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Рецепт Thanksgiving turkey
by Emma Bayliff Rieth

Thanksgiving turkey

Yes, that's right, I can cook a turkey!! This is Martha's recipe, I thought I would share in case anyone else is doing Thanksgiving at their house. I have used it for 8 years in a row and people truly love it. Brining it makes it almost impossible to get a dry turkey, so it makes it a lot easier on you. You need one of those humongous canning pots for this.

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Подготовка: США American
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Ингредиенты

  • 1 whole turkey 18-20lbs
  • 3 cups coarse salt
  • 5 cups sugar
  • 2 medium onions, chopped
  • 2 dry bay leaves
  • 3 sprigs parsley
  • 2 medium leeks, white/pale green parts only, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 tsp black peppercorns
  • 3 sprigs thyme
  • 1/2 cup butter (1 stick)

Инструкции

  1. Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved.
  2. Add turkey, breast first, to the brine. Cover and refrigerate for 24 hours.
  3. Pat dry and let stand 2 hours.
  4. Preheat over to 425 with rack in lowest position. Melt butter Fold a very large cheesecloth into quarters so that it covers the breast and halfway down sides of turkey. Immerse cloth in butter and let soak.
  5. Place turkey, breast up on a rock set in a roasting pan. Fold wing tips under turkey. Sprinkle 1 tsp each salt and pepper inside. Fold neck flaps under. Rub turkey all over with softened butter and season with salt and pepper.
  6. Lay cheesecloth over turkey. Place turkey, legs first, in oven. Roast 30 mins. Brush cheesecloth and exposed turkey with butter. Reduce temp to 350. Roast, brushing every 30 mins, for 2 1/2 hours more. Cover with foil if needed.
  7. Discard cheesecloth, rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and temp in thigh is 180.