Elliott's Personal Recipe: Roasted Turkey

chicken Garlic & Herb Lemon Pepper Main Dishes Original Hickory Sweet & Spicy

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


~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)

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