Kowalski's Brined Roasted Turkey
Ingredients
10-12 lb.
turkey
8 qts.
water, divided
2 cups
kosher salt
1 cup
sugar
½ cup (1 stick)
Kowalski's Butter, melted
Directions
- Remove neck and giblets from turkey cavities.
- In a large stockpot, combine 2 qts. water, salt and sugar; bring to a boil over high heat.
- Remove from heat; stir in remaining water. Cool brine completely.
- Put brine and turkey into a container or brining bag large enough to completely cover turkey; refrigerate for 8 hrs. or overnight.
- Preheat oven to 325°.
- Remove turkey from brine; pat dry, but do not rinse. Discard brine.
- Place turkey on a rack set in a roasting pan, breast-side up; tuck wings under body and tie legs together with butcher's twine.
- Brush turkey with butter; roast in preheated oven, basting every 30 min., until deep golden-brown and a meat thermometer inserted in the thickest part of the thigh registers 165° (2 ½-3 hrs. or 15 min. per lb.).
- Remove turkey from oven; cover with foil and let rest for 20 min. before carving.
