Bridget's Brined Turkey

Bridget Elaine's Note:

This recipe is just the secret for a great turkey. I came up with it after watching Alton Brown brine a turkey.

• Total Time: 11 hrs
• Prep Time: 6 hrs
• Cook Time: 5 hrs

Ingredients:

Serves: 10

Yield: 1.0 bird

• 1 (14 -16 lb) whole turkey (Not self basting or kosher as these are salty already)
• 2 gallons water (1-1/2 Gallons water and 4 lbs. of ice)
• 2 cups kosher salt
• 2 tablespoons black peppercorns
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon ground sage
• 2 tablespoons butter

Directions:

1. Combine water and seasonings in a CLEAN 5 gallon bucket.
2. Place Turkey in bucket breast side down (if turkey is not totally covered add more water, if it floats weigh it down).
3. Place in a cool place for a minimum of 6 hour but no longer than 24.
4. Remove from the brine and pat dry.
5. Spread butter all over the bird.
6. Place on a rack in a roasting pan.
7. Roast 350°F for 5 hours or so.
8. During the last half hour crank the heat to 450°F.
9. The turkey is done when the thigh meat reads 180°F on a probe thermometer.
10. Remove from the oven and cover with foil and let rest for 20 minutes before carving.

Reviews

[Super-Wife]

This was, hands down, the best turkey I've ever eaten. I combined your brining process with Oven Roasted Turkey With Sage Butter - Tyler Florence and it turned out to be the juiciest, most flavorful turkey we have ever eaten. No one could believe how good it was- everyone went back for seconds. Oh and I saved the peppercorns and threw them in the cavity before cooking. I only brined mine for 6 hours and combined my brining time with the time it took to thaw. Again, I could not believe how well this turned out!