Although my photography doesn't do justice, this turkey was so juicy and delicious! We brined it for 3 days before roasting. I need to work on my carving technique, but I think I have the recipe down.
Hope your Thanksgiving was filled with family, love, great food! I'm not sure what I love most-time with my family or all of the delightful dishes! I am lucky to have married into such a wonderful family who also are great cooks! Our get-togethers are always filled with yummy treats and lots of laughs. Now that Thanksgiving is over, we are enjoying such dishes as Turkey Green Chile, Turkey Enchiladas, and of course, Turkey Sandwiches. I will be sharing some of these dishes in the next week.
8 quarts water
1/2 cup salt (Real, Celtic Sea, or Kosher salt is preferred)
1/3 cup honey
1 large or 2 small onions, diced
2-3 ribs of celery (leaves included), sliced
2 carrots (10-12 baby carrots), sliced
6 bay leaves
several sprigs fresh rosemary
15-20 fresh sage leaves
a turkey (mine was about 14 pounds)
2 large oven bags
- Mix all ingredients in one of the large oven bags that has been placed in your largest pot, bowl or deepest roasting pan
- Be sure to mix until the salt and honey have dissolved into the water
- Place your bird into the bag of brine, close the bag tightly enough to squeeze out the air and completely cover the turkey with brine
- Marinate for 2-3 days
- Drain the turkey (I did not rinse) and place in a fresh oven bag in a roasting pan
- Bake at 350 degrees until a thermometer inserted in the deepest part of the turkey reaches 180 degrees. Mine took 3 hours.