Juicy, full of flavor, and even though it's a 20 pounder, it's gone the day after the holiday round here!
Blue Ribbon Recipe
Turkey is the crowning dish on a Thanksgiving table. This recipe is all about having a moist and flavorful turkey thanks to a brine. The turkey sits in the brine for 30 hours and soaks up all the smoky and salty flavors. Pats of butter are put under the skin and slowly melt into the turkey. Using an oven bag helps the turkey maintain its flavor and moisture.
Thaw your turkey, leave giblets and neck in it while brining it. Place in a clean cooler.
Add all ingredients to stockpot except turkey and giblets.
Bring ingredients to a boil. Let cool to room temperature. Pour over turkey.
Add ice to cover turkey. Set in a closed cooler out of the way for 30 hours. (I use a 5-day cooler. I never have to add ice after the initial time. Keep an eye on it and make sure you still have ice to keep it cool!)
Dry turkey. Remove neck and giblets (boil those down for gravy and stuffing).
Loosen breast skin and place butter pads under the skin.
Add 1 heaping tablespoon of flour to a turkey oven bag. Shake flour around in the bag.
Place turkey in the oven bag.
Tie off the open end of the bag.
Cut 6 small holes in the top, cook in 350* oven for 3 hours (a 20lb turkey).
Remove from oven. Let rest for 15-20 minutes before slicing.
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