Grandmas Farmhouse Turkey Brine Recipes
GRANDMA'S FARMHOUSE TURKEY BRINE
A must-do for the most tasty and juicy turkey utilizing traditional ingredients which compliment a roasting bird. The roasting pan juices make for the worlds best gravy. Do not add salt to your gravy; the brine juices have done that for you. Enjoy a prairie favorite!
Provided by Blair
Categories Side Dish Sauces and Condiments Recipes
Time 1h30m
Yield 7
Number Of Ingredients 7
Steps:
- Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.
- To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1.4 g, Fiber 2.9 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 27089.9 mg, Sugar 20.8 g
GRANDMA'S ROASTED TURKEY
Steps:
- Place thawed bird in roasting pan, and dry with paper towels. Be sure to dry every nook and cranny. Liberally salt the inside and outside of the turkey. Place in a fridge, uncovered, on the lowest shelf overnight. 24 hours minimum.
- Remove the bird from the fridge an hour before you want to bake it. There is no need to rinse the bird, and leave the juices in the bottom of the roasting pan. Pick the bird up, and place on a small roasting rack to pickup off the bottom of the pan. Stuff the bird with lemon, onion, and sage. Tie the legs together, and brush melted butter all over the bird. Sprinkle the tablespoon of poultry seasoning over it, and rub liberally to spread around. Cover the bird on the roasting pan tightly with foil, and bake at 350 degrees until the internal temperature reaches 160 degrees. 15 minutes per pound. Right at almost 4 hours. The last half hour, you'll want to remove the foil and let the skin brown. You can baste the bird, if you would like during this half hour.
- Once the turkey has reached 160 degrees, remove from the oven and cover tightly with foil to let it reest for 15-20 minutes before slicing.
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