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CRAFT: Thanksgiving
Thanksgiving Feast: How-To Brine & Roast a Turkey
By Katie Goodman


Now that Halloween is over, I feel like the holiday season is ready to begin. I love all the cooking and baking that happens this time of year, but most of all I love how the family gatherings always end up in the kitchen. I’m going to help you get ready for the first big one — Thanksgiving — by providing you with recipes and tips throughout the whole month of November.
I’m lucky that as a young bride, my mother-in-law gave me some excellent tips when it was time for me to host my first Thanksgiving. I especially appreciated her tips on how to roast a turkey. She introduced me to brining, something I had never before heard of, but I knew that the turkey I had eaten at her home was the best I’d ever had, so I followed her advice. Here is my twist on the brine recipe she first gave me as well some great tips for roasting a flavorful turkey. Anyone who’s ever eaten my turkey says it’s the best they’ve ever had. And it’s all thanks to my mother-in-law. I’m lucky to have such a sweet one!
The leftover turkey carcass from this recipe makes the best homemade turkey broth, but you’ll have to stay tuned throughout the month for that recipe, along with ideas for your side dishes and our family’s favorite pumpkin pie recipe.

Herbed Brine

Ingredients
16-pound turkey
3 c kosher salt
1 c brown sugar
1½ tsp pepper
4 bay leaves
4 stems fresh thyme
3 stems fresh sage
1 Tbs minced garlic
1 gallon boiling water
8 pounds ice cubes

Directions
Thanksgiving Brinespices
Step 1: Stir the salt, brown sugar, pepper, bay leaves, thyme, sage, and garlic together in a large stock pot. Add 1 gallon of water. Bring to a boil, remove from heat, and allow the mixture to steep for 25 minutes. Stir in enough ice to bring the brine amount up to 2 gallons (2 gallons = 32 cups).
Note: If your pot is not large enough, you may have to allow the brine to cool and add the additional amount when pouring the brine into the bag in the following step.
Thanksgiving Turkeyinbrine
Step 2: Place the turkey in a large zip-top bag. I recommend the Ziploc Big Bags (size large). Put the bagged turkey in a clean cooler. Pour the brine over the turkey, in the bag, making sure the breasts are fully submerged. Zip the bag closed. Place the cooler in a cool place, such as your garage, and allow the turkey to soak in the cold brine for 12-24 hours.
Use gel packs or bagged ice around the zipped bag inside the cooler, if necessary, to keep the brine below 40°F. (Adding more ice directly to the brine would only dilute it.)
After the brining process, transfer the turkey to a roasting pan and discard the brine.
Note: For a smaller turkey you may make less brine; however, be careful to do so with the original proportions of ingredient still intact. Too much salt will leave you with an incredibly salty turkey. Also, birds less than 10 pounds will likely not need to soak for the full 24 hours to achieve the desired results.

Garlic Herb Butter

Ingredients
8 Tbs butter, softened
3 cloves garlic, minced
3 tsp fresh thyme leaves
3 tsp fresh sage leaves, chopped
1 tsp fresh rosemary, minced
½ tsp black pepper

Directions
Thanksgiving  Herbedbutter
Step 1: Combine all the ingredients in a bowl.
Thanksgiving Rubwithbutter
Step 2: Rub the butter all over the inside of the turkey cavity. Lift the skin covering the turkey breast meat and rub butter on top of the meat. Place the skin back down. Continue with roasting instructions below.

Roasting the Turkey

Directions
(For a 14-16 lb turkey)
Step 1: Adjust the oven rack to the lowest position. Preheat the oven to 400°F. Place a V-rack in your roasting pan. Place the turkey, breast side down, on the V-rack. Pour 2 cups of water in the bottom of the pan.
Thanksgiving Turkeyprepped
Step 2: Place a quartered carrot, celery, and onion inside the turkey cavity if you aren’t stuffing it. An un-stuffed turkey will cook faster. If you are stuffing the turkey, do not tightly pack it in.
Step 3: Tie the legs together using kitchen twine. Fold the wing tips under the turkey. Drizzle olive oil or melted butter on the outside of the turkey, if desired. Roast for 90 minutes.
Step 4: Remove the turkey from the oven and turn it breast side up.
Tip: It helps to have a big wad of paper towels in each hand so you can easily flip it without slipping or burning yourself. Baste the turkey with pan drippings. Add an additional cup of water to the pan. Roast the turkey for an additional 40-65 minutes or until the meat thermometer inserted in the breast registers 160-165°F and the leg/thigh registers at about 170°F. Check to make sure the pan drippings and water have not completely evaporated, causing the herbs to burn. If the turkey begins to brown too much before it has reached the correct temperatures, cover it with foil.
Step 5: Transfer the turkey to a platter and allow it to rest for 20 minutes before carving. Use this time for any last minute preparations. This is the perfect time to put the rolls in the oven, make gravy or a salad, or set the table.
About the Author:
author_katiegoodman.jpg
Katie Goodman resides in New Mexico with her husband and two children (a 4-year-old boy and an 18-month-old girl). Learning in the kitchen, eating, trying new recipes, and sharing them with friends and loved ones are some of Katie’s favorite things to do. She wholeheartedly believes that part of the goodness in life is enjoying good food with good friends and family, and goodLife {eats} is a place for her to share what she finds good in the kitchen.


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Comments

  1. JJ says:

    This sounds great, but what about a big turkey? I don’t think our family has ever done one this small…

  2. Skylar says:

    Well this article makes me hungry. One of my favorite things about Thanksgiving, besides getting together with the family and eating delicious foods, is drinking wine with the people I love. This year I want to do something special for the holidays by personalizing my wine to give to friends and family. I heard about it from a friend and she used personalwine.com. She only said good things about it and I was wondering if ya’ll have heard anything about it? I really want to try it.

  3. Katie @ goodLife {eats} says:

    You can use the same brine recipe, but may need to make a larger batch depending on how big the turkey is. For a larger one, I’d also double the herb butter. You can still roast using the same method as long as you can lift the bird to flip it, but you’d have to monitor the temperature since it will definitely take longer. Hope that helps!

  4. Amanda says:

    Thanks Katie! Was looking for a good brine recipe. I make a 25 pounder every year. Figured I would use a garbage bag and a rubbermaid container :)

  5. Katie says:

    Glad I could help! You might be able to use one of the larger sizes of the bags I linked to. For my turkey I use the smallest, but there are 2 more that are bigger. They seal well and are thick plastic so you don’t have to worry about leakage. Enjoy!

  6. Anonymous says:

    Trying to print in firefox nets you the ingredient list an nothing else. Any chance of getting a print button added to the site (one that generates a printer friendly version of the page)?

  7. Ian says:

    Thanks for the instructions on brining. However, I’ve got to tell you that the turkey in the photo almost makes my stomach turn. I’ve never seen a turkey come out with so many colors (green???). Was this something you did intentionally?

  8. Natalie Zee Drieu says:

    Hi Ian,
    We have a “be nice” policy on CRAFT. It’s obvious that the green is the herbs in the turkey. It looks very appetizing to me! I don’t see anything odd about it at all.

  9. Tiffany says:

    I think this recipe is absolutely divine! So looking forward to using your idea this year. :)

  10. Tim says:

    Just got finished eating the feast. Your recipe was absolutely amazing. This was my first time cooking for Thanksgiving and my first bird ever. Thank you for posting this. I can not stress how delicious it turned out.
    Thanks & Happy Thanksgiving!
    ~Tim

  11. Alison Allen says:

    I used this recipe for our Thanksgiving turkey yesterday. It was the BEST turkey ever. I will use this again and again. Thanks so much for sharing!

  12. Audie says:

    I just cooked my first turkey at the first Thanksgiving I’ve ever hosted. I was really worried that I would mess up the turkey (and then mess up Thanksgiving), but this recipie saved me! My future in-laws were nervous that I was doing all these different things (they had never brined a turkey before) but they were blown away by this recipie! I usually don’t like white meat, but this was so juicy and delicious! We didn’t even have any leftovers at the end of the weekend (which is saying something because it was a 25lbs bird and there were only 6 of us). And the instructions were so easy to follow. The only problem that I had was getting the butter to stick to the bird (it just stuck to my fingers) Do you have any tips?
    I have to second the wish to add a print button to the webpage, because this recipie is definitally a keeper!

  13. Natalie Zee Drieu says:

    We just started adding a printable PDF to recipes with this wednesday’s recipe by Katie Goodman here: http://blog.craftzine.com/archive/2009/12/cinnamon_maple_pecans_and_suga.html. We will try to go back to posts and make printable PDFs. Thanks!

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