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Brine Turkey and Gravy

This flavorful and moist brine turkey takes juiciness and flavor to a new heights and will be the star of the Thanksgiving festival!


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Prep Time: couple days | Cook Time: varies | Ready In: varies
Ingredients: Print   Add to cart
US Metric
  • 23lb. Turkey
    defrost in icebox 3-5 days or in cooler 1-2 days

    BRINE:
    Tues. PM –Wed. 6pm (not more than 24 hours)
    10 – 12 hours ideal

    1 c. Nori's salt
    1 ½ c. brown sugar
    Thyme
    Orange zest
    boil to dissolve


Cooking Process:

add to cold water with ice to fill cooler (small cooler or igloo juice jug cooler)
when done brining 10 – 12 hours rinse and pat dry

**let the turkey rest in low part of refrigerator for 12 more hours

Preparing the turkey:

thrust the turkey (tie)
rub with canola oil- not butter (butter under the skin with ½ block butter)
salt and pepper the cavity
stuff the cavity with orange wedges, sealing the cavity with foil

Cooking the turkey:

Using a V roasting rack, place the turkey breast side down
Put 1 ½ cans of chicken broth in the bottom of the pan
Bake 350 for 1 ½ hours
Turn right side over 2 ½ hours @ 275 degrees
Keep basting with butter alternating chicken broth juices from the bottom pan (every 15-20 minutes)
Bake 350 for 1 more hour

Thermometer should read 240 in thigh or 225 in breast
(check your size of turkey reading online for doneness)

Also you may want to adjust cooking time by the size of turkey too..remember this cooking time is for a 23 pound turkey so cut time in half if using a smaller turkey..

GRAVY:
* drain out the juice from the bottom of roasting rack and put in freezer to separate fat from broth
* With the roasting pan on 2 burners on the stove add butter ½ stick and about ½ cup flour
scrap bottom of pan and whisk
add herbs (thyme and rosemary), 2 tbsp. of fat drippings, and chicken broth
salt and pepper to taste
strain

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