MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Justin Wangler's Roasted Brined Turkey
Categories: Poultry, Herbs
Yield: 10 Servings

8 lb Natural turkey; thawed

MMMMM---------------------------BRINE--------------------------------
1 bn Fresh thyme
5 Bay leaves
45 Black peppercorns (abt 1
- teaspoon)
1 1/2 c Kosher salt *
1 1/2 c Sugar
3 qt Hot water
3 qt Ice

In 10 quart pot combine 1 bunch fresh thyme, 5 bay
leaves, 45 black peppercorns (about 1 teaspoon), 1-1/2
cups kosher salt*, 1-1/2 cups sugar, and 3 quarts hot
water; stir to combine. Add 3 quarts ice; let stand
until ice melts.

Rinse turkey and pat dry; discard neck and gizzards.
Prepare brine. Submerge turkey in cold brine (increase
amount of brine to cover turkey, if necessary). Press
and weight down turkey with a clean plate or two.
Refrigerate 8 to 12 hours.

Set oven @ 325ºF/165ºC.

Remove turkey from brine, discard brine and drain turkey
well. Pat turkey dry with paper towels.

Place turkey, bone side down, on rack in shallow
roasting pan. Tuck drumsticks under band of skin across
the tail, or tie drumsticks to tail. Twist wing tips
under back. Push meat thermometer into center of inside
thigh muscle.

Roast turkey, uncovered, for 2-3/4 to 3 hours, or until
a meat thermometer registers 180ºF/82ºC, cutting the
band of skin or string holding drumsticks halfway
through roasting. If necessary, tent turkey breast with
foil during last 30 minutes to prevent overbrowning
(covering whole turkey will slow down cooking).

Remove turkey from oven. Let stand, covered, for 20
minutes. Makes 10 to 16 servings.

TURKEY BREAST OPTION: Use a 2-1/2-pound natural turkey
breast portion with bone and 1/2 recipe of brine.
Refrigerate 8 to 12 hours. Remove turkey breast from
brine; discard brine and drain turkey well. Pat turkey
dry with paper towels. Place turkey, bone side down, on
a rack in a shallow roasting pan. Roast, uncovered, in a
325ºF/165ºC oven for 1-1/4 to 1-1/2 hours or until
juices run clear and turkey is no longer pink. Let stand
15 minutes before carving. Makes 6 servings.

* Kosher salt has larger crystals than table salt. If
you use table salt, reduce to 3/4 cup.

RECIPE FROM: https://www.bhg.com

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