This TURKEY RECIPE BRINE BACON BUTTER ROASTED TURKEY is my go to recipe for Thanksgiving turkey. I brined the turkey in the fridge 2 days before roasting it. This process will yield a moist and soft bird for Thanksgiving.
For more Holiday meals:
TURKEY RECIPE BRINE
Would you believe me that I haven’t have turkey until I came here in the US 20 years ago? So the first time I did it was a disaster. I did not know that the blue pointy “thing” attached in the meat is a thermometer and it’s there for a reason; so I removed it from the meat. I did not know how many hours to bake it, so I went for 2 hours and the bird came out raw. BUT THAT was the past, and now at present, I even cook turkey even if it’s not Thanksgiving. And this TURKEY RECIPE BRINE is my go to achieve a very moist turkey. It’s very simple. You only need water, kosher salt and pepper.
You need a big bucket though, one that fits in your fridge.
HOW MANY DAYS SHOULD I BRINE MY TURKEY?
- You can brine IN THE FRIDGE your turkey for two days.
CAN I BRINE A FROZEN TURKEY?
- Yes, you can brine a frozen turkey and it will be ready and thawed before you bake them. Completely drain the turkey and pat dry with paper towel before baking.
- Make sure to remove giblet pack before baking.
SHOULD I WASH BRINE TURKEY BEFORE BAKING?
- Don’t wash the turkey after brining them to keep the salty granules of the salt.
HOW TO MAKE THE TURKEY RECIPE BRINE
- In a huge bucket that fits in your fridge, pour in water, salt and pepper. Taste test it if it is salty enough. I start with ½ cup of Kosher salt with water covering the turkey.
- Let the turkey submerge in the brine for 2 days in the fridge.
- On the day of Thanksgiving, drain turkey from excess water.
- And prepare the turkey for baking.
HOW TO MAKE BACON BUTTER ROASTED TURKEY:
- Pre heat oven at 375 F
- Make sure you remove giblets from the turkey.
- Pat dry turkey with paper towel.
- Place bacon, butter, garlic, sage, thyme, salt and pepper in the processor until thick paste forms.
- Rub bacon mixture inside the skin and outside of turkey.
- Stuff turkey with onion sage and thyme.
- Tuck wings under and tie legs with kitchen twine.
- Cover with foil and bake for 3 hours
- Reduce oven to 325 F and cook until thermometer temperature register at 165 F
- Let sit for 30 minutes before carving. Slice the bacon into small pieces.
TURKEY RECIPE BRINE INGREDIENTS:
- 1 gallon or more water. Just enough water to cover the turkey.
- 1/2 cup Kosher salt
- 1 tablespoon ground pepper.
BACON BUTTER ROASTED TURKEY INGREDIENTS:
- 1o lb whole turkey
- 12 slices bacon
- 1/2 cup unsalted butter, room temperature
- 3 cloves garlic
- 2 tablespoons fresh sage
- 1 tablespoons fresh thyme
1 teaspoon kosher salt
1 1/2 teaspoon black pepper
TURKEY STUFFING:
1 yellow onion, quartered
10 sprigs thyme
4 sprigs fresh sage
GARNISH:
orange, grapes etc.
TURKEY RECIPE BRINE BACON BUTTER ROASTED TURKEY
Ingredients
TURKEY RECIPE BRINE:
- 1 gallon or more water (enough water to cover the turkey)
- 1/2 cup Kosher salt
- 1 tablespoon ground pepper
BACON BUTTER ROASTED TURKEY:
- 1 o lb whole turkey
- 12 slices bacon
- 1/2 cup unsalted butter room temperature
- 3 cloves garlic
- 2 tablespoons fresh sage
- 1 tablespoons fresh thyme
- 1 teaspoon kosher salt
- 1 1/2 teaspoon black pepper
TURKEY STUFFING:
- 1 yellow onion quartered
- 10 sprigs thyme
- 4 sprigs fresh sage
GARNISH:
- orange grapes etc.
Instructions
- Pre heat oven at 375 F
- Make sure you remove giblets from the turkey.
- Pat dry turkey with paper towel.
- Place bacon, butter, garlic, sage, thyme, salt and pepper until thick paste forms.
- Rub bacon mixture until inside the skin and outside of turkey.
- Stuff turkey with onion sage and thyme.
- Tuck wings under and tielegs with kitchen twine.
- Cover with foil and bake for 3 hours
- Reduce oven to 325 F and cook until thermometer temperature register at 165 F
- Let sit for 30 minutes before carving. Slice the bacon into small pieces.
HOW TO MAKE THE TURKEY RECIPE BRINE
- In a huge bucket that fits in your fridge, pour in water, salt and pepper. Taste test it if it is salty enough. I start with ½ cup of Kosher salt with water covering the turkey.
- Let the turkey submerge in the brine for 2 days in the fridge.
- On the day of Thanksgiving, drain turkey from excess water.
- And prepare the turkey for baking
Notes
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