Time: 14 hours 45 minutes
Complexity: easily
Servings: 14 - 16

The perfect holiday turkey must be brined in a herb brine. Firstly, the meat is juicier, and even if you overcook it in the oven, the bird will still be more tender and juicy than if you cooked it without brining. Secondly, the meat inside is infused with a wonderfully savory flavor, making the turkey truly special. In addition to brining the bird, Alex Guarnaschelli also rubs butter under the skin on the breast. This adds even more juiciness to this delicate part, and the skin will be crispier. To accurately determine the doneness of the turkey, it is recommended to use a meat thermometer.

Ingredients:

• 6 liters of tap water
• 450 g coarse salt
• 1 cup molasses
• 2 tbsp. honey
• 1 cup soy sauce
• 1 tbsp red pepper flakes
• 1 tbsp dried sage
• A large bunch of fresh thyme
• 2 heads of garlic, broken into cloves, do not peel
• 2.3 kg of ice cubes
• 1 turkey weighing 6-8 kg, wash, remove entrails
• 450 g unsalted butter, softened
• Zest of 2 lemons

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, lemon, garlic, soy sauce, molasses, honey, red pepper flakes, sage, thyme

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Preparation:

Step 1
• In a medium saucepan, bring 3 liters of tap water to a boil over medium heat. Place the coarse salt in a large bowl and slowly (and carefully!) pour boiling water over it. Stir.
Step 2
• Add molasses, honey, soy sauce, red pepper flakes, sage, thyme, and garlic to the brine. Stir. Add the remaining 3 quarts of cold water. Add ice to a cooler or bucket large enough to hold the brine and turkey. Pour the brine over the ice and whisk to combine.
Step 3
• Submerge the turkey breast-side down in the brine. Make sure the cavity is filled with liquid as you submerge it. Cover the refrigerator and let the bird soak in the brine overnight, or for about 12 hours.
Step 4
• Remove the turkey from the brine and pat it dry thoroughly with thick, absorbent kitchen towels. Be sure to dry the cavity as well. Discard the brine. Mix the softened butter with the lemon zest. Carefully lift the skin on one side of the turkey breast and spread half the butter directly onto the meat beneath the skin.
Step 5
• Repeat with the other breast half. The butter will add juiciness to the roasted turkey.
Step 6
• Preheat oven to 175°C.
Step 7
• Place the turkey on the rack in a roasting pan. Place it on the bottom rack of the oven and roast until the internal temperature of the turkey in the thickest part of the thigh registers 165°F (76°C) on a meat thermometer, about 3.5 hours.
Step 8
• Remove the turkey from the oven, transfer it to a cutting board or serving platter, and cover with foil. Let it rest for 15 minutes before carving and serving.

Votes: 4