 |
Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 7 |
|
I was going through the recipes on here and I found two that I liked. So I combined them and figured I’ve give it a try for Thanksgiving this year. The two recipes that I combined are Honey Brined Herb Roasted Turkey Honey Brined Herb Roasted Turkey by Mirj and Brined and Roasted Whole Turkey Brined and Roasted Whole Turkey by Joanie Grow. Ingredients:
1/2 cup salt |
1 cup sugar |
1 gallon cold water |
6 lbs whole turkey |
4 tablespoons butter (2 1/2 softened, 1 1/2 melted) |
1/4 teaspoon pepper |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon parsley flakes |
1/4 teaspoon thyme |
1/4 teaspoon basil |
1/4 teaspoon sage |
1/4 teaspoon paprika |
1 lemon |
1 cup chicken broth |
Directions:
1. Remove giblets and neck from turkey.
2. Rinse turkey with cold water.
3. Combine salt, sugar and water in a large stockpot until completely dissolved.
4. Place turkey in the brine until completely submerged.
5. Cover and refrigerate for 2 to 2 1/2 hours.
6. Pre-heat oven to 350°F.
7. Remove the turkey from the brine and pat dry with paper towel.
8. Mix the softened butter with half of the pepper, onion powder, Garlic powder, parsley flakes, thyme, basil, sage, paprika.
9. Place turkey on rack in roasting pan.
10. Squeeze lemon juice into the main turkey cavity.
11. Put the squeezed lemon halves into the cavity.
12. Rub the seasoned butter under the skin.
13. Brush the skin with the melted butter and rest of seasonings.
14. Pour the 1 cup chicken broth over the pan bottom to prevent drippings from burning.
15. Loosely cover with aluminum foil to prevent over browning, remove foil during last 45 minutes of cooking.
16. Roast turkey, basting with poultry stock every half hour or so.
17. Continue to roast until thermometer registers 180°F in the thigh, or 170°F in the breast.
18. Remove turkey from the oven and allow it to cool before carving.
|
|