Servings: 16 servings
Calories: 333kcal
Equipment
- 1 Large size cooler to brine turkey
- 1 Pastry brush
Ingredients
- 11 lb Whole Turkey thawed
- 1 bag World Market Turkey Brine prepared according to package directions
- water and ice enough to cover and keep the turkey chilled each day you plan to brine; to avoid bacteria
- Simple Truth Organic® Low Sodium Free Range Chicken Broth enough to add moisture to the bottom of the roasting pan
- Butter-flavored non-stick Cooking spray
- 3 Tbsp unsalted butter melted
- 1 tsp Better than Bouillon Roasted Turkey base
- 2 tsp ground black pepper
- 1 tsp dried sage
- 1 tsp Dash Original seasoning
- ½ tsp organic turmeric
- ⅛ tsp sea salt
Instructions
Turkey Brine:
- Prepare the World Market Turkey brine, per the package directions, and let cool a bit before adding ice and cold water to fill the cooler. 3 - 7 days before roasting, prepare and let brine for your desired amount of days.
- Ensure that your turkey is fully thawed, then remove the innards from the turkey before setting it into the brine. Reserve the gizzards, heart, and neck giblets for future use in recipes such as Cornbread Dressing.
- Place the turkey into the cooler, completely submerged in the brine/water mixture. Each day, check to ensure that the turkey is still chilled (adding more ice when needed), as well as turning and sticking the turkey with a fork, as necessary.
Additional Prep:
- At least an hour prior to roasting your turkey, rearrange the oven rack to the lowest and preheat your oven according to the weight of your turkey:10 - 16 lb: 400°F16 - 20 lb: 425°FPour enough chicken broth on the bottom of the pan to add moisture, then spray the cooking rack with the butter-flavored spray. Set your V-roasting rack aside.
- In a small or medium microwave-safe bowl, melt your butter on HIGH in increments of 10 seconds for about 20 - 30 seconds; until completely melted. Stir or whisk in bouillon paste and seasonings, then mix well until combined. Set aside.
- Remove the turkey from the brine - using gloved hands or very strong utensils - draining as much water as possible, before transferring it to a tray or plate temporarily. Bringing the roasting rack closer (so you don't have far to travel), transfer your turkey from the plate to the roasting rack, placing the bird breast-side-down.
Roasting:
- Carefully place the roasting rack into the oven and roast according to the weight of your turkey:10 - 16 lb: 1 Hour16 - 20 lb: 1 Hour 15 Mins
- Remove the turkey from the oven and place on a heat-safe surface, also reducing the oven temperature to 325°F. Pierce the back of the turkey with forks and brush the butter mixture everywhere. Using heavy-duty forks or utensils, a clean folded towel, or oven mitts (regular or silicone), flip the turkey on its back, breast-side up. Brush the remaining butter mixture everywhere. Safely place the turkey back into the oven and roast until the internal temperature reaches 160 - 165°F.10 - 16 lb: 1 ½ Hour16 - 18 lb: 2 Hours18 - 20 lb: 2 ½ - 3 Hours
- Remove the turkey from the oven, turn it OFF, and allow the turkey to rest for up to 30 minutes. Then, the turkey is ready to serve and enjoy!
Video
Nutrition
Calories: 333kcal | Carbohydrates: 1g | Protein: 48g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 309mg | Potassium: 505mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 197IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 2mg
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