Our Garden-Fresh Brined Turkey Recipe

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Our New England garden, vibrant and bountiful in the summer, provides us with an array of fresh herbs and spices that we dry and store for winter use. By Thanksgiving, these dried treasures become the stars of our brine mix, bringing a burst of summer freshness to our holiday table.

Author: Don Nicholas
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: Serves 10-12 1x
Category: Entrées

Ingredients

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For the Brine
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 cloves garlic, crushed
- 1 tablespoon black peppercorns
- 4 sprigs rosemary (dried)
- 4 sprigs thyme (dried)
- 4 sprigs sage (dried)
- 4 bay leaves
- 1 tablespoon whole allspice berries
- 1 teaspoon crushed red pepper flakes
For the Turkey
- 1 (12-14 pound) turkey, thawed if frozen
- 1/2 cup melted butter
- Freshly ground black pepper
- Additional fresh herbs for roasting (rosemary, thyme, sage)

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Instructions

Prepare the Brine:

In a large stockpot, combine the water, kosher salt, and brown sugar. Heat over medium-high heat, stirring occasionally until the salt and sugar are completely dissolved. Remove from heat.
Add the oranges, lemons, garlic, peppercorns, rosemary, thyme, sage, bay leaves, allspice berries, and red pepper flakes to the pot. Allow the brine to cool to room temperature.

Brine the Turkey:

Place the turkey in a large brining bag or a clean cooler.
Pour the cooled brine over the turkey, ensuring it is fully submerged. If using a cooler, you can add ice to keep the turkey cold.
Seal the bag or cover the cooler and refrigerate for 12-24 hours.

Roast the Turkey:

Preheat your oven to 325°F (165°C).
Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.
Place the turkey on a roasting rack in a large roasting pan.
Brush the turkey with melted butter and season with freshly ground black pepper. Tuck additional fresh herbs into the cavity and under the skin if desired.
Roast the turkey, basting occasionally with pan drippings, until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh (approximately 3-4 hours).
Remove the turkey from the oven and let it rest for at least 20 minutes before carving.

Notes

Suggestions for the Complete Thanksgiving Dinner

To complement our succulent brined turkey, we suggest a menu that captures the essence of a traditional New England Thanksgiving with a modern twist.

Spicy Cornbread Dressing: A savory and slightly spicy cornbread dressing with a blend of herbs and giblets.

Orange-Cranberry Sauce: A tangy and sweet cranberry sauce with a hint of orange zest.

Healthy Green Bean Casserole: A lighter version of the classic, with fresh green beans and a creamy mushroom sauce.

Pilgrim Pumpkin Pie: A timeless dessert with a rich, spiced pumpkin filling and a flaky crust.

Beverages

Cider Mulled Wine: Warm spiced wine with apple cider, perfect for a cozy autumn evening.

New England Cranberry Sparkler: A refreshing cocktail with cranberry juice, sparkling water, and a splash of vodka.

Find it online: https://foodgardening.mequoda.com/articles/a-new-england-thanksgiving-tale/