Recipe by Morton Salt
"No dish has more riding on its success than the holiday turkey. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful feast."
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Morton® Coarse Kosher Salt
1 (12 pound)
fresh, whole, bone-in skin-on turkey, rinsed and patted dry
unsalted butter, softened
ground black pepper
unsalted butter, melted
white wine, chicken broth or water
I've used the overnight method before with great results and was thrilled to see the quick brine method - I tried it and was happy with the results.
My first time making a turkey for thanksgiving so I had to try something simple but delicious. I did my trial and it came out great! I'm excited for my second turkey on thanksgiving using this recipe!
This was my first turkey ever made solo and my mom loved it! I was worried since my turkey was a bit larger, so I just watched the thermometer and it turned out great. The brine is what makes this- you could anything to the butter when coating the bird, but the brine leaves the meat super juicy. Thanks for the recipe!!
I buy my turkey already brined, but otherwise follow these directions. I think it turns out much better this way than the traditional 325 from the beginning.
* Percent Daily Values are based on a 2,000 calorie diet.
Brined and Roasted Whole Turkey
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 422
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