• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2

Credit
Recipe courtesy of Chef Jason Wortzman Copyright © 2017 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved

Serves:
Prep Time: 23 hrs
Cook Time: 5 hrs
Note: This recipe will make enough brine for a 3-5 kg (small) turkey. Increase the quantity of brine by 1.5 – 2 times for larger turkeys.  
  1. Combine all the brine ingredients except water in a saucepan. Add 2 l of water; bring to a boil and simmer for 15 minutes.
  2. Chill the brine by adding ice water and placing it in a cool place until cold.
  3. Remove the neck and giblets from the turkey and place it in a large pot, food safe container or a brining bag. Add the brine so that it covers the bird and store in a refrigerator for approximately 24 hours.
  4. Rinse the turkey with cold water, pat dry with paper towel and then coat the turkey with olive oil, unsalted butter, or a rub, as desired.
  5. Oven roast, barbecue, or smoke the turkey according to standard cooking instructions.
  6. A meat thermometer should read 170°F or 77°C when the turkey is done.
  7. Let the turkey rest for 20 minutes before carving.
  *Servings vary based on bird size - 1 person/lb or 2 people/kg allowing for lots of leftovers.                            

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