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1 turkey (18 lbs or under)*
2 cups (entire 11oz. jar) The Spice Hunter Turkey Brine
2 gallons water
1 medium red onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
6 Tbsp. unsalted butter, room temperature
Add 2 cups of Turkey Brine to one gallon of boiling water. Cool thoroughly and refrigerate until chilled. Place thawed turkey, brining mix and an additional gallon of water into a large container or bag so that the turkey is completely submerged. Keep refrigerated or on ice for 12-24 hours. Before roasting, rinse with cold water and pat dry. Preheat oven to 450°F. Place turkey on rack in large roasting pan. Place cut vegetables inside turkey cavity. Rub butter over turkey. Place turkey in oven. Reduce temperature to 350°F. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, about 2 ½ hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving.
*Although it is not recommended, if using a turkey that has been injected or enhanced with flavor/salt solutions, do not brine for longer than 12 hours.
Garnish suggestions: roasted onions, roasted red potatoes and/or green beans.