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Spicy Brined Turkey
Spicy Brined Turkey
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Prep Time:
15 minutes
Cook Time:
220 minutes
Total Time:
610 minutes
Spiced brined turkey: juicy, flavorful highlight of Thanksgiving feast with peppercorns, allspice, ginger.
Ingredients:
  • 1 gallon chicken stock
  • 1 cup kosher salt
  • 0.5 cup light brown sugar
  • 2 tablespoons dried minced onion
  • 2 tablespoons red pepper flakes
  • 3 whole cinnamon sticks
  • 1 tablespoon cracked black peppercorns
  • 0.5 tablespoon cracked allspice berries
  • 0.5 tablespoon chopped candied ginger
  • 1 gallon ice water
  • 1 (14 pound) thawed whole turkey, neck and giblets removed
  • 0.5 cup butter, softened
  • aluminum foil
Instructions:
  • In a large stockpot over medium-high heat, mix chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger. Bring to a boil, stirring until sugar and salt dissolve (3 to 5 minutes). Take off the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
  • In a clean, food-grade, 5-gallon bucket, mix the brine with ice water. Add the turkey, breast-side down. Cover and refrigerate (or place in a cool area like a basement) for 6 hours, flipping the turkey halfway through.
  • Preheat the oven to a high temperature of 500°F (260°C) with the oven rack on the lowest level. Place a roasting rack in a wide, shallow pan.
  • After soaking in the brine, wash the turkey thoroughly with cold water inside and out. Next, place the turkey on the roasting rack, pat it dry with paper towels, tuck the wings back, and generously massage butter all over the bird.
  • Roast the turkey in the preheated oven for 30 minutes. Take it out and place a probe thermometer into the thickest part of the breast, then cover the breast with a double layer of aluminum foil.
  • Continue roasting at 350 degrees F (175 degrees C until meat is no longer pink at the bone, juices run clear, and instant-read thermometer reads 165 degrees F (74 degrees C). Rest covered in a warm area for 15 minutes before slicing.

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