•1 12-14 Lb Turkey
•eight quarts Water
•2 cup Coarse salt
•1 cup Honey
•2 bunch fresh thyme
•eight cloves Garlic
•2 tablespoons Black Pepper
•2 tablespoons olive oil
•5 cups bird broth (low sodium)
Line greater-big stockpot with heavy massive plastic bag (approximately 30-gallon ability). Rinse turkey; location in plastic bag. Stir eight quarts water, 2 cups coarse salt and 1 cup honey in big pot till salt and honey dissolve. upload 1 bunch sparkling thyme, peeled garlic cloves and black pepper. Pour brine over turkey. accumulate plastic bag tightly round turkey so that fowl is protected with brine; seal plastic bag. Refrigerate pot with turkey in brine as a minimum 12 hours and up to 18 hours.
function rack in bottom third of oven and preheat to 350F. Drain turkey nicely; discard brine. Pat turkey dry internal and out. Squeeze juice from lemon halves into essential hollow space. add lemon rinds and closing 1 bunch fresh thyme to essential cavity. Tuck wings beneath turkey; tie legs together loosely to maintain shape. location turkey on rack set in large roasting pan. Rub turkey throughout with 2 tablespoons olive oil.
Roast turkey 1 hour. Baste turkey with 1 cup hen broth. hold to roast till turkey is deep brown and thermometer inserted into thickest a part of thigh registers 180F, basting with 1 cup chicken broth every 30 minutes and protecting loosely with foil if turkey is browning too quick, approximately 2 half hours longer. transfer turkey to platter. Tent turkey loosely with foil and let stand half-hour. Pour pan juices into massive glass measuring cup. Spoon off fats; reserve juices.
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