Roast Turkey (prepared in brine.)
I have been brining my turkeys for years now. As far as I am concerned it is the very best way to go. It ensures that the turkey is defrosted (in the case that it is purchased frozen). It makes the meat extra moist, and provides additional drippings which means more gravy.
1 turkey (this one is thirteen pounds)
2 gallons water
5 stalks celery, rinsed and roughly chopped
1 medium onion, roughly chopped
5 cloves garlic
4 carrots, rinsed and roughly chopped
¼ c. peppercorns
¼ c. olive oil
1 tsp. coriander
2 c. salt
1 stick butter
In a large saucepan, (the size will depend on the size of the turkey), sauté the onion, carrot, celery, and garlic in the olive oil for three minutes. Remove the pan from heat and add the water and spices. Put the turkey in the brine and allow to set, covered, in the refrigerator for forty-eight to thirty-six hours.
Place the turkey in a large roasting pan and cover the outside with one stick of melted butter. Bake the turkey in a three hundred and fifty degree oven, covered, according to its size. Our turkey roasted for three and a half hours. Allow the turkey to rest in the roaster for at least thirty minutes before carving. Enjoy!