Thanksgiving Turkey

Brining Solution:

Brining helps make the bird more moist and also can marinate it. It must be done for at least 12 hours prior to cooking your turkey.

  • 12 cups water, divided
  • 1 cup kosher salt
  • 2 cups sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons sage
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 1 tablespoon pepper
  • 4 cups ice
  • Brining Bag!!
  1. Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
  2. Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in your Brining Bag and completely seal the bag. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.

Ingredients for Roasting:
17 lb turkey
Olive Oil


Chopped Carrots, onions, celery and butternut squash

Green Onions
Salt Pepper

After you draining your brining solution from the bag, begin to loosen the skin on the breast of the turkey with your hand, so you can put chunks of butter and your herbs underneath the skin.

You can also slightly cut into the thigh skin and stick butter and herbs on the underside of the turkey as well. Stuff the chopped vegetables, garlic, and green onions into the cavity of the bird and put aluminum foil in the cavity to hold the veggies in.

Rub honey all over the bird until covered, then sprinkle salt and ground pepper on the outside of the bird (Not too much salt).

I place the bird in the roasting pan UPSIDE DOWN, with the breast facing down. This was the juices will drain to the breast, giving you a moist turkey breast.

Cook at 450 degrees for the first thirty minutes and then turn the oven down to 275-300 degrees at 20 minutes per pound or until the internal temperature of the bird is about 175 degrees, using a turkey thermometer. Baste the turkey every 30 minutes.

My 17 pound turkey cooked for about six and a half hours and was the best turkey I’ve made. I hope you enjoy the recipe and had a great thanksgiving.




Hopefully everyone had a great thanksgiving and enjoyed there turkey.


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