Big Hollow + Tanna Nagy went LIVE! Tanna shared her turkey brining recipe and showed a demonstration. It was so fun! CLICK HERE in case you missed it. As promised the following is the recipe she used.
Please specify what size range you want and a phone number where we can reach you.
Tanna’s Turkey Brine
12-14 lb turkey
1 c sea salt or coarse salt
1 c brown sugar
4 whole garlic cloves, smashed
3 bay leaves
4 tablespoons fresh rosemary (can use dried)
4 tablespoons fresh thyme (can use dried)
2 tablespoons peppercorns
peels from 3 oranges or any citrus you like, can also just slice whole fruit and add to brine
2 cups apple juice or cider
1-2 gallons cold water, enough to cover bird
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Then I just use this giant pot I have and submerge the turkey and refrigerate overnight. The next day I take it out of brine and rinse the bird well and pat dry before roasting.
Preheat oven to 350° F. Drain juices and pat dry with clean paper towels.
Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.
Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving). Brush or spray skin lightly with vegetable or cooking oil for best appearance.
Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
Place your turkey in the oven.
When the turkey is about ⅔ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.
Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 165° F in breast or stuffing.
Lift turkey onto platter, and let stand for 15 minutes before carving.
|10 to 18 pounds(10)||3 to 3-1/2 hours|
|18 to 22 pounds (10-15)||3-1/2 to 4 hours|
|22 to 24 pounds (16-20)||4 to 4-1/2 hours|