Ingrédients pour Bridget's Brined Turkey
- Whole Turkey
- 1 gallon of water
- Kosher Salt
- Black Peppercorns
- Garlic Powder
- Onion Powder
- Ground Sage
- 1/2 cup (1 stick) unsalted butter, softened
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Comment préparer Bridget's Brined Turkey
- In a clean 5-gallon bucket, combine 1 gallon of water, 1 cup kosher salt, 1/2 cup brown sugar, 1/4 cup black peppercorns, 2 tablespoons dried thyme, 2 bay leaves, and 1 orange, zested and juiced.
- Carefully place the turkey breast-side down into the brine.
- Refrigerate for at least 6 hours, but no more than 24 hours.
- Remove the turkey from the brine and thoroughly pat it dry with paper towels.
- Generously spread 1/2 cup (1 stick) of softened unsalted butter all over the turkey.
- Place the turkey on a rack in a roasting pan.
- Roast at 350°F (175°C) for approximately 4 hours.
- During the last hour, increase the oven temperature to 400°F (200°C).
- Check the internal temperature of the thickest part of the thigh with a meat thermometer. The turkey is done when it reaches 180°F (82°C).
- Remove the turkey from the oven, tent it loosely with foil, and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
Nutrition Information (Approximate per serving)
Sodium
957 g
Sugar
3g
Fat
59g
Carbs
0g
