Followed this recipe for Thanksgiving this year, really good turkey. Got lots of compliments from the inlaws! I had a 20 lb turkey and I had never brined a turkey before. I started Wed. morning, washing the thing and rubbing it inside and out with kosher salt. Stuffed it with 3 stalks of celery cut up, 1 whole onion and 2 small Granny Smith apples chopped up. My mom had me worried about it being too salty so I dissolved 1 cup of kosher salt in water instead of 2, stuffed the turkey in an oven bag, poured the salt water over the turkey adding enough water to cover the bird, and put it in a cooler with a bag of ice (no room in the fridge). Let it stay all day Wed. and took it out about 9pm that night. Rinsed it REALLY good and let it drain uncovered in the fridge overnight. Put pats of butter underneath the skin and cooked it according to the directions (uncovered), breast side down to begin with and figured about 4 to 5 hours. Basted it with melted butter every hour and about 2 hours into it had to cover it with foil to keep the skin from becoming charcoal. Flipped it at about 3 hours (an experience!) and cooked it another hour uncovered breast side up. Skin was becoming a lovely brown color so I put the foil back on. It was completely done at 4 hours and was very moist and juicy. Will do it this way again next year! Thanks for the great recipe!
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