Ingrédients pour Never Fail Basic Brining Recipe
- Whole Turkey
- Kosher Salt
- Granulated Sugar
- Cold Water
- Carrots
- Onions
- Celery Ribs
- Fresh Thyme Sprigs
- Unsalted Butter
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Comment préparer Never Fail Basic Brining Recipe
- **Brine the Turkey:** In a large stockpot or food-grade bucket, dissolve 1 cup kosher salt and ¾ cup granulated sugar in 1 gallon of cold water.
- **Prepare the Turkey:** Remove neck and giblets from the turkey. Rinse the turkey thoroughly under cool running water.
- **Brining:** Submerge the turkey completely in the brine solution. Refrigerate for 4-6 hours.
- **Rinse and Dry:** Remove turkey from brine and discard the solution. Rinse the turkey inside and out under cool running water for several minutes to remove all traces of salt. Pat the turkey completely dry, inside and out, with paper towels.
- **Air Dry:** Place the turkey on a rack set over a rimmed baking sheet. Refrigerate uncovered for at least 8 hours, or preferably overnight, to allow the skin to dry.
- **Prepare for Roasting:** Preheat oven to 400°F (200°C). Roughly chop 1 large onion, 2 carrots, and 2 celery stalks.
- **Stuff and Truss:** Toss ⅓ of the chopped vegetables and 1 tablespoon fresh thyme sprigs into the turkey cavity. Scatter the remaining vegetables and 1 cup water in the bottom of the roasting pan.
- **Roast Breast-Side Down:** Place turkey breast-side down on a rack in the roasting pan. Brush the breast with 2 tablespoons melted unsalted butter. Brush the underside of the bird with the remaining melted butter. Roast for 45 minutes.
- **Flip and Baste:** Using paper towels, carefully flip the turkey to leg/thigh side up. Baste with pan juices and roast for 15 minutes.
- **Flip Again and Baste:** Turn the turkey to the other side, baste, and roast another 15 minutes.
- **Final Roast:** Turn the turkey breast-side up, baste, and roast until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C) and the thigh registers 170-175°F (77-79°C).
- **Rest and Carve:** Remove the turkey from the oven and let it rest, covered loosely with foil, for at least 15 minutes before carving. Use the pan juices to make gravy.
- **Make Gravy (Optional):** Use the pan drippings and turkey giblets (if saved) to make your favorite gravy recipe.
Nutrition Information (Approximate per serving)
Sodium
955 g
Sugar
86g
Fat
56g
Carbs
7g
