Brining the Turkey first is the key to a no fail turkey. The brining process insures juicy and flavorful meat. Gone will be the days of dried out turkey.
Ingredients
- BRINE
- 4qt Organic vegetable broth
- 1 cup kosher salt
- 2/3 cup agave nectar
- 2 medium onions, peeled and quartered
- 1 small hand full fresh thyme sprigs
- 2 large sprigs fresh sage
- 1T. whole black peppercorns
- 1 gallon ICE cold water
- 1 14 lb. natural or organic turkey( neck,gizzards removed)
- TURKEY RUB
- 1T.Olive oil
- 1 tsp sea salt
- Few sprigs of thyme and sage for turkey cavity
Instructions
- To Brine:
- Combine first 7 ingredients to large pot, bring to a boil and simmer 15min.
- Let cool to room temp., open brining bag (kitchen trash bag works well) add turkey, cooled brining liquid, and ice water.
- Make sure turkey is submerged in the brine breast side down.
- Make sure turkey stays submerged in the brining liquid so weight down as necessary, refrigerate 12-18 hours.
- Set oven at 450.
- Remove the turkey from the brine and rinse well with cold water.
- Thoroughly dry turkey with a clean dry kitchen towel or paper towels,Discard the brine.
- Rub the turkey all over with olive oil and sea salt, Place additional sprigs of thyme and sage into the cavity of the bird.
- Place in a roasting pan, breast side up, on lowest oven rack.
- Make sure to tie legs together with kitchen string and tuck the wings in.
- Roast the turkey for 30min uncovered, rotating the pan 1/2 way through.
- Remove from oven add 2 cups hot water to the roasting pan and cover with 2 layers aluminum foil.
- Drop oven temperature to 375’.
- Bake until internal temp read 165ʼ, approximately 2.5 hours for a 14 pound turkey.
- remove foil for last 20min of cooking to allow turkey to brown.
- Once done remove from oven and loosely recover with aluminum foil, allow turkey to rest at least 20min before carving.
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