Thanksgiving Turkey Brine
Recipe Courtesy of Sally Stevens
Combine all in a large pot. Stir until salt and sugar are dissolved. Bring to a boil and turn off heat and cover.
Allow to cool completely then pour into large brining bag or pot and add fresh turkey. Refrigerate 16-24 hours.
When ready to cook rinse turkey to remove excess salt in cold water. Pat turkey dry.
Preheat oven to 325 degrees.
Pat the turkey dry again and then season with salt and pepper.
Fill the turkey with aromatics like onions, carrots, apples, orange peels and fresh herbs.
Place turkey breast side up in a roasting pan and brush with melted butter.
Tent with foil and roast for 2 hours for 10-12 lb. turkey, (add an extra 15 min per lb. for larger birds).
Remove foil baste with more butter and raise temperature to 425 degrees.
Roast for another 45 min to an hour or until thigh registers 165.
Let rest while you make the gravy.
*A Delicious Hint:
Make sure to grab some Fresh Chesapeake Bay Oysters for the dressing from Triad Meat Company!
Pints $19.99 (Select or Standard)
Shell Oysters $1.25 ea or $75.00 for bushel