BRINED TURKEY

BRINED TURKEY image

Yield 8 people

Number Of Ingredients 9

2 gallons water
1.5 cups kosher salt
2 cups brown sugar
1 cup honey
2 heads of garlic, cut in half
2 lemons cut in half
1 tablespoon peppercorns
6 bay leaves
Large bundles of fresh, sage, thyme, and rosemary

Steps:

Tips: DO ensure that your brine is cold before the turkey goes in. DO use a fresh turkey, not a kosher of butterball, which are already seasoned. DO pat your turkey dry inside and out before placing in the oven. Roasting is a dry process, you to avoid moisture that will turn to steam DO NOT rinse the brine off your bird. The salt and sugar will help the skin brown. DO NOT cook dressing inside the turkey. Creates unwanted steam, hard to get hot enough to cook. REMEMBER the brined Turkey cooks faster than an unblinded bird. DO NOT start at a high temperature, the sugar in the brine will blacken in less than ten minutes.