Easy Thanksgiving Turkey Recipe
Brined Turkey
Equipment
- Food Safe Plastic Bucket
- Large Roasting Pan
Ingredients
- 1 Whole Turkey 12-14 pounds
- 8 Tablespoons Herbed Compound Butter
Brine
- 1 Cup Salt
- 1 Cup Sugar Substitute
- 2 Cups Apple Cider Vinegar
- 3 Bay Leaves
- 1 bunch Rosemary
- 1 bunch Sage Leaves
- 2 Tablespoons Pepper
- 2 Tablespoons Oregano
- 8 Cloves Garlic
- 1 Gallon Water
- 5 Pounds Ice
Instructions
- Place frozen wrapped turkey in a food safe bucket. Cover with cold water and leave overnight. Drain and refill the water every 3 to 4 hours during this time.
- Remove wrapped turkey from the bucket and clean the bucket with soapy water.
- Unwrap thawed turkey and remove any parts that may be inside cavity. Save those parts for later if you would like to make gravy or soup.
- In the clean bucket add all the brine ingredients and mix until the salt and sugar substitute are dissolved.
- Add the thawed turkey into the brine mix and cover with additional water and ice.
- Seal the bucket and let it brine for 8 to 10 hours adding more ice every 3 to 4 hours.
- Preheat your oven at 375° F
- Remove turkey from the bucket, rinse with water and discard the brine.
- Pat dry the turkey using paper towels. Make sure it is completely dry.
- With your fingers, separate the skin from the meat without breaking it. You want to create some space to insert the compound butter.
- Using your hands, insert some of the compound butter between the skin and the meat. Delicately massage it to spread it without breaking the skin.
- Use the rest of the butter to spread all over the turkey with your hands.
- Sprinkle a little of sweet paprika on top for color.
- Place in roasting pan and cover loosely with aluminum foil.
- Roast covered for 2 hours.
- After 2 hours, remove aluminum foil and continue to roast for 30 minutes or until your turkey reaches an internal temperature of 170°F.