Brined Turkey

  • 10 lb. Frozen Turkey, Thawed
  • 2 Cups Kosher Salt, or 1 Cup Table Salt
  • 2 T Garlic powder
  • 2 T Onion powder
  • 2 T Dried Ground Oregano
  • 1 T Dried Ground Basil
  • 1 T Dried Ground Marjoram
  • 1 T Dried Ground Thyme
  • 1 Large Onion, Wedged
  • 5 Cloves Garlic, Peeled
  • ¼ Cup Butter, Softened

 

24 hours before you want to begin cooking the turkey, put in a 6-8 gallon pot, or clean bucket, 2 gallons of water, the salt, garlic powder, onion powder, oregano, basil marjoram, and thyme. Stir to dissolve the salt. Add the turkey. Keep the brine and turkey below 40°F for 24 hours, in the refrigerator, or in a larger bucket surrounded by ice.

Before roasting, rinse the turkey well and pat dry. Preheat the oven to 500°F. Rub butter over the entire breast of the bird, and a little on the legs. Stuff the inside of the bird with the onion wedges and garlic cloves. Make a cap to cover the turkey breast by pressing a sheet of heavy duty foil onto the bird, folding and pressing the foil until it covers the entire breast. Set the cap aside for use later. Roast the turkey for 30 minutes at 500°F. Take the bird out. Using hot pads put the cap on the breast. Turn the oven down to 350°F and return the turkey to the oven for 1½ to 2 hours, or until the white meat is at least 170°F and the dark meat is at least 180°F.

 

Allow the turkey to rest for at least 20 minutes before carving. NOTE: Because of brining, the dripping are usually too salty to make gravy.

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