Our Thanksgiving turkey this year was a combination of two different recipes. It was so juicy and tasty even 2-3 days later. I am a big fan of a brined bird! It makes a huge difference in the taste and texture of your turkey. You can even brine chicken which is delicious and will change your poultry life forever! |
Ingredients:
Directions:
Original brine recipe provided by: Alton Brown, Food Network
Original rub recipe provided by: Geoffrey Zakarian, Food Network (mentioned on "The Kitchen")
- 1 gallon hot water
- 16 oz kosher salt
- 2 quarts vegetable broth
- 16 oz honey
- 1 (7-pound) bag of ice
- 1 (15-20 pound) turkey, giblets removed
- 1 cup mayonnaise
- 1/2 cup honey
- 1 tbsp tarragon
- 1 tbsp black pepper
Directions:
- Combine the hot water and the salt in a cooler or 5-gallon bucket; stir until the salt dissolves.
- Stir in the vegetable broth and the honey.
- Add the ice and stir.
- Place the turkey in the brine, breast side up and cover with lid.
- Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly.
- Combine mayonnaise, honey, tarragon and pepper in a small bowl.
- Rub the turkey all over with the mixture being sure to get the sides and bottom.
- Roast turkey as directed on package.
Original brine recipe provided by: Alton Brown, Food Network
Original rub recipe provided by: Geoffrey Zakarian, Food Network (mentioned on "The Kitchen")