As Thanksgiving approaches, the culinary spotlight shines on the iconic centerpiece of the feast: the turkey. This year, why not transform your traditional turkey into a succulent, flavorful masterpiece? Introducing our exclusive Poultry Brine Sea Salt Blend, a tantalizing infusion of carefully selected salts and herbs designed to elevate the taste and tenderness of your holiday bird.
To ensure a timely delivery for your upcoming Thanksgiving feast, orders for our Poultry Brine Sea Salt Blend must be placed by midnight on 11/14/23. Don't miss the opportunity to be #SALTYAF in all the BEST ways this Thanksgiving.
Now.. lets down to business!
For the Brine:
- 1 whole turkey (12-14 pounds)
- 1 cup Poultry Brine Sea Salt Blend
- 1/2 cup brown sugar
- 2 oranges, sliced
- 1 lemon, sliced
- 4-5 cloves of garlic, smashed
- 4-5 sprigs of fresh thyme
- 4-5 sprigs of fresh rosemary
- 1 gallon cold water
- 4 tablespoons unsalted butter, softened
- 2 teaspoons Poultry Brine Sea Salt Blend
- 1 teaspoon freshly ground black pepper
- 2 onions, quartered
- 4-5 carrots, peeled and cut into chunks
- 4-5 celery stalks, cut into chunks
Prepare the Brine:In a large stockpot, combine the Poultry Brine Sea Salt Blend, brown sugar, oranges, lemon, garlic, fresh thyme, and rosemary with a gallon of cold water.
Stir until the salt and sugar are fully dissolved. Remove any giblets or neck from the turkey cavity.
Place the turkey into a large brining bag or a clean, food-safe container that can hold the turkey and the brine.
Pour the brine over the turkey, ensuring it's fully submerged. Seal the bag or cover the container and refrigerate for 12 to 24 hours.
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Remove and Prepare the Turkey:
Remove the turkey from the brine and pat it dry with paper towels.
In a small bowl, combine the softened butter, Poultry Brine Sea Salt Blend, and black pepper.
Carefully loosen the skin over the turkey breast and spread the seasoned butter under the skin.
Place the quartered onions, carrot chunks, and celery chunks in the turkey cavity.
Roast the Turkey:
Place the turkey on a rack in a roasting pan.
Cover the turkey loosely with aluminum foil.
Roast in the preheated oven for approximately 15 minutes per pound or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
In the last 30 minutes of roasting, remove the foil to allow the skin to brown.
Rest and Serve:
Once the turkey is done, remove it from the oven and tent it with foil. Let it rest for about 20-30 minutes before carving.
Stay tuned for our upcoming blog post, where we'll share our show-stopping side dishes, that will have your guests asking for seconds.