Try Master Chef Tony’s Brined Turkey for Your Holiday Meal
Photo courtesy of Butterball
Butterball's Master Chef Tony Seta to the rescue! Try his delicious turkey recipe for your Thanksgiving meal.
Makes 16 to 18 servings
Prep: 24 hours
Cook: 3½-4 hours
2 quarts water
1 cup kosher salt
½ cup packed brown sugar
¼ cup honey
5 lemons, cut in half
2 stalks celery, sliced
1 carrot, sliced
1 onion, diced
1 head garlic, cut in half
1 bunch (about 4 ounces) fresh Italian parsley, coarsely chopped
1 bunch (about 1 ounce) fresh thyme, coarsely chopped
1 jalapeño pepper,* cut into quarters (*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.)
12 bay leaves
3 tablespoons crushed black peppercorns
1 (20-pound) Butterball rresh or frozen whole turkey, thawed if frozen
3 quarts ice-cold water
Nonstick cooking spray
1. Pour 2 quarts water into medium saucepan. Add kosher salt, brown sugar and honey; mix well. Stir in lemons, celery, carrot, onion, garlic, parsley, thyme, jalapeño, bay leaves and peppercorns. Bring to a boil, stirring until salt dissolves. Reduce heat and simmer 3 minutes. Remove from heat; cool.
2. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Pat turkey dry with paper towels. Place turkey, breast side down, in brining container or bag. Combine cooked mixture and ice water; pour over turkey. Cover; refrigerate overnight.
3. Preheat oven to 325°F. Remove turkey from brine; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
4. Roast turkey 2 hours. Then, cover breast and top of drumsticks loosely with aluminum foil to prevent overcooking. Continue roasting turkey 1-½ to 2 hours* or until meat thermometer reaches 180°F when inserted into deepest part of thigh. *Follow cooking times according to package directions; times vary with size of turkey.
5. Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.