Flavor Recommendations: Garlic & Herb, Lemon Pepper, Original Hickory, Sweet & Spicy F.I.T. BrineTM Flavor
INGREDIENTS (10+ servings):
- Whole Turkey
- 1oz (approximately half of 1/3 cup) F.I.T. BrineTM for every 2.5lbs of bone-in turkey
- Water
- 1-2 onion
- 1lb carrots
- 1 stalk celery
- 1 apple
- 1 stick butter
- 3 sprigs of rosemary
- 5 sage leaves
- Brine bag
- Roasting Bag
DIRECTIONS:
~Day before you plan to eat~
- Thaw and clean the turkey and remove the giblets
- Place the turkey in a 2 gallon bag
- Add 1oz of F.I.T. BrineTM for every 2.5lbs of turkey (example: for a 15lbs turkey, use 6oz F.I.T. BrineTM)
- Add just enough water to the bag to submerge the turkey in the brine when bag is sealed.
- Seal the bag using a zip-tie or twist tie. (~Note~ attempt to remove air before sealing)
- Shake till spices and water are mixed
- Allow turkey to brine for about 24hrs. (~Optional~ About 12 hrs in, flip the turkey)
~Cooking/Eating Day~
- Preheat the over to 500°F
- OPTIONAL -- Slice up the onions, carrots, celery, and apple and set aside
- Take turkey out of the brine and place on a roasting rack
- Rub softened butter all over the outside of the turkey and in the cavity. Rub a little bit of the butter under the turkey skin as well if possible.
- ~Optional~ if you strained the brine, rub spice/herb mixture all over the outside of the turkey
- OPTIONAL -- Stuff the turkey cavity with onions, carrots, celery, apples, rosemary, and sage
- Tie the legs together with string and tuck the wing tips under the body of the turkey
- For added moistness place in roast bag during cooking
- Roast the turkey at 500°F for 30min
- Reduce the temperature to 350°F.
- Cover the turkey breast with foil and insert a probe thermometer in the thickest part of the breast
- Continue to roast turkey till thermometer reaches 160°F
- Take the turkey out of the oven and allow it to rest for about 20min
- Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)