Print this recipe out and cut along the dotted lines. Return to the existing page
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 and cook for about 20-30 minutes or until golden brown as desired. Tent turkey with foil and reduce temperature to 350°F. Roast turkey until thermometer inserted into thickest part of the breast registers 165°F, about 2 ½ to 3 hours more. Transfer turkey to platter; leaving foil in place and 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.