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Home
> Recipes > Roast Turkey (Brine)
Roast Turkey (Brine)
This is my traditional Thanksgiving and Christmas turkey recipe, the family loves it.
Recipe by:
Kennisha The Gardening Mama
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Recipe Tags:
Canadian
,
Dinners
,
Turkey
,
Christmas
,
Thanksgiving
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Prep Time:
21 Hrs
Cook Time:
4 Hrs
Ready In:
25 Hrs
Serves:
8
Ingredients
Directions
Brine
1 tbsp pimento powder
1 cup sea salt
1 tbsp pimento beans
1 tbsp fresh thyme
1 tsp powder clove
1 medium onion (chopped)
1 tbsp green onion (chopped)
8 cups water
2 tbsp chicken noodle mix powder
3 cups apple juice
Stuffing
8 cups bread cubes
1/4 cup butter
1 clove garlic
1/2 tsp cayenne pepper
1 tsp pimento beans (crushed)
1 cup carrot (diced )
1 medium onion (diced)
1 tbsp fresh thyme
1/2 cup water
Turkey
1/2 cup butter
3-5 kg turkey (giblets removed)
1 tbsp lemon juice
1. Wash the turkey in lemon juice and pat dry
Brine
1. Prepare the brine by adding all the brine ingredients in a pot, except the apple juice
2. Bring to boil over low to medium heat for 15 to 20 minutes or until the salt dissolves
3. Remove the brine mixture from heat and cool to room temperature, place the pot in cold water to speed up cooling
4. Add the apple juice to the brine mixture (mix well)
5. Pour the brine mixture in a plastic container (large enough to hold the turkey), put the turkey (breast side down) in the brine, cover with ice and cling wrap, refrigerate for at least 20 hours
Stuffing
1. Prepare the suffing by adding butter, onion, carrot, fresh thyme, pimento beans, cayenne pepper and garlic and saute for 5 minutes
2. Add bread cubes, stirring for 2 minutes, then add water, stirring another 1 minute and then remove from heat
Turkey
1. Remove the turkey from the brine and pat dry to remove excess brine mixture
2. Add the cool stuffing to the turkey cavity
3. Rub the butter over the turkey and then cover with aluminum foil and bake at 350F for 3 hours
4. Remove the aluminum foil and roast for another 45 minutes until the skin is golden
5. Let the turkey rest for 15 minutes then carve and serve
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