Main Dish
HOLIDAY SPICE BRINED TURKEY
Brining fresh chicken, turkey or quail is easy to do, adds flavour and helps the poultry stay moist during cooking.
Ingredients
For the Turkey
- 1 cup Windsor® Kosher Salt
- 1 cup brown sugar
- 2 tbsp black peppercorns (whole)
- 2 tbsp ground nutmeg
- 2 tbsp cloves (whole)
- 2 tbsp allspice (whole)
- 2 tbsp anise seed
- 2 tbsp coriander seeds
- 2 cinnamon sticks
- 12-18 lbs fresh, whole turkey innards removed
- Windsor® Black Peppercorns (freshly ground)
For the Turkey
- 1 cup Windsor® Kosher Salt
- 1 cup brown sugar
- 2 tbsp black peppercorns (whole)
- 2 tbsp ground nutmeg
- 2 tbsp cloves (whole)
- 2 tbsp allspice (whole)
- 2 tbsp anise seed
- 2 tbsp coriander seeds
- 2 cinnamon sticks
- 12-18 lbs fresh, whole turkey innards removed
- Windsor® Black Peppercorns (freshly ground)
Featured Windsor Products
Recipe Preparation
For the Turkey
- Combine 4 cups (1 L) water and seasonings in a pot; bring to boil and simmer 10 minutes.
- Place turkey in a large stock pot, add brine and enough water to completely cover turkey. Refrigerate, covered, overnight or up to 24 hours.
- Remove turkey from brine. Rinse and pat dry with paper towel.
- Preheat oven to 450 °F/230 °C. Place turkey on rack in roasting pan. Rub with softened butter under skin and brush with melted butter. Season with ground Windsor® Black Peppercorns.
- Pour 1 cup (250 mL) brine into the pan to prevent drippings from burning. Roast turkey for 1 hour, basting after 30 minutes.
- Reduce oven temperature to 325 °F/160 °C; continue to roast, baste and rotate pan once through cooking, until the internal temperature reaches 165 °F/75 °C. Cover to prevent over browning.
- Remove turkey from oven. Let stand 20 minutes before carving.
Tip: Substitute chicken or quail for turkey
Per 1 serving of brined turkey (100 g) | Calories 170 | Fat 4.5 g | Carbohydrate 0 g | Protein 29 g