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Windsor Holiday Spice Turkey Brine

Ingredients

  • 1 cup (250 mL) Windsor Kosher Salt
  • 1 cup (250 mL) Brown sugar
  • 2 tbsp (30 mL) whole black peppercorns
  • 2 tbsp (30 mL) ground nutmeg
  • 2 tbsp (30 mL) cloves, whole
  • 2 tbsp (30 mL) allspice, whole
  • 2 tbsp (30mL) anise seed
  • 2 tbsp (30 mL) coriander seeds
  • 2 cinnamon sticks
  • 12-18 lbs fresh, whole turkey innards removed
  • Fresh ground peppercorns to taste

Directions

Combine 4 cups (1 L) water and seasonings in a pot; bring to boil and simmer 10 minutes.

Place turkey in a large stock pot, add brine and enough water to completely cover turkey. Refrigerate, covered, overnight or up to 24 hours.

Remove turkey from brine. Rinse and pat dry with paper towel.

Preheat oven to 450 °F/230 °C. Place turkey on rack in roasting pan. Rub with softened butter under skin and brush with melted butter. Season with ground peppercorns, freshly ground.

Pour 1 cup (250 mL) brine into the pan to prevent drippings from burning. Roast turkey for 1 hour, basting after 30 minutes.

Reduce oven temperature to 325 °F/160 °C; continue to roast, baste and rotate pan once through cooking, until the internal temperature reaches 165 °F/75 °C.
Cover to prevent over browning.

Remove turkey from oven. Let stand 20 minutes before carving.

Tip

Substitute chicken or quail for turkey.

Recipe provided by Windsor

 

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Related Recipes

Windsor Holiday Spice Turkey Brine

Ingredients

  • 1 cup (250 mL) Windsor Kosher Salt
  • 1 cup (250 mL) Brown sugar
  • 2 tbsp (30 mL) whole black peppercorns
  • 2 tbsp (30 mL) ground nutmeg
  • 2 tbsp (30 mL) cloves, whole
  • 2 tbsp (30 mL) allspice, whole
  • 2 tbsp (30mL) anise seed
  • 2 tbsp (30 mL) coriander seeds
  • 2 cinnamon sticks
  • 12-18 lbs fresh, whole turkey innards removed
  • Fresh ground peppercorns to taste

Directions

Combine 4 cups (1 L) water and seasonings in a pot; bring to boil and simmer 10 minutes.

Place turkey in a large stock pot, add brine and enough water to completely cover turkey. Refrigerate, covered, overnight or up to 24 hours.

Remove turkey from brine. Rinse and pat dry with paper towel.

Preheat oven to 450 °F/230 °C. Place turkey on rack in roasting pan. Rub with softened butter under skin and brush with melted butter. Season with ground peppercorns, freshly ground.

Pour 1 cup (250 mL) brine into the pan to prevent drippings from burning. Roast turkey for 1 hour, basting after 30 minutes.

Reduce oven temperature to 325 °F/160 °C; continue to roast, baste and rotate pan once through cooking, until the internal temperature reaches 165 °F/75 °C.
Cover to prevent over browning.

Remove turkey from oven. Let stand 20 minutes before carving.

Tip

Substitute chicken or quail for turkey.

Recipe provided by Windsor