Brined Turkey | CUESA

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Brined Turkey

Source:

Dan Jablow, Jablow’s Meats

This recipe was demonstrated for CUESA’s Market to Table program on November 23, 2013.

Makes 1 turkey

INGREDIENTS

2 cups kosher salt
1 cup sugar
¼ cup fresh tarragon, whole stems and leaves
¼ cup fresh parsley, whole stems and leaves
8 bay leaves
4 garlic cloves, smashed
1 onion, sliced
3 tablespoons black peppercorns, roasted
2 lemons, halved
1 turkey

PREPARATION

1.    Pour 2 gallons of cold water into a non-reactive vessel (a plastic bucket is a good choice). Add all the ingredients except the turkey and mix thoroughly to combine.

2.    Submerge the turkey in the brine. Weigh it down with a plate if necessary to keep it fully submerged. If this does not make enough brine to cover your turkey, add more brine (for every gallon of water, use 1 cup of salt and ½ cup sugar).

3.    Cover and refrigerate according to the following guidelines.

Individual breast or leg pieces: up to 12 hours
Whole 10-15 pound birds: up to 24 hours
Whole 15+ pound birds: 24-36 hours

4.    Preheat the oven to 350°F. To cook, remove the turkey from the brine and pat dry with paper towels. Set a rack inside a roasting pan and place the turkey on top of the rack.

5.    Roast the turkey until the internal temperature reaches 165°F as recorded by a probe thermometer placed into the thickest part of the thigh. Cooking times will vary depending on the oven and the bird size, but allow approximately 15-20 minutes per pound.

6.    Remove from the oven and let rest for 15 minutes before carving.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »