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14 to 16-pound frozen natural, young turkey
vegetable broth, homemade or canned
packed brown sugar, light or dark
whole black peppercorns
1 1/2 tsp
1 1/2 tbsp
candied ginger, chopped
Canola oil, for roasting
We have had good success brining for up to 2 days vs. the recommended 8-16 hours. The brine will work fine without the allspice berries and candied ginger. We use a roasting pan with a lid vs. the foil shield approach that Alton Brown outlines: do the 500 degree portion of the cooking with the lid off and the remainder with lid on. It is critical to remove the bird from the oven when the internal temp reaches 155 and to let it rest for at least 15 minutes before carving to ensure moistness. Williams Sonoma brining mix works really well. We use a small cooler for the brining process.
Chandler Horsley • 2018-11-03
Once we tried this recipe, we knew we had a winner! So moist and flavorful.
This has been our go-to Thanksgiving turkey recipe for the last 5 or 6 years. It results in moist, very flavorful meat and amazing gravy--definitely worth the bit of extra effort.