Thanksgiving...Best Brined Bad-Ass Turkey! The "BBB"...made with love by Dad. Nothing worse than a dried out turkey, and since we only make this once a year ( I really don't know why??) the KEY is the Brine. This 24 hour brining prep makes the bird, and works everytime. Best of all, it is Dad's ultimate gift to us all on Thanksgiving and we are so thankful!
To prep, you will need a medium size cooler that will fit the amount of liquid you will need plus the bird without overflowing. As a guideline, for an 18 pound turkey, you will need about a half a cooler full of water.
Whole Peppercorns
Whole Coriander seeds
Dried sage leaves
Dried bay leaves
2 c. Salt
To prep, you will need a medium size cooler that will fit the amount of liquid you will need plus the bird without overflowing. As a guideline, for an 18 pound turkey, you will need about a half a cooler full of water.
Whole Coriander seeds
Dried sage leaves
Dried bay leaves
2 c. Salt
1/2 c. Maple syrup
After 24 hours or so, take out the bird and rince it really well, in and out. Pat it dry.
Smush the bird with a bit of canola or olive oil, lots of pepper and cook! No salt.
Fabulous bird, so tender and juicy. Make enough for tons of leftovers!
Cooking the bird: start the cooking process in a pre-heated oven at 425 F for about 30 minutes, uncovered. The lower the heat to 325 F. A 15-18 pound turkey cooks for about 4 hours, basing every once in a while. Internal temperature should be between 160-165 F. These things depend on your oven!!
Cooking the bird: start the cooking process in a pre-heated oven at 425 F for about 30 minutes, uncovered. The lower the heat to 325 F. A 15-18 pound turkey cooks for about 4 hours, basing every once in a while. Internal temperature should be between 160-165 F. These things depend on your oven!!
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