TUESDAY- BRINE TURKEY

 BRINE
1 gallon of cold water
1 cup kosher salt
1/2 cup sugar
1/4 cup brown sugar
2-3 rosemary sticks
1/4 cup peppercorns
3 bay leaves
3 cloves garlic
2-3 sticks of thyme
1 granny smith apple
2 stalks of celery 
1/2 cup parsley
1/2 onion

NOTE: Clean out giblets from turkey before brining
  1. To create the brine, combine all ingredients in a large container. When creating the brine, be sure to use kosher salt. If you use table salt, it will cause the brine to become too salty. If you do decide to use table salt, be sure to adjust the measurement ratio from kosher salt to table salt. Note: Boil 1 gallon of water and add all ingredients and then pour into cold water
  2. Place the turkey (breast down) in the larger container. 
  3. Be sure the turkey is completely submerged in the brine. If turkey is not completely submerged, be sure to add some more water, salt, and sugar. If you only add water to the brine mixture, it will dilute the salt content and prevent the turkey from being moist.
  4. Place the turkey in the refrigerator 1 hour per pound and add 1 hour (i.e. 18 pound turkey so place in brine for 19 hours)
  5. Check if there is enough salt by taking a raw egg and dropping it in brine. If it floats then salt content is good. If it sinks, add more salt.
GARLIC BUTTER RECIPE
Softened butter
Poultry seasoning
Garlic herb sauce mix
Crushed garlic
Pepper

ROASTING PAN ARRANGEMENTS
Celery
Carrots
Lemon (cut in half)
Onion (cut in half)
Fresh Herbs Poultry (Rosemary, Sage, Thyme)

1. Remove Turkey from brine and drain off excess brine. Discard brine.
2. Arrange celery, carrots, half lemons and half of the diced onions in the bottom of a roasting pan. 
3. Make butter mixture.
4. Tie the legs together with string and tuck the wing tips under the body of the turkey.
5. Use your finger to loosen the skin around the entire Turkey. Take the butter mixture and apply it to the Turkey. Place the butter under the skin of the entire turkey. Rub the remaining butter on the outside of the skin. 
6. Stuff the inside of turkey cavity with remaining onions and fresh herb poultry blend. Place Turkey back into fridge until it's time to cook on Thanksgiving day.


THURSDAY - THANKSGIVING DAY

32. oz Chicken Broth

1. Preheat oven to 450 F
2. Add chicken broth to bottom of roasting pan
3. Reduce heat to 325F OR 350 F (325 may be better) and place turkey in oven/smoker
4. Roast for 1 hour, then baste with pan juices every 20 minutes until temperature of the turkey breast is at 155-160°F and the turkey leg and thigh is at 180°F
5. If the skin over the breast meat begins to brown too dark, cover it with small tent made from aluminum foil (see below)
6. COOKING TIMES: The turkey will be cooked 1 hour per every 5 pounds. Example: If you have a 15 pound turkey, you will cook it for 3 hours. If you continuously open the smoker, it will take longer to cook. 
7.Take turkey out of smoker and cover with loosely covered foil so it stays warm. Let it rest for 20 minutes. 



Aluminum foil tent
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Post Image
(placeholder)
Post Image(Image credit: Emma Christensen)
In this picture, the neck opening is to the right with the bottom to the left. The turkey is breast-side up, so the thighs are a little under the drumsticks. To take the temperature, you might need to turn the turkey on its side.


Post Image

Turkey




TUESDAY- BRINE TURKEY

 BRINE
1 gallon of cold water
1 cup kosher salt
1/2 cup sugar
1/4 cup brown sugar
2-3 rosemary sticks
1/4 cup peppercorns
3 bay leaves
3 cloves garlic
2-3 sticks of thyme
1 granny smith apple
2 stalks of celery 
1/2 cup parsley
1/2 onion

NOTE: Clean out giblets from turkey before brining
  1. To create the brine, combine all ingredients in a large container. When creating the brine, be sure to use kosher salt. If you use table salt, it will cause the brine to become too salty. If you do decide to use table salt, be sure to adjust the measurement ratio from kosher salt to table salt. Note: Boil 1 gallon of water and add all ingredients and then pour into cold water
  2. Place the turkey (breast down) in the larger container. 
  3. Be sure the turkey is completely submerged in the brine. If turkey is not completely submerged, be sure to add some more water, salt, and sugar. If you only add water to the brine mixture, it will dilute the salt content and prevent the turkey from being moist.
  4. Place the turkey in the refrigerator 1 hour per pound and add 1 hour (i.e. 18 pound turkey so place in brine for 19 hours)
  5. Check if there is enough salt by taking a raw egg and dropping it in brine. If it floats then salt content is good. If it sinks, add more salt.
GARLIC BUTTER RECIPE
Softened butter
Poultry seasoning
Garlic herb sauce mix
Crushed garlic
Pepper

ROASTING PAN ARRANGEMENTS
Celery
Carrots
Lemon (cut in half)
Onion (cut in half)
Fresh Herbs Poultry (Rosemary, Sage, Thyme)

1. Remove Turkey from brine and drain off excess brine. Discard brine.
2. Arrange celery, carrots, half lemons and half of the diced onions in the bottom of a roasting pan. 
3. Make butter mixture.
4. Tie the legs together with string and tuck the wing tips under the body of the turkey.
5. Use your finger to loosen the skin around the entire Turkey. Take the butter mixture and apply it to the Turkey. Place the butter under the skin of the entire turkey. Rub the remaining butter on the outside of the skin. 
6. Stuff the inside of turkey cavity with remaining onions and fresh herb poultry blend. Place Turkey back into fridge until it's time to cook on Thanksgiving day.


THURSDAY - THANKSGIVING DAY

32. oz Chicken Broth

1. Preheat oven to 450 F
2. Add chicken broth to bottom of roasting pan
3. Reduce heat to 325F OR 350 F (325 may be better) and place turkey in oven/smoker
4. Roast for 1 hour, then baste with pan juices every 20 minutes until temperature of the turkey breast is at 155-160°F and the turkey leg and thigh is at 180°F
5. If the skin over the breast meat begins to brown too dark, cover it with small tent made from aluminum foil (see below)
6. COOKING TIMES: The turkey will be cooked 1 hour per every 5 pounds. Example: If you have a 15 pound turkey, you will cook it for 3 hours. If you continuously open the smoker, it will take longer to cook. 
7.Take turkey out of smoker and cover with loosely covered foil so it stays warm. Let it rest for 20 minutes. 



Aluminum foil tent
Post Image
Post Image












Post Image





Post Image
(placeholder)
Post Image(Image credit: Emma Christensen)
In this picture, the neck opening is to the right with the bottom to the left. The turkey is breast-side up, so the thighs are a little under the drumsticks. To take the temperature, you might need to turn the turkey on its side.


Post Image

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