Brined and Baked Turkey

Tis the season for turkey, and if it your first time cooking a turkey this recipe will ensure juicy meat, delicious skin and guaranteed success. Easy, hands off and very quick you will not only impress your guests but probably be asked to always make the turkey for the future seasons.






Shopping List

• 17 lb Whole Thawed Turkey
• 4 quarts of ice
• Enough water to fill the briner
• 4 cups water
• Brine Seasoning
• 3-4 Bay Leaves (dependent upon size)
• 2 Twigs of Thyme (about 2 tbsp)
• 1/2 Cup salt
• 3 tbsp Rosemary
• 1 large onion

Hardware

LARGE SPACE TO FILL WITH WATER exp: sink, tub, bucket, etc

Medium Sized Pot

Measuring Cup, tbsp and tsp

Oven Roaster

Aluminium Foil

Thermometer

Time 8 to 10 hours
Prep 4 to 6 hours
Cook 3 hours
Yield 1 17 lb Turkey
If your turkey is larger than 17 lbs please consult this guide for tips.



Time To Get Cooking!!!
Throughly clean your brining receptacle
Using vinegar and hot water is safer than using soap
In pot add water salt, bay leaves, rosemary and thyme
Boil until salt is completely dissolved
Add about 4 quarts of ice into the brining receptacle
Add the contents from the pot
Add more ice if the ice starts to melt to fast
Fill the briner with water
Take turkey out of packaging and rinse throughly
Make sure to remove any extras that may be inside the turkey
Add the thawed turkey
The turkey should float
If the turkey does not float make sure there is enough water so the turkey is covered in the water
Leave for 4-6 hours
Once time is up, drain the tub fully
Quarter the onion and stuff into the turkey
Will help keep the turkey moist during baking
Preheat the over to 325
Put turkey into the roaster and season with your choice of seasonings
Get two 2 foot strip of aluminum foil
Place side by side, the long sides together
Overlap slightly and fold together to form a seam
Wrap the aluminum foil over the turkey and secure on the roaster
Set turkey into oven and let cook for 3 hours
After the 2 and a half hours remove the foil covering and let cook for the remaining time uncovered

Once time is up, stick thermometer into the thickest part of the turkey
Usually the thickest part is the upper thigh
The thermometer should read over 170, if it does not put back in the oven for another 30 minutes and re-check
After cooking is finishing let rest for at least 20 minutes before craving, do not want any juices running away


Serving
Carve and serve based on personal preference
Should make about 34 6 oz servings

Storing and Reheating
Store in fridge for up to one week or store in freezer for up to 1 month.
Reheat in oven, on stove top or in microwave until throughly warm

Nutritional Facts
Calories 250
Fat 1g
Carbs 0g
Protein 53g
Calorie differences will be based on method of preparation and any additional sauces or oil used in the cooking process

Cost Comparison
Our cost was $13.60, so about $0.80 per pound. So make sure to look for deals and know what weight you will need for your dinner so you do not over buy. At the end the cost per serving ends up being $0.40 if you leave the turkey plain.

Tricks
Use the oils in the bottom of the roasting pan to add to your gravy or stove top stuffing.


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