Ingredients
- 110-12 lb Whole Turkey, natural not previously brined.
- 2 - \1 1/2 tablespoon skosher salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2-1 teaspoon dried rosemary
- 3/4-1 cup unsalted butter\1 1/2 to 2 sticks butter, room temperature.
- 1 Tablespoon olive oil
- 1/2 cup freshly parsleychopped
- 1/2 teaspoon black pepper
- 1 large onioncoarsely chopped.
- 2 celery ribsdiced
- 1/2-1 teaspoon black pepper
- saltto taste
- 1 Tablespoon olive oil
- Cut the giblets into small piece sand add to the cavity.
Instructions
- Pat dry the bird all over and inside and set aside.
- Mix the brine ingredients together, sprinkle the turkey with the brine and rub well inside and outside.
- Place the turkey on a tray breast side down and cover with plastic wrap. Refrigerate.
- After 24 hours, turn the turkey to the other side so the breast side is up. Leave it in the brine for another day, uncover in in the last 8 hours but keep it in the fridge.
- Take the turkey out before baking and leave it to warm up a bit for 30 minutes to 1 hour.
Tips
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.