Brine:
- 12 Bottles of Guinness or New Castle Beer
- 1/2 Gallon (2.9l) Apple Cider
- 4 Cups of 18 Year old Glen Livet Scotch Whiskey
- 4 Cups of Brown Sugar
- 4 Cinnamon Sticks
- 1/2 Cup of Whole Black Peppercorns
- 1tbsp of salt
Combine Brine ingredients into very
large pot.
Submerge turkey in brine, cover and refrigerate.
Rotate turkey every 8-12 hours to ensure that all of turkey has soaked up brine.
Soak for 36 to 48 hours, the turkey will defrost during the brining and soak up the flavor of the mixture. (yum!)
Submerge turkey in brine, cover and refrigerate.
Rotate turkey every 8-12 hours to ensure that all of turkey has soaked up brine.
Soak for 36 to 48 hours, the turkey will defrost during the brining and soak up the flavor of the mixture. (yum!)
Cooking The Turkey:
Preheat oven to 400f.
Butter Roasting Pot.
Cut 3 large potatoes into 1/4" slices going the length of the potato.
Place potato slices on bottom of Roasting pot so that the turkey doest stick to the pot.
Drain Turkey and remove neck, giblets and other packing material
Put turkey into roasting pot atop potatoes.
Take 3 sticks of butter and 3 cups of brine, and warm on medium low in sauce pan until butter has melted.
Baste turkey with half of butter-brine sauce, saving the other half for later.
Put Turkey into oven, covering with a tin foil tent for 30 minutes.
While Turkey is in for the first thirty minutes, take neck, giblets, and 4 cups of the brine and combine in an uncovered sauce pan and heat over medium flame for the gravy base.
Once the 30 minute timer has gone off, remove turkey, pour gravy base into bottom of roasting pot and baste turkey with remainder of butter-brine and reduce the oven temperature to 300f.
Return Turkey to the oven and baste with own juices every 30 minutes and cook until a meat thermometer says the internal meat is at least 180f. This process should take about 4-5 hours.
See Cornbread Stuffing recipe for my favorite turkey stuffing.
Butter Roasting Pot.
Cut 3 large potatoes into 1/4" slices going the length of the potato.
Place potato slices on bottom of Roasting pot so that the turkey doest stick to the pot.
Drain Turkey and remove neck, giblets and other packing material
Put turkey into roasting pot atop potatoes.
Take 3 sticks of butter and 3 cups of brine, and warm on medium low in sauce pan until butter has melted.
Baste turkey with half of butter-brine sauce, saving the other half for later.
Put Turkey into oven, covering with a tin foil tent for 30 minutes.
While Turkey is in for the first thirty minutes, take neck, giblets, and 4 cups of the brine and combine in an uncovered sauce pan and heat over medium flame for the gravy base.
Once the 30 minute timer has gone off, remove turkey, pour gravy base into bottom of roasting pot and baste turkey with remainder of butter-brine and reduce the oven temperature to 300f.
Return Turkey to the oven and baste with own juices every 30 minutes and cook until a meat thermometer says the internal meat is at least 180f. This process should take about 4-5 hours.
See Cornbread Stuffing recipe for my favorite turkey stuffing.
