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This recipe is for a 16-18 pound turkey.
Roughly 2 days are required to prepare the bird. The first day is for preparations and for brining, and the second day is for cooking the turkey."

8.5-14 pound Turkey
2 Tbs. (1/2 stick) unsalted butter to coat skin of turkey
1/2 gallon of water
2 cups kosher salt
1/2 cup firmly packed light brown sugar
2 Tbs. peppercorns
2 gallons of ice water (50% ice)

In 1/2 gallon of water, combine the salt and brown sugar for the brine and bring to a boil           for about 3 minutes. Remove from heat and add to 5 gallon bucket.
Add the remaining ice water.
Remove neck and giblets from turkey and put in 5 gallon bucket. If brine won't cover turkey      add a little more water.
Put bucket in a cold area for 6 to 24 hours.

Roasting directions
"The tricky thing about cooking poultry is that the dark meat needs to be about 15 degrees hotter than the white meat. White meat is safe to eat at 165°F, which is the temperature at which salmonella instantly dies. (Though 12 minutes at 140°F will kill it as well, so odds are fairly good that, for a roast, you'll kill it all on the way to 165°F) The problem is that dark meat isn't very good at 165°F. Further complicating this is that if the breast meat gets to the 180°F that the dark meat wants to be cooked to, it's going to be dry, flavorless, and generally unpleasant."

"The white meat parts of the turkey are the breasts and wings. The dark meat are the thighs and drumsticks. Now, the wings and drumsticks are going to cook a bit faster than the bits of meat that are better attached to the bird. That said, you want the drumsticks cooked more, so don't worry so much about them. The wings, however, are probably worth attaching more firmly to the bird. You can do this by imagining you were twisting someone's arm behind their back. Do this with both wings. Once you figure out the right twist, you'll find that the tips of the wings will stay firmly in place near the center of the back of the turkey (near its backbone)."


Alternate Recipe
America's Test Kitchen also had a similar recipe on their show called
"The Perfect Roast Turkey".

4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece                  removed and reserved to make gravy
3 medium onions, chopped coarse
1 1/2 medium carrots, chopped coarse
1 1/2 celery stalks, chopped coarse
6 thyme sprigs
3 tablespoons unsalted butter, melted


Turkey & Spices go great together!
Turkey Recipes /Herbs /Spices / Seasoning /Common Herbs & Spices /Indian Spices / Spice Rubs / Herb of the year / What is a Bouquet Garni? /Cayenne Pepper /Healing Meals /

This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article roastedbrineturkey/ and other related pages. Top Photo Source: Author TheKohser
Common Meals
BreakfastSecond Breakfast
BrunchLunchDinner  • Supper
Tea (meal) • Afternoon TeaHigh Tea
Holidays To Remember!
National Turkey Lovers Month: June
National Herb Week: May
National Salad Month: May
National Nutrition Month: March
World Vegetarian Day : October
Roasted Turkey Ready to eat!
"A Thanksgiving turkey that had been soaked for 10 hours in a brine of water, salt, brown sugar, cut and squeezed lemons and oranges, and chopped onion. Roasted in the oven in a roasting pan, for nearly 4 hours."
Brine- Photo Source: Author TheKohser
Turkey Related Pages!
Turkey Food Facts / Turkey Recipes
Turkey Paper Frills / Turkey Carving Tips
The Thanksgiving Turkey
Turkey Accompaniments
Traditional Thanksgiving Food
Food Holidays
  Roasted Brined Turkey Recipe!
"Your Holiday Directory"