Wet Brine

An overnight soak in a salty, aromatic bath will result in perfectly moist and flavorful turkey.

Our Recipe (18-20 lb bird)

• 8 quarts water
• 1c kosher salt
• 1/2c brown sugar
• 2T molasses
• 1 bunch rosemary
• 2 ea cinnamon sticks
• 4 ea bay leaves

– Boil 8 quarts water.  Add all other ingredients, stirring until all salt and sugar is dissolved. Cool until mixture is 40 degrees F or less before proceeding.

-Make sure giblets and neck are removed from turkey cavity, saving them for your gravy or stock, then place turkey in a brine bag within a bucket. Slowly add the cooled brine mixture.  Seal the bag well and place in the refrigerator (or in an ice-packed cooler.)

-After 14-18 hours, remove turkey, pat skin and cavity dry with paper towels and allow to come to room temperature before roasting (12-18 hours, but no longer than 24.)

Dry Brine

Packing with salt creates the turkey’s own brine for a juicy bird and extra crispy skin.

Our Recipe (18-20 lb bird)

• 1/4c + 2T kosher salt
• 1t pepper
• 2T fresh thyme
• 14 ea bay leaves
• 2T baking powder

– Pat your turkey dry inside and out.

-In a medium bowl, mix together all ingredients.

-Generously rub salt inside the cavity, under and on top of the skin of the bird.

-Place in a brine bag and seal.  Refrigerate for a minimum 2 days, turning once. Do not rinse. Let come to room temperature before roasting.

Dry Roast

• 2-3 days prior roasting, brine.
• 1.5 days prior, dry your bird in the refrigerator.
• 6-12 hours prior roasting, start bringing bird to room temperature.
• Preheat oven to 425 degrees F, rack in lower third.
• Place bird breast side up on a roasting rack in a roasting pan. Pour 1 cup water in bottom and roast for 1 hour.
• Roast until 165 degrees F, now checking every 10 minutes.

Stock

• Turkey carcass
• 2 stalks celery, halved.
• 2 carrots, halved
• 1 onion, skinned and halved.

Place all ingredients into a stockpot and cover with water.  Bring to a light simmer, skimming every few minutes. Strain and cool quickly. Refrigerate 3 days or freeze.

Drippings tip: brining a bird results in salty drippings.  If making gravy, add drippings slowly and taste as you go.

For more flavor

• Consider slipping butter under the skin of the turkey prior to roasting. Using your hands, carefully separate the skin off the breasts and carefully place quite a bit of butter beneath. You can also add fresh herbs to the butter.
• Stuff the cavity of the bird with aromatics: citrus, garlic, onion and fresh herbs.
• Or, stuff with stuffing! Remember to pack it lightly and leave some room. 1/2 to 3/4c of stuffing per pound of turkey should do it.  Stuffing will increase cooking time and the temperature of the stuffing should end up being the same as the bird: 165 degrees F.
• Rest your turkey for about 20 minutes prior to serving.

Butcher’s Tip

• Flip the wings back under the neck and tie the legs together before roasting.
• 24 hours prior cooking, air dry the bird in the fridge uncovered for the crispiest skin!