Thanksgiving Turkey Brine recipe and baking turkey recipe

The juiciest, moist, melt in your mouth Turkey.

Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water with added spices and sometimes orange slices or other things, the meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking!

The salt in the brine allows the muscles to absorb the brine, but release less of it when cooked. The idea is that the brine helps make a turkey super juicy and extra flavorful...

Brine

1-gallon chicken broth

1 cup salt

1 tablespoon crushed dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

1 orange cut in 4

In a large pot, add all of the ingredients above and bring to a boil, stir until salt dissolves, remove from heat, and cool to room temperature.

Wash your turkey. Make sure you have removed the pouch from the cavity, (that space between the legs, that's the cavity), now don't forget where the head used to be, flip the skin up and pull out the turkey neck, flip skin back in place.

Place the turkey, breast down, into the pot make sure that the cavity gets filled.

Pour cool broth mixture slowly into a pot, bucket, or container, place the container in the refrigerator overnight, I add ice to the broth water.

Make sure the turkey is completely covered with this broth if you don't have enough add chicken stock or water.

Brine for at least 8-10 hours, the longer you leave it the better, recommend 24 hours.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch it carefully.

Don't forget to baste your turkey while it baked every 30 minutes.

Cover legs with foil if Browning to fast.

Turkey recipe

Preheat oven to 350°

1 turkey, already brined and patted dry

3 tbsp. Ground thyme or freshly chopped

2 sticks of butter softened

3 tsp. ground black pepper

3 tbsp. Ground or freshly chopped sage

1 tbsp. Knorr pollo (🐔 chicken bouillon)

turkey, already brined, and patted dry, setting it aside.

Now in a small bowl, mix all the spices and the butter until well combined, set aside.

You can use gloves or not but take off any jewelry.

Loosen the skin over the turkey breast, and gently running your fingers across taring the thin lining be careful not to tare the skin.

(Make sure to dry with paper towels before rubbing the outside of the skin or the butter won't stick.)

Now spread the spiced butter under the skin gently rub the turkey with the butter under the skin add all over the outside of the skin. You can add some bay leaf under the skin if you like.

Place the turkey, breast side up in your roaster or the center of a roasting pan placed in a preheated oven.

Roast the turkey uncovered for about 60 minutes, (basting in between)

Make a tent foil to cover over the turkey if it's browning to fast, also make some for the legs they tend to brown first.

Roast the turkey for an additional 2 hours, basting it with the pan drippings every 30 minutes. The turkey is done when a digital thermometer inserted in the thigh pops out.

Let it sit and rest for 10 to 15 minutes before carving.

Remove the turkey from the roaster or oven be careful not to burn yourself.

Save drippings for making a gravy

Enjoy

A little taste of South Texas Comfort Food from yours truly

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