BRINED TURKEY WITH A RUB ENJOY DAN:

BRINED TURKEY FOR THANKSGIVING DINNER AT THE SAULS by CHEF DAN:

15-18 pound turkey

 

TURKEY RUB:

1/3-cup rub, recipe to follow

2 tablespoons lemon juice

2 onion, quarter

1 lemon halved

2 tablespoon olive oil

 

TURKEY:      (PREHEAT OVEN TO 400 THEN 350 DEGREES)

1.   Remove turkey from brine, rinse in cold water and pat dry.

2.   Discard brine.

3.   In a bowl combine rub, lemon juice and stir to combine.

4.   Rub the mixture under the skin on the turkey breast, thighs, legs, and inside the cavity.

5.   Rub olive oil all over the body.

6.   Stuff cavity with onion, and lemons.

7.   Coat a rack with Pam and place turkey breast side down and let rest for30 minutes.

8.   Roast turkey for30 minutes at 400 degrees.

9.   Reduce heat to 350 degrees, adding 2 cups hot water to the pan.

10.                Roast for 30 minutes more, and remove from the oven.

11.                Turn turkey breast side UP and cook at 350 degrees until internal temperature is 165 degrees.

12.                Transfer to cutting board, and let rest until internal temperature is 70 degrees.

 

RUB RECIPE:

1/4-cup dry mustard

2 tablespoons EACH brown sugar, chili powder, garlic powder, and ginger powder.

1 tablespoon EACH cinnamon, nutmeg, and ground pepper.

Pinch of dried basil and basil.

Combine all ingredients together and place in container with a lid.

 

BRINE FOR SAULS FAMILIES THANKSGIVING TURKEY by CHEF DAN:

Makes for 15-18 pound turkey

 

INGREDIENTS:

1 gallon water

1-1/2- cups salt

1 cup sugar

6 bay leaves

1 cup soy sauce

2 tablespoons whole coriander seeds

1 tablespoon dried juniper berries

2 tablespoons black peppercorns

1 tablespoon fennel seeds

1 teaspoon black mustard seeds

1 tablespoon red pepper flakes

1 bottle dry Riesling

2 onions, thinly sliced

1 handful fresh thyme

8 cups cold water

4 cups ice cubes

 

DIRECTIONS:

1. Marinate at least 8 hours and no more the 16 hours, before you plan to serve your turkey.

2. In a stock-pot bring 1 quart water, salt, bay leaves, sugar, spices and all other ingredients to a boil over high-heat.

3. Stir until salt has dissolved.

4. Let cool to room temperature.

5. Then stir in ice water and ice.

6. Remove neck and giblets from turkey and discard.

7. Add turkey to the brine; keep submerged.

8. Cover and refrigerate or up to 16 no longer.

 

ENJOY DAN:                           BON-APPETITE!!