Everyone has a family or traditional Thanksgiving turkey recipe but if you’re struggling to change things up or have a need to start over, this recipe will leave your mouth watering and your guests begging you for the recipe. To begin, a great turkey recipe starts with a great brine. I strongly recommend that you put this turkey on a gas grill and cook it for approximately five (5) hours. This is the best way to cook this bird but if you have a strong need for the traditional smell of Thanksgiving Day place the turkey in the oven.
Here’s what you need:
(These ingredients are for a larger group of 20 or more guest.)
- purchase a large brine bag
- 1 gallon vegetable broth
- 1 gallon of apple cider
- 2 cup sea salt
- 2 tablespoon crushed dried rosemary
- 1 package of dried sage
- 4 sprigs of dried thyme
- 1 tablespoon dried savory
- 1 gallon ice water
- The turkey should sit in a brine bag for 24-48 hours before going into the oven or on the grill.
Here are the cooking directions.
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Place the bird upside down in a pan on the grill and set the temperature to 400 degrees. After 90 minutes turn the bird right side up and baste every hour. After approximately 5 hours the turkey will be done and it will be the most delicious turkey you have ever tasted.