This recipe for a holiday center is infused with the aroma of spices in brine. Making an 18-20 pound turkey. Yield. Ingredients: 1 1/2 cups coarse salt, 6 bay leaves, 2 tablespoons coriander seeds, 1 tablespoon juniper berries, 2 tablespoons black pepper, 1 tablespoon fennel seeds, 1 teaspoon black or brown mustard seeds, 1 turkey (18-20 pounds), rinsed, neck and giblets reserved, liver reserved for stuffing if desired, 3 quarts buttermilk, 2 medium onions, thinly sliced, 6 cloves garlic, crushed, 1 bunch fresh thyme. Directions: 1. Bring 1 quart water, salt, bay leaves, and spices to a boil in a medium saucepan, stirring until salt dissolves. Cool 5 minutes. 2. Line a 5-gallon container with a large brining bag. Place turkey in bag; add salt mixture, buttermilk, onions, garlic, and thyme; tie bag. (If turkey is not fully submerged, weight it with a plate.) Chill 24 hours, turning turkey once. 3. Remove turkey from brine; discard brine. Rinse turkey and pat dry. Let stand at room temperature 1 hour. 4. Preheat oven to 400 degrees. Tie turkey legs together and tuck wing tips under. Transfer to a large roasting pan fitted with a rack. If oven allows, first place in oven, legs first. Roast 45 minutes, then reduce temperature to 325 degrees and continue roasting, basting, and rotating every 30 minutes until a thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees, 2 to 2 1/2 hours. Let stand at least 30 minutes before carving.
(Comment in Chinese) 这道火鸡配方看起来非常美味！用酪乳和香料腌制，一定会让火鸡更加鲜嫩多汁。步骤详细，易于操作，适合家庭烹饪。感谢分享！
26.04.2023 @ 23:13
This recipe for a holiday center is infused with the aroma of spices in brine. Making an 18-20 pound turkey. Yield. Ingredients: 1 1/2 cups coarse salt, 6 bay leaves, 2 tablespoons coriander seeds, 1 tablespoon juniper berries, 2 tablespoons black pepper, 1 tablespoon fennel seeds, 1 teaspoon black or brown mustard seeds, 1 turkey (18-20 pounds), rinsed, neck and giblets reserved, liver reserved for stuffing if desired, 3 quarts buttermilk, 2 medium onions, thinly sliced, 6 cloves garlic, crushed, 1 bunch fresh thyme. Directions: 1. Bring 1 quart water, salt, bay leaves, and spices to a boil in a medium saucepan, stirring until salt dissolves. Cool 5 minutes. 2. Line a 5-gallon container with a large brining bag. Place turkey in bag; add salt mixture, buttermilk, onions, garlic, and thyme; tie bag. (If turkey is not fully submerged, weight it with a plate.) Chill 24 hours, turning turkey once. 3. Remove turkey from brine; discard brine. Rinse turkey and pat dry. Let stand at room temperature 1 hour. 4. Preheat oven to 400 degrees. Tie turkey legs together and tuck wing tips under. Transfer to a large roasting pan fitted with a rack. If oven allows, first place in oven, legs first. Roast 45 minutes, then reduce temperature to 325 degrees and continue roasting, basting, and rotating every 30 minutes until a thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees, 2 to 2 1/2 hours. Let stand at least 30 minutes before carving.
(Comment in Chinese) 这道火鸡配方看起来非常美味！用酪乳和香料腌制，一定会让火鸡更加鲜嫩多汁。步骤详细，易于操作，适合家庭烹饪。感谢分享！