I brined the turkey the evening before using Williams Sonoma Apple & Spices turkey brine. I have tried other turkey brine from Williams Sonoma and it is nothing compared to this. They only sell it around Thanksgiving and it sells out fast.
Combine one jar of the brine with one gallon of water and bring it to a boil.
Cool to room temperature and then refrigerate until chilled. In a brining bag, combine the brining solution with 1.5 gallons of ice water. Williams Sonoma’s directions gives you the option of using apple cider, but that just didn’t sound appealing to me.
Add the thawed turkey to the brining bag, seal well and refrigerate over night, turning the turkey once over night. I turn it twice, once right before I go to bed and again when I get up in the morning so that I don’t have to get up in the middle of the night to turn the turkey. When you are ready to cook the turkey, rinse off the brining solution.
Put the turkey in the roasting pan, and cover it with olive oil.
Chop fresh rosemary and sage in a food processor and then generously cover the turkey with the herbs. You can tell from the picture that I mean generously. Before roasting the turkey, I add chicken broth to the bottom of the pan which I use for basting throughout the cooking cycle. My twenty four pound turkey roasted at 325 degrees for four and a half hours and it was delicious!
My family wants to fry a turkey for Christmas.
I am wondering if you should brine a turkey before frying. If anyone knows the answer to this, please let me know.
Look at this amazing turkey that Bama Mom prepared:
How can you not trust someone who cooks a turkey like that?