|1||Granny's turkey, fresh or thawed|
|1 ½ cups | 375 ml||onion, coarsely chopped|
|2 tbsp | 30 ml||garlic, chopped|
|½ cup | 125 ml||sea or kosher salt|
|1 tsp | 5 ml||black peppercorns|
|1 tsp | 5 ml||coriander seeds|
|4 sprigs||fresh thyme|
|¼ cup | 65 ml||brown sugar|
|8 cups | 2 l||water|
|12 cups | 3 l||ice water|
Combine all the brine ingredients except water in a saucepan. Add 2 l of water; bring to a boil and simmer for 15 minutes.
Chill the brine by adding ice water and placing it in a cool place until cold.
Remove the neck and giblets from the turkey and place it in a large pot, food safe container or a brining bag. Add the brine so that it covers the bird and store in a refrigerator for approximately 24 hours.
Rinse the turkey with cold water, pat dry with paper towel and then coat the turkey with olive oil, unsalted butter, or a rub, as desired.
Oven roast, barbecue, or smoke the turkey according to standard cooking instructions.
A meat thermometer should read 170°F or 77°C when the turkey is done.
Let the turkey rest for 20 minutes before carving.
Recipe courtesy of Chef Jason Wortzman.
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