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Brined Turkey-

If you've never brined a bird, you're missing out! It's not complicated, I promise! You will want to prep the brine 48 hours before you are going to be cooking your turkey so allow for proper time.


1 Turkey (16-18 lb average)

4 Tablespoons melted butter or olive oil (for brushing on the turkey)

1/2 Tablespoon Himalayan salt

1/2 Tablespoon freshly ground black pepper

1 Tablespoon garlic powder


Ice cold water (enough to fully submerge your turkey)

1 pound of ice cubes

2 Large lemons

2 Tablespoons crushed peppercorns

2 Sprigs Fresh rosemary

4 Leaves Fresh sage

4 Sprigs Fresh thyme

1 Cup Kosher salt

3 Bay leaves

1 Tablespoon apple cider vinegar

(Optional: additional 1/2 Tablespoon fresh olive oil, fresh herbs (rosemary/sage),

quartered red onions, fresh garlic, quartered lemons and mini bell peppers for the turkey

breast cavity)



Rinse the turkey breast under cold water.

Place the turkey breast in a large cooking bag

Place the bag with the turkey in a large roasting pan or another large container (just in

case the bag leaks).

Add the brine ingredients to the bag and then close the bag and twist until brine is

covering turkey. Use a twist-tie to secure the bag. Alternately, you can use a large

nonreactive covered container. Just make sure the turkey is completely covered with brine

(you might have to increase the amount of brine for a container). Place the turkey breast

in the refrigerator for 48 hours.

Day of Prep:

Preheat oven to 500 degrees Fahrenheit. Remove turkey from brine and rinse it

thoroughly with cold water, making sure to remove any debris from the brine. Pat dry

with paper towels.

Place the turkey breast on a greased baking rack, breast side up, in a large roasting

pan. Discard brine. Rub the turkey with butter or extra-virgin olive oil and sprinkle with

salt, pepper, and garlic powder. If desired, fill the cavity with the additional olive oil,

spices, and fresh herbs and vegetables.

Place a meat thermometer in the thickest part of the breast, not touching bone.

Roast at 500 degrees for 30 minutes. Reduce heat to 350 degrees and continue

roasting until the turkey registers at least 165 F about 1.5 - 2 hours.

Allow turkey to rest for approximately 15 minutes for internal juices to

redistribute. Slice and enjoy!

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