Thanksgiving turkey Recipe
Yes, that's right, I can cook a turkey!! This is Martha's recipe, I thought I would share in case anyone else is doing Thanksgiving at their house. I have used it for 8 years in a row and people truly love it. Brining it makes it almost impossible to get a dry turkey, so it makes it a lot easier on you. You need one of those humongous canning pots for this.
Ingredients
- 1 whole turkey 18-20lbs
- 3 cups coarse salt
- 5 cups sugar
- 2 medium onions, chopped
- 2 dry bay leaves
- 3 sprigs parsley
- 2 medium leeks, white/pale green parts only, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tsp black peppercorns
- 3 sprigs thyme
- 1/2 cup butter (1 stick)
Directions
- Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved.
- Add turkey, breast first, to the brine. Cover and refrigerate for 24 hours.
- Pat dry and let stand 2 hours.
- Preheat over to 425 with rack in lowest position. Melt butter Fold a very large cheesecloth into quarters so that it covers the breast and halfway down sides of turkey. Immerse cloth in butter and let soak.
- Place turkey, breast up on a rock set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 tsp each salt and pepper inside. Fold neck flaps under. Rub turkey all over with softened butter and season with salt and pepper.
- Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 mins. Brush cheesecloth and exposed turkey with butter. Reduce temp to 350. Roast, brushing every 30 mins, for 2 1/2 hours more. Cover with foil if needed.
- Discard cheesecloth, rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and temp in thigh is 180.
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