Turkey Recipe - Roast Turkey "Brine"

What is a brine?

A brine is simply a salt water solution with flavor additives that allows moisture to pass through the meat of a bird. This process of "brining" has positive effects while preparing poultry.

• Adds moisture to chicken, turkey, and other poultry.
   
• Allows the introduction of flavors which are delivered through the brine.
   
• Provides a "cushion" for the breast meat, a slightly overcooked turkey will still be juicy and moist.
   
• Expedites cooking time, since water is a better conductor of heat than meat cooking time is reduces by 20 to 30 minutes in an average size turkey.

Basic brine recipe for turkey

1 (14-16 pound) frozen young turkey

For The Brine:

1 cup salt
2 tablespoon molasses
1/4 cup brown sugar (light)
1 gallon vegetable stock or water
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 teaspoon minced fresh ginger
1 gallon iced water

Combine first seven ingredients in a large stock pot and bring to a boil, this is done to bring the flavors together. Once the mixture has come to a boil remove it from the heat and let cool. Once the mixture has cooled to room temperature refrigerate.

This next step can be done either the night before cooking or early the day of cooking.

Combine the brine mixture with the reserved gallon of iced water in a clean 5 gallon bucket and place the turkey (breast side down) in the brine. Refrigerate the turkey for 6 hours, a cool place such as a basement or a clean outdoor location will also work as long as the temperature is below 40 degrees.

For Seasoning:
2 teaspoons salt (kosher)
2 teaspoons fresh ground black pepper
2 tablespoons fresh or dry whole thyme leafs
1 tablespoon minced fresh garlic

Remove the turkey from the brine and pat dry. Season lightly with salt and pepper, and aromatic herbs such as thyme and fresh minced garlic. Cover the outside of the turkey as well as the inside cavity with the salt, pepper and thyme. Place the bird breast side up on a roasting rack in a preheated oven (400 degrees) for 20 to 30 minutes. Remove the turkey from the oven and reduce the cooking temperature to 325 degrees and cover the breast with tin foil, this will protect the breast meat from direct heat. Return the turkey to the oven and cook until the internal temperature reaches 165 degrees (approximately 2 to 2 1/2 hours depending on size of the turkey).