family, friends, friends' parents, and my nephews college-aged friends.
In a word, ohana. Brining a turkey makes it moist and gives it flavor. We started out using frozen turkeys, but have found that fresh works better. We have also tried pre-brined fresh turkey, but this ended up being really salty and a little mushy, probably because the turkey sits in brine for too long. |
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Brine
1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary |
Turkey
1 lemon, halved or quartered (whatever fits!) 2-3 carrots, cut in half or thirds 1 onion, quartered A few stalks of celery, cut in half or thirds Poultry seasoning Hawaiian salt and pepper, to taste Butter |
Making brine
Mix salt and sugar in 2 gallons of cold water in a non-reactive container. We actually use a heavy-duty garbage bag and then put it in the roasting pan.Take the guts out of the turkey and put into the brine. Add the oranges, lemons, thyme, and rosemary, and close *very* tightly. Note: if you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Brine overnight.
Roasting the turkey
Take turkey out of brine and pat dry. Rub butter over the turkey and put some under the skin as well. Add salt, pepper and poultry seasoning to taste. Stuff the turkey with the lemon, carrots, onion and celery. Bake at 325, for 15 minutes per pound if the turkey is less than 15 pounds; 12 minutes per pound if it is heavier. Our turkey usually cooks for about 4-5 hours. Start off with breast side down, and then flip it about halfway through.
Mix salt and sugar in 2 gallons of cold water in a non-reactive container. We actually use a heavy-duty garbage bag and then put it in the roasting pan.Take the guts out of the turkey and put into the brine. Add the oranges, lemons, thyme, and rosemary, and close *very* tightly. Note: if you have a big turkey and need more brine, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Brine overnight.
Roasting the turkey
Take turkey out of brine and pat dry. Rub butter over the turkey and put some under the skin as well. Add salt, pepper and poultry seasoning to taste. Stuff the turkey with the lemon, carrots, onion and celery. Bake at 325, for 15 minutes per pound if the turkey is less than 15 pounds; 12 minutes per pound if it is heavier. Our turkey usually cooks for about 4-5 hours. Start off with breast side down, and then flip it about halfway through.
