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Holiday Spice Turkey Brine
Windsor
Windsor
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Recipe - East Maple Ridge
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Holiday Spice Turkey Brine
000
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.

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Prep Time
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Cook Time
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Servings

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Makes 0 servings
1 cup (250 mL) Windsor Kosher Salt
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Windsor - Coarse Kosher Salt, 1.36 Kilogram
rewards logoFree with 3500 Points Redeemed
$6.49 was $6.99$0.48/100g
1 cup (250 mL) Brown sugar
Not Available
2 tbsp (30 mL) whole black peppercorns
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Peppercorns - Mixed, Bulk, 100 Gram
$3.99/100g$3.99/100g
2 tbsp (30 mL) ground nutmeg
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Nutmeg - Ground, Bulk, 100 Gram
$4.39/100g$4.39/100g
2 tbsp (30 mL) cloves, whole
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Cloves - Whole, Bulk, 100 Gram
$4.99/100g$4.99/100g
2 tbsp (30 mL) allspice, whole
an image
Allspice - Ground, Bulk, 100 Gram
$2.79/100g$2.79/100g
2 tbsp (30mL) anise seed
Not Available
2 tbsp (30 mL) coriander seeds
an image
Coriander - Ground, Bulk, 100 Gram
$1.19/100g$1.19/100g
2 cinnamon sticks
an image
Cinnamon - Sticks, Bulk, 100 Gram
$1.69/100g$1.69/100g
12-18 lbs fresh, whole turkey innards removed
Not Available
Fresh ground peppercorns to taste
Not Available

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.