With so many options for turkey brines, try this brown sugar and cayenne pepper blend for extra flavor.
PBS Food/Fresh Tastes
- 1 14-20 lb turkey
- 2 gallons cold water
- 3 cups brown sugar
- 3/4 cup kosher salt
- 1 1/2 tbsp cayenne pepper
- 1 onion, roughly chopped
- 2-3 large carrots, chopped
- 2 tbsp olive oil
- 4 tbsp butter
- The day before you plan to roast your turkey, wash it with cold water and pat dry.
- Combine the ingredients for the brine (water, sugar, salt, cayenne pepper) in a very large pot (32 quart) or bucket.
- Stir until brown sugar and salt dissolve. Add turkey to brine, cover with a lid or plastic wrap and place in the fridge for 12-24 hours.
- The day of, remove turkey from the fridge, dump out the brine and pat the bird dry. Preheat oven to 325 degrees.
- Place chopped onion and carrots at the bottom of a roasting pan and place turkey on top of vegetables.
- Tie up the legs of the turkey with butcher’s twine (easily accessible at your local grocery store this time of year) and tuck the wings under.
- Drizzle olive oil all over the turkey and place in the oven to roast for 3 ½ to 4 ½ hours, depending on the size of the bird. When cooked, the internal temperature of the turkey should be 170 degrees.
- Right when the turkey comes out of the oven, rub butter all over the skin. Then, let the turkey rest for 30-45 minutes before carving.