Chyrel's Recipes From Friends

 Brined Turkey with Kosher Salt

1 15-Pound WHOLE TURKEY (not pre-basted), fresh
2 Cups ** kosher salt
2 Gallons ** cold water
1/3 Cup unsalted butter, melted

Remove neck and giblets from cavity of turkey, but leave “leg locks” on.
In a very large, clean container (non-corrosive pan or stockpot such as stainless steel, glass or a food-grade plastic container) mix kosher salt and water together with a long-handled spoon until salt dissolves.
Totally submerge turkey in solution and store, covered, in refrigerator overnight or for a maximum of 10-12 hours
Remove turkey from brine. Discard brine. Pat skin and both interior cavities dry with clean paper towels.
Place turkey on a rack, breast side up, in a shallow roasting pan. Brush turkey with melted butter.
Roast turkey, in a preheated 325 degree F oven, for about 4 hours. During this time, baste with melted butter. Roast until internal temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh.

NOTE: A brined turkey cooks slightly faster than an un-brined turkey, so check the internal temperature frequently after roasting 3-1/2 hours.
Remove turkey from the oven and allow to stand for 20 minutes before carving.

**NOTE: The ratio of water to salt is appropriate for a 15-pound turkey. If a larger or smaller turkey is brined, please calculate accordingly.

Yield: 22

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