#MakeItGAP Recipes - Recipes using farm animal welfare labeled G.A.P. products

BRINED HOLIDAY TURKEY

Contributed by Anne Malleau,
G.A.P. Executive Director

Recipe adapted from rivercottage.net, recipe by Steve Lamb

Anne Malleau, Director of Global Animal Partnership
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Brined Christmas Turkey - #MakeItGAP Recipe

SERVES: 8-10 guests

INGREDIENTS:

1 10-12 lb free range turkey

Brine
6 1/2 gallons water
5 1/2 lb kosher salt
1 lb demerara sugar
4 1/2 Tbsp black peppercorns, cracked
2 heads of garlic, halved horizontally
2 onions, peeled and sliced
A bunch of tarragon, with stalks
A bunch of parsley, with stalks
5 bay leaves
4 lemons, halved

PREPARATION:

Place all the ingredients for the brine, including the herbs and lemon halves in a stockpot and bring to a boil, stirring often, to encourage the salt and sugar to dissolve. Remove from the heat and allow to cool completely; leave overnight if possible.

Put the turkey into a food-standard brine tub, pour on the brine and place a plate or something similar on top to keep the turkey submerged. If you can get the tub in your refrigerator, do so, if not, put it in a cool place, such as a pantry. Keep your turkey in the brine for 24-36 hours.

Remove the turkey from the brine, rinse well under cold water, then pat dry. Let turkey rest uncovered in the refrigerator for at least 3 hours.

Preheat the oven to 425°F and roast the turkey for 40 minutes (this initial blast is to get the heat right into the bird), then lower the oven setting to 325°F and cook for another 3 hours or until the internal temperature reaches 165°F, check by placing a meat thermometer in the thickest part of a thigh.