Categories: Thanksgiving

Ingredients

• 1 18-20lb thawed turkey
• 1 cup salt
• 3 cans chicken broth
• 1 tbsp garlic salt
• 2 tsp pepper

Directions

1. Thaw Turkey – start this 6 full days ahead (4 days to thaw, 2 days to brine).

2. Place thawed, rinsed, cleaned turkey in stock pot w/lid large enough to hold the bird.

3. Dissolve salt in a quart jug filled 1/2 full of HOT water. Stir until all of the salt is dissolved (water will still be cloudy).

4. Fill remaining jug full to the top with cold water and pour over turkey.

5. Keep filling quart jug with cold water and fill stock pot until BRIMMING full. Bird should be fully covered with water/brine.

6. Place stock pot (Turkey bath) in refrigerator for 48 hours.

7. Remove bird from the bath, drain, place breast side down in traditional turkey pan. Garlic salt, pepper, the bottom and cover tightly with foil.

8. Preheat oven to 300 and bake covered, upside down, for 3 hours.

9. After 3 hours, uncover and flip the bird. Garlic salt and pepper top/breast side. Bake at 450 for 30 minutes to desired brownness and then remove from oven.

Email to a friend | Print this recipe | Back