Roasting a Turkey (Brine Method)

 

 Why Brine?

Brining makes it moist. Why are brined turkeys so juicy? Salt causes the meat tissues to absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting and the long cooking time--you end up with a juicy bird.

How to Brine a Turkey:

The real trick with brining is finding a container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine. Place the container on the lowest shelf of the refrigerator (so spills won't reach foods below).
The basic ratio for turkey brine is 1.5 cups of kosher salt to 1.5 gallons of water.

• Dissolve salt in two cups of hot water. Stir and dissolve salt in cold or ice water 
• Remove giblets and neck from turkey. Thoroughly rinse turkey inside out. 
• Immerse turkey in brine and refrigerate for at least twelve hours but no longer than 24 hours

Cooking the turkey:
When you're ready to roast, rinse off the brine thoroughly with cool tap water, and pat dry with paper towels.

Tuck the wing tips behind the back and place the bird, breast-side up, on a roasting rack or a pan.

Instructions:
Stuff the turkey with one apple cut in halves, and one lemon cut in halves. Add one fresh garlic clove, 1/2 onion, celery, and carrots to the inside of the turkey. Add 2 chopped apples, carrots, celery, onions and garlic to the outside of the turkey in the pan. No salt should be added to compound butters or spice rubs.

Detach the skin from the breast meat of the turkey without removing it. Make sure to add butter underneath the skin of the turkey (breast), and include rosemary, thyme, garlic seasoning and cayenne pepper for a little spice underneath the skin. Apply olive oil over the outside of the turkey then add these same seasonings to the out side of the turkey.

Preheat the oven to 375 degrees. Place foil or plastic bag covering over the turkey, and insert it into the oven. The turkey should take approximately 4 hours to cook. The turkey should read 170 degrees inside the thickest part (using a thermometer) before removing it from the oven. After the turkey has reached 170 degrees, then it is ready and should be removed from the oven.