Thanksgiving Turkey

Plated turkey - closeup

Plated turkey - with side dishes (shredded brussel sprouts with carrots and pine nuts, candied yam and gravy)

Turkey - resting

Background:

Thanksgiving 2008.  Brined turkey - moist, tender and delicious...

Recipe:

Brine

• 1 cup salt
• 1 cup sugar
• 4-5 thick slices of ginger root 
• 3 tablespoons of whole peppercorn
• 2 bay leaves
• 6 quart of water (bring to boil)
• 1 bag of ice or another 2-4 quarts of cold water depending on size of turkey

Process - Brine:

• Bring water to boil
• Add all ingredients and boil for minimum of 15 minutes
• Cool by adding ice or cold water (depends on how soon you need to add turkey to brine)

Other Ingredients (for stuffing in the turkey)

• Aromatic vegetables such as onions, celery and carrots
• Fruits such as apples and/or oranges

Process - Turkey:

• Thaw turkey in fridge at least 1 day before Turkey Day (If fresh turkey is used, ignore step)
• Remove thawed turkey from wrapper
• Trim away excess fat and unwanted parts
• Remove packaged turkey parts from turkey cavity
• Prepare container and combine brining liquid with turkey
• Leave turkey in brining liquid overnight in cool location (<40>

Cooking:

• Preheat oven to 450 deg. F
• Remove turkey from brine and pat dry
• Stuff turkey with aromatic vegetables or fruits (make sure to section fruits prior to stuffing)
• Place in roasting pan and on rack
• Pour a cup of water in the pan to prevent turkey drippings from burning
• Place pan into oven and bake for 1 hour at 450 deg. F
• After the hour has passed, the turkey should be browned on the outside
• Lower heat to 375 deg. F
• Check to see if you need to add additional cold water to the pan at this point
• Cover the turkey breast with foil to prevent it from cooking too quickly
• Cook for an additional 1-2 hours depending on size of turkey
• Turkey is done with the legs are loose when "wiggled" or when meat thermometer registers 165 deg. F
• Remove from oven and let rest for at least 15 min to 1/2 hour prior to serving