Subj : St. Justin 04
To   : All
From : Dave Drum
Date : Mon May 31 2021 18:23:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Justin Wangler's Roasted Brined Turkey
 Categories: Poultry, Herbs
      Yield: 10 Servings
 
      8 lb Natural turkey; thawed

MMMMM---------------------------BRINE--------------------------------
      1 bn Fresh thyme
      5    Bay leaves
     45    Black peppercorns (abt 1
           - teaspoon)
  1 1/2 c  Kosher salt *
  1 1/2 c  Sugar
      3 qt Hot water
      3 qt Ice
 
  In 10 quart pot combine 1 bunch fresh thyme, 5 bay
  leaves, 45 black peppercorns (about 1 teaspoon), 1-1/2
  cups kosher salt*, 1-1/2 cups sugar, and 3 quarts hot
  water; stir to combine. Add 3 quarts ice; let stand
  until ice melts.
  
  Rinse turkey and pat dry; discard neck and gizzards.
  Prepare brine. Submerge turkey in cold brine (increase
  amount of brine to cover turkey, if necessary). Press
  and weight down turkey with a clean plate or two.
  Refrigerate 8 to 12 hours.
  
  Set oven @ 325ºF/165ºC.
  
  Remove turkey from brine, discard brine and drain turkey
  well. Pat turkey dry with paper towels.
  
  Place turkey, bone side down, on rack in shallow
  roasting pan. Tuck drumsticks under band of skin across
  the tail, or tie drumsticks to tail. Twist wing tips
  under back. Push meat thermometer into center of inside
  thigh muscle.
  
  Roast turkey, uncovered, for 2-3/4 to 3 hours, or until
  a meat thermometer registers 180ºF/82ºC, cutting the
  band of skin or string holding drumsticks halfway
  through roasting. If necessary, tent turkey breast with
  foil during last 30 minutes to prevent overbrowning
  (covering whole turkey will slow down cooking).
  
  Remove turkey from oven. Let stand, covered, for 20
  minutes. Makes 10 to 16 servings.
  
  TURKEY BREAST OPTION: Use a 2-1/2-pound natural turkey
  breast portion with bone and 1/2 recipe of brine.
  Refrigerate 8 to 12 hours. Remove turkey breast from
  brine; discard brine and drain turkey well. Pat turkey
  dry with paper towels. Place turkey, bone side down, on
  a rack in a shallow roasting pan. Roast, uncovered, in a
  325ºF/165ºC oven for 1-1/4 to 1-1/2 hours or until
  juices run clear and turkey is no longer pink. Let stand
  15 minutes before carving. Makes 6 servings.
  
  * Kosher salt has larger crystals than table salt. If
  you use table salt, reduce to 3/4 cup.
  
  RECIPE FROM: https://www.bhg.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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