Name: Brined Turkey
Total time: 15 min
Ingredients: 1 1/4 cups salt; 1 1/4 cups sugar; 2 bay leaves; 1 medium onion, peeled and halved; 2 cloves; 1 10- to 12-pound turkey, washed, giblets removed

This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you <a href="http://cooking.nytimes.com/recipes/8245-turkey-smoked-outdoors">smoking it outdoors on a charcoal grill</a>, the other <a href="http://cooking.nytimes.com/recipes/8246-turkey-smoked-indoors">indoors using a stovetop smoker and a conventional oven</a>. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.

Brined Turkey

salt

sugar

bay leaves

onion,

cloves

Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.

Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight. Roast or smoke turkey as you wish.

Brined Turkey

Total: 15 minutes

Servings: 6.5

Cost: $7.49 /serving

Author : Steven Raichlen

Ingredients

Instructions

Top similar recipes