Roast Brine Turkey

posted by Ann Sanders 12-02-98 9:14 AM

Roast Brined Turkey
2/3 c. Salt
1 gallon water
12 Lb. Turkey

Combine salt and water and stir until dissolved. Pour brine over turkey in a pot just large enough to hold both. If turkey is completely covered, don't worry about using all the brine.

Cover with foil and refrigerate overnight, turning 2-3 times to make sure turkey is totaly submerged.

Remove turkey from birne and pat dry with papertowels.

Refrigerate, unwrapped, 6 hours. Then roast anyway that you wish.

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