Turkey Brining & Roasting

Your brine kit contains sea salt, organic evaporated cane juice and a sachet containing Fatted Calf’s blend of turkey brining spices.

Step 1: Measure 3 gallons of hot water into a large container.

Step 2: Add the entire contents of the clear bags containing sea salt and organic evaporated cane juice into the hot water.  Stir to dissolve completely.

Step 3: Add the sachet.  You can also add any additional aromatics such as fresh or dried herbs, onion or garlic, at this time.

Step 4:  Allow brine to cool to room temperature.

Step 5:  Ready your bird for brining.  Remove the giblets from the cavity.  Rinse the bird with cool water and pat dry.  

Step 6: Place in a container large enough to accommodate both your bird and the brine and pour the brine over your bird.  Alternately, place your turkey directly in the container in which you prepared the brine. 

Step 7: Place the container in the refrigerator or in a large cooler surrounded by ice. We find that 2 days is the optimal amount of time to brine turkeys, however even brining overnight will give you a more flavorful, succulent bird.  

 Step 8:  Remove from the brine.  Pat dry. Follow turkey roasting instructions omitting the salt. 

Roasting

Step 1: At least one full day ahead of time, brine or season your bird liberally with salt, inside and out.

Step 2: One hour prior to cooking, remove your turkey from the refrigerator and allow it to temper. For added succulence, gently lift the skin away from the breast and rub softened butter or duck fat between the skin and meat.

Step 3: Pre-heat your oven to 475°F.

Step 4: If you plan on stuffing your bird, now is the time.

Step 5:Set the turkey, breast side up, on a rack of a large roasting pan. Tie the legs together with butcher’s twine.

Step 6: Roast for 20 minutes. Lower the oven temp to 350°F and cover turkey loosely with tin foil. Roast for about 3½ hours, or until the thermometer inserted into the breast reads 150°F.

Step 7: Transfer the turkey to a cutting board and let rest for 20 minutes. Cut away the legs and the thighs.

Step 8: Place the legs and thighs, skin side up, on a roasting pan and continue cooking for 40-45 minutes or until a thermometer reads 160°F and the juices run clear.

Step 9:Carve both the thighs and the breasts and serve.