Name: Holiday Spice Brine Turkey
Total time: 24 h
Ingredients: 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))

Chef's Selections, Gluten Free, Main Meals
Salt Type Salt

Brining fresh chicken, turkey or quail is easy to do, adds flavour and helps the poultry stay moist during cooking.

Ingredients

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)

Units:

Instructions

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

Servings: 18 lb (8 kg) turkey for 12 people

Per 1 serving of brined turkey (100 g) | Calories 170 | Fat 4.5 g | Carbohydrate 0 g | Protein 29 g