Thanksgiving: T-46 Hours

Oh boy, Thanksgiving and Christmas, this year’s turkeys came in at 22 and 42 pounds.

Researching the Brine

2 2/3 cups Morton’s kosher salt
1 cup brown sugar
1 tablespoon whole peppercorns
1 teaspoon whole allspice berries
1 teaspoon dried juniper berries
4 bay leaves
5 stems fresh thyme
3 stems fresh sage
2 tablespoons fresh rosemary leaves
1/4 cup fresh parsley
4 cloves garlic garlic, smashed
peel of 2 oranges or lemons
1 gallon boiling water
8 pounds ice cubes

Directions:

Combine the ingredients (without the ice) into a large stock pot. Bring the mixture to a rolling boil, remove from heat.

After removing from heat, steep the mixture for 45 minutes. Add enough ice to bring the brine amount up to cover the turkey.  Allow the turkey to soak in the cold brine for 12-24 hours adding ice to keep the temperature below 40 degrees.

Advertisements
This entry was posted in 2012, November 2012, Thanksgiving Recipes. Bookmark the permalink.

2 Responses to Thanksgiving: T-46 Hours

  1. Scott Sandler says:

    42 lbs?? He’s going to need a LOT of stuffing…

  2. Marion says:

    Boy you raise them right will the oven be big enough for a 42 pound bird??

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s