JACINTHA PAYNE

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HOW TO COOK THE MOST DELICIOUS TURKEY - FROM BRINE TO TABLE

JACINTHA PAYNE

BRINE

INGREDIENTS

  • Around 7 Quarts of Water (you want your turkey covered)

  • 1 Cup of Coarse Sea Salt

  • 8 Bay Leaves

  • 2 Tablespoons Whole Black Peppercorns

  • 1 Teaspoon Mustard Seeds

  • 2 Medium Onions, Thinly Sliced

  • 4 Carrots, Washed

  • 9 Garlic Cloves, Crushed

  • 1 Fresh Whole Turkey, Patted Dry (neck, giblets, and liver removed)

  • 1 Bottle Dry Riesling

  • 1 Bunch Fresh Thyme

DIRECTIONS

  1. Bring 4 cups of water, sea salt, bay leaves, peppercorns, mustard seeds, onions, carrots, and garlic to a simmer. Stir until salt has dissolved. Let cool.

  2. Line the container using to brine the turkey. I typically use a cooler and line it with a black (UNSENTED) trash bag.

  3. Place turkey in the bag, breast side down. Add salt mixture with remaining water and other ingredients.

  4. Once filled with all ingredients, pull the bag tight so the turkey is completely covered in the brine. If turkey is not submerged, weight it with a plate. You can cover the outside of the bag with ice to keep your turkey cool for multiple days. Just keep replacing the ice if it melts. Keep below 40F.

  5. Suggested brine timing: Maximum brine - 3 days // Minium brine - 12 hours. I typically brine for around 36 hours.

RUB

INGREDIENTS

  • 1 Tablespoon, Salted Kerrygold butter, Melted

  • 2 Tablespoons Creole Seasoning

  • 2 Teaspoons Granulated Garlic

  • 2 Teaspoons Freshly Ground Black Pepper

  • 1 Teaspoon Dried Thyme

  • 1 Teaspoon Dried Oregano

  • 4-5 Bay Leaves

DIRECTIONS

  1. About an hour before you plan to start cooking, remove the turkey from the brine. Rinse off under cool running water and pat dry with paper towels.

  2. Tuck the wings under the body and pint he neck skin town - using toothpicks. Tie the legs together.

  3. Apply a light coat of butter.

  4. Grind and mix spices together in separate bowl.

  5. Sprinkle with rub - inside and out.

COOK

INGREDIENTS

  • 1 Peeled Onion, Chopped in Half

  • 3 Carrots

  • 2 Bunches Fresh Thyme

  • 3 Tablespoons Salted Kerry Gold Butter

  • 1 Turkey Cooking Bag

DIRECTIONS

  1. Oven temp 325º

  2. Once your turkey is covered in the rub, put 1 tablespoon of butter on each leg and 1 in the center of the bird.

  3. Stuff the inside of the bird with the onion and carrots.

  4. Place fresh thyme on top of the turkey.

  5. Cook for 2-4 hours (or until internal temperature of 165º is reached)

|  Credits: Author and Photography - Jacintha Payne  |