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1 (14.88 lb) whole turkey. 4 quarts cold water (plus more to cover the turkey completely, divided) 8 garlic cloves. 2 sprigs rosemary. 1/2 container fresh thyme
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Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Stir until sugar and salt are dissolved and the liquid turns clear. Add the turkey and add more cold water to ensure the turkey is fully submerged.
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When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water. Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight.
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To make the brine, combine 4 cups of water with the salt, sugar, rosemary sprigs, bay leaves, black peppercorns and orange peels. Set over medium heat and warm, stirring constantly, just until the salt and sugar completely dissolve. Remove from heat and add the remaining cold water. For the turkey, remove the giblets and wash the turkey inside.
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Once cooled, add the remaining ingredients to the brine and stir through. Place the large baking bag into a second stockpot or large container and place the turkey inside. Pour the lemon-rosemary turkey brine over the bird. Seal or tie the bag and place it into the refrigerator for 24 hours. Remove turkey from brine and blot dry with paper towels.
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Take the pan off the heat and leave to cool completely. Transfer the brine mixture to a larger pot then add another 1.5 litres of cold water (total of 2 litres of water) mix to combine. Place the turkey in the brine solution cover the pan with its lid or cling film and store in the fridge between 6 to 24 hours.
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Dissolve the salt. Combine salt and 1 quart of water then bring to a boil. Infuse the brine with herbs. Add the herbs, bay leaves, and peppercorns. Cover the pot and let it steep for 5 minutes. Cool the brine. Add an additional 1 quart of cold water and allow to cool 5 minutes. Measure the buttermilk.
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Step 4: Bake. Place the turkey on a roasting pan and drape buttered cheesecloth around the turkey breast, covering as much as possible. Place turkey in a 425 ยฐF oven. Cook for 30 minutes. Reduce the heat to 325 ยฐF and continue cooking for an additional hour, or until internal temperature registers 165 ยฐF.
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Put the bagged turkey in a clean cooler or 5 gallon bucket. Pour the brine over the turkey, in the bag, making sure the breasts are fully submerged. Zip the bag closed. Place the cooler in a cool place, such as your garage or, and allow the turkey to soak in the cold brine for 12-24 hours.
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Step 3: Brine the turkey. Place a turkey-size oven roasting bag inside a second roasting bag. Place the turkey in the bag, and transfer it to a deep pan (like a stockpot or a roasting pan). Carefully pour the cooled brine into the bag with the turkey. Squeeze out as much air as possible, and seal the inner bag.
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Directions. Combine all ingredients in a large 12-quart stock pot and bring to simmer long enough for the the sugar and salt dissolve in the mixture. Once the mixture has cooled, submerge your turkey in the pot. If your turkey does not fit, use a cooler lined with a trashbag where you put the turkey and brine solution in to separate it from the.
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Thanksgiving Day: Take the turkey out of the fridge 1 hour before placing in the oven. Preheat the oven to 450 degrees F. For the gravy: Place the garlic, celery, onions, celery root, fennel, bay.
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In a large bowl add the warm water and salt. Stir to dissolve. Pour the water over the turkey and add the orange, onion, lemon, rosemary, thyme, and peppercorn. Add more water if needed to make sure that the turkey is fully submersed. Marinate the turkey: Cover the pot and place into the fridge for 1-3 days.
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This smoked turkey gets rubbed with a mix of kosher salt, ground rosemary, smoked paprika, granulated garlic, and coarsely ground black pepper, then cooked in a smoker for about 1ยฝ hours.
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The actual amount of the brine consumed will vary. Let the turkey sit in the brine overnight in the refrigerator. Turn the turkey over in the brine halfway through. When ready to cook, remove the turkey and pat dry but do not rinse. Wipe oil onto the turkey skin and add freshly ground black pepper. I Made It.
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Instructions. Combine all ingredients in a large 12 qt stock pot and bring to simmer long enough for the the sugar and salt dissolve in the mixture. Once the mixture has cooled, submerge your turkey in the pot. If your turkey does not fit, I suggest using a cooler lined with a trashbag where you put the turkey and brine solution in to separate.
