Roasted Turkey
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Roasted Turkey
Roasted Turkey
8 cups water
1 cup kosher salt
1 cup sugar
30 black peppercorns
3 bay leaves
1/2 bunch fresh thyme
8 cups ice
1 (19- lb.) fresh turkey

Recipe courtesy of Justin Wangler of Kendall-Jackson. Before you begin, make sure you have enough room in a refrigerator to hold the turkey and brine container.

Prep: 10 minutes, Brine: 2 days, Cook: 3 to 3½ hours, Serves: 8 to 10

1. Dissolve salt and sugar in hot water in a large bowl; add peppercorns, bay leaves and thyme. Transfer to a large stockpot or bag big enough to hold the turkey; add ice and set aside.

2. Rinse the inside and outside of the turkey under cold running water. Fully submerge turkey in cold brine. Press and weight down the turkey with a clean plate, or two, if necessary. (It is important that the turkey is completely beneath the surface of the brine liquid.) Cover and refrigerate turkey in brine for 2 days.

3. One hour prior to cooking, remove turkey from brine and set onto a pan to drain, tipping to drain brine from the inside of the cavity; discard brine. Pat dry with paper towels and place in a roasting pan.

4. Preheat oven to 350?F and roast for 2 hours. Carefully rotate roasting pan; cover turkey with foil and roast for 2 hours more or until the leg meat reaches 165°F on a meat thermometer. Remove from oven and set stand, uncovered, for 30 minutes.

Nutritional Information:
344 calories, 48 g protein, 15 g total fat (4 g sat., 0 g trans), 1 g carbohydrate, 0 g fiber, 1 g sugar, 165 mg cholesterol, 355 mg sodium, 8 points