Never fear - an outline for cooking your turkey is here!!
I highly suggest brining the turkey for 12-18 hours before cooking it - this helps the turkey to retain moisture and also adds flavor to the bird. This is what I did last night (cooking today)
Heat 2 gallons water
add 2 cups kosher salt, 1.5 cups sugar (I only had 1/2 cup white sugar so the other 1 cup was brown - opps!), 1 tablespoon dried thyme leaves, 1+ tablespoons whole black peppercorns, 1 tablespoon dried coriander, 1 tablespoon dried sage
Stir until salt and sugar are dissolved.
I washed the turkey and put it in a lobster pot. I let the brine cool and then poured it over turkey - then I added an additional 2 gallons of cold water (and then just enough more to cover turkey)...Let sit covered in fridge for 12-18 hours. - Viola!
Wt of Bird ~ Roasting Time (Unstuffed) ~ Time(Stuffed)
10-18 pounds ~ 3-3.5 hours ~ 3.75-4.5 hours
18-22 pounds ~ 3.5-4 hours ~ 4.5-5 hours
22-24 pounds ~ 4-4.5 hours ~ 5-5.5 hours
24-29 pounds ~ 4.5-5 hours ~ 5.5-6.25 hours
over 29 lbs - get your head examined - that bird is wayyyyy to big!
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