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Easy Roast Turkey perfect for Thanksgiving

Such an easy brine turkey recipe! I love to brine my turkey as it gets very moist and it is an easy task since the turkey has time to soak up all the liquid. I brine the turkey in the fridge or since I am in Minnesota and the temperature in the garage is below 20 F, I leave my turkey in the brine water overnight or for a whole 24 hours

For brine I use all the spices at hand that will give the turkey some taste and flavor.

I do not poke in the flesh to insert rubs if I brine the turkey, If I didn’t brine the turkey the I poke holes in the turkey to insert deeply my rub seasoning for even distribution during cooking. You can cook your turkey upside down or breast side up you just need to cover it in the first part of cooking to avoid a dry turkey breast. You do not need to flip your turkey, it could be dangerous if you are a bit clumsy!

Everything taste good when made with love and shared with family and friends over cordial and respectful conversation.

Happy Thanksgiving to you all.

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Ingredients

Brine Ingredients

1/2 cup of salt (to taste)

1/2 cup Bouillon powder

1/2 Brown Sugar

5 tbsps Paprika

1 Chopped Garlic head

1/4 cup of whole Cloves

1/4 cup of Pepper corn

4 cups of water for boiling ingredients

Water for totally emerging the bird

1 Gallon of Water for totally emerging the bird

Rubing Ingredients

16oz Jar of Mayonnaise Or 2 cups soft butter

4 tbsps of Garlic powder

4 tbsps of Clove powder

4 tbsps of Ginger powder

4 tbsps of Bouillon Seasoning

2 tbsps of Salt

Instructions

Combine all the Brine ingredients an a pot a let is boil for half hour.

Pour the boiled ingredients water in a big bowl that can contain your turkey.

Add a gallon of cold water to the boiled water and drop the turkey in.

Pour more water to completely submerge the turkey add more salt and flavoring if the water is not tasty or flavored enough.

Let the turkey seat overnight in the cold brine liquid at below 30 F.

Remove the turkey from the brine liquid and pat it dry.

Place the turkey on a roasting pan with a cup of brine water underneath (not touching the turkey).

Make sure to separate most skin from the meat.

In a bowl, mix all your rubbing ingredients.

Rub the mixture under the skin, inside the meat and the rest over the skin.

Cover the turkey with parchment paper then with aluminum foil.

Slow cook the covered turkey upside down for about 2 hours at 250 F.

Flip and cook covered breast side up for another hour at 250 F.

Remove the cover and cook the turkey breast side up for an hour at 350 F or until skin nicely golden or inserted thermometer in the breast reads 165 F.

Remove from oven and let it rest for 30 minutes before carving.

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