Spicy Brined Turkey
If you want a tender, juicy turkey without all of the basting, this spicy brined turkey is the thing for you.
- Serves: 14 persons
- 1gallon chicken stock
- 1cup kosher salt
- ½cup light brown sugar
- 2tablespoons dried minced onion
- 2tablespoons red pepper flakes
- 3whole cinnamon sticks
- 1tablespoon cracked black peppercorns
- ½tablespoon cracked allspice berries
- ½tablespoon chopped candied ginger
- 1gallon ice water
- 1(14 pound) thawed whole turkey, neck and giblets removed
- ½cup butter, softened
- aluminum foil
Step 1Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
Step 2Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
Step 3Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
Step 4Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
Step 5Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
Step 6Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.