Devchef’s Scott Brown has a great receipe for turkey.
Don’t miss Scott on our Christmas 2020 Show!!!
My fool proof Brine for a guaranteed amazingly flavorful juicy moist turkey,,,, but ya got to have a good free range FRESH LOCAL turkey to start with .
Brined Christmas Turkey
For the brine:
* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon water
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons Juniper berries
* 1 1/2 teaspoons fresh rosemary
* 1 1/2 teaspoons fresh thyme
* 11/2 teaspoons fresh sage
* 1 gallon heavily iced water
Bring the first 8 ingredients to a boil to dissolve the salt and sugar.
Remove from heat, allow to cool for an hour. Add the ice water . (this cools the brine down ).
When mixture is good and cold, remove the innards from the turkey and immerse so it is totally covered. Put a weight on it to keep submerged if needed.
Brine for 12-18 hours in a cold place that is at least 34- 36 F. (Outside is fine if not too cold )
Remove from brine and rinse well.
Pat dry.
Loosen the skin and place pats of cold butter under the skin around the breast and legs. Add sliced garlic if desired.
Season all over with salt, pepper and paprika.
Place turkey on a bed of celery, carrots, onion and garlic .
Roast at 400-450 for the first hour til skin starts to brown . Turn heat down to 300-350 and cook for 18 minutes per lb. total or til a thermometer placed between the leg and breast reads 160.
Allow to rest for 30 -45 minutes before carving.
