Nothing tops a holiday feast like a brined turkey. We take all of the fuss out of the brine to make poultry perfection. Best of all, doing it yourself save money on expensive brine kits. Everett’s Celery Sage Fusion adds onion and the herbiness of sage that people expect, but the celery brings complexity to the dish.
Makes 8 servings
8-12 Lbs turkey
2 quarts water, boiling
3 Tbsp Everett's Celery Sage Fusion
1 cup kosher salt
1 cup maple syrup
6 quarts cold water
1 cup of whiskey
- In a large stock pot, bring 1st 3 brine ingredients to a boil
- Turn down the temperature and simmer 10 minutes. Allow the flavors to infuse the brine.
- Add the remaining brine ingredients and take off the heat. Allow to cool for 15 minutes.
- Once cool enough to touch the brine, add the brine and turkey to a brine bag and place in the fridge or on ice in a cooler.
- Brine turkey for 24 hours.
- Drain and let dry on rack in fridge for 30 minutes. This dries out the turkey to prepare for cooking.
- Cook at 275 F. For 2 hours or until a meat thermometer in the thigh reads 145 F.
- Raise the oven temperature to 400 F and roast for 1 hour or 165 F in the thigh.
- Remove from the oven and allow the turkey to rest for 15 minutes.