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Category: Poultry I
Yield/Servings:10 servings
Prep Time: 0 Cook Time: 0 Total Time: 40
2 cups kosher or sea salt
2 cups sugar
2 tablespoons dried thyme
1 tablespoon dried rosemary
2 tablespoons whole black peppercorns
1 clove garlic, chopped
Ice
1 12- to 14-pound turkey, neck and giblets removed
1 bunch fresh sage
1 bunch fresh thyme
1 bunch fresh rosemary
5 bay leaves
In a large stockpot (one that can hold the turkey and brining liquid), combine 2 gallons water, salt, sugar, dried thyme, dried rosemary, peppercorns, and garlic. Bring to a simmer and stir to dissolve salt; remove from heat. Fill sink with ice water, then lower pot into sink to cool brine. When brine is cooled, submerge turkey in brine. Cover and refrigerate 24 hours.
Heat...
see full recipe at: newengland.com
Recipe Source: newengland.com
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Grilled Turkey
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The bird is brined beforehand, which helps tenderize the meat, and it’s unstuffed, which shortens the cooking time and allows the grill smoke to move through the cavity and permeate the turkey.
Category: Poultry I
Yield/Servings:
Prep Time: 0 Cook Time: 0 Total Time: 40
2 cups kosher or sea salt
2 cups sugar
2 tablespoons dried thyme
1 tablespoon dried rosemary
2 tablespoons whole black peppercorns
1 clove garlic, chopped
Ice
1 12- to 14-pound turkey, neck and giblets removed
1 bunch fresh sage
1 bunch fresh thyme
1 bunch fresh rosemary
5 bay leaves
In a large stockpot (one that can hold the turkey and brining liquid), combine 2 gallons water, salt, sugar, dried thyme, dried rosemary, peppercorns, and garlic. Bring to a simmer and stir to dissolve salt; remove from heat. Fill sink with ice water, then lower pot into sink to cool brine. When brine is cooled, submerge turkey in brine. Cover and refrigerate 24 hours.
Heat...
see full recipe at: newengland.com
Recipe Source: newengland.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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