Brined Slow Roasted Turkey With Rosemary, Sage Infused Butter

Alright everyone, it’s time for an intense recipe.  This is a 2 day minimum recipe, so pack yourself a lunch.  The end result is well worth the toil with turkey more tender than any brisket you’ve ever eaten.  This turkey will blow every other dish on the Christmas Dinner Table out of the water, or snow.

Ingredients

Rosemary Sage Infused Butter:

  • 1/2 – 1/3 Cup Fresh Sage
  • 1/2 – 1/3 Cup Fresh Rosemary
  • 1/2 – 1/3 Cup Chives
  • 2 Cloves Garlic
  • 1/2 – 1 Cup Butter (you judge how much butter you need, I use more to keep the bird moist)

Brine:

  • About 3 Gallons of Water
  • 1 Cup Salt
  • 1/4 Cup Pickle Juice
  • 2/3 Cup Dark Brown Sugar
  • 1/4 – 1/3 Cup Apple Cider Vinegar
  • 1/3 – 1 Cup Peppercorns
  • 2 – 3 Bay Leaves
  • 1/2 Cup Garlic Powder
  • 1/2 Cup Onion Powder
  • 1/2 Pound Ice

Bird Dry Rub:

  • 1/4 Cup Salt
  • 1/4 Cup Pepper
  • 1/3 Cup Thyme
  • 1/4 Cup Onion Powder
  • 1/4 Cup Garlic Powder

Bird Stuffing:

  • 1 Onion
  • 2 – 3 Celery Hearts
  • 3 – 4 Garlic Cloves
  • 2 Carrots

RECIPE

BRINING

  1. In several pots heat up all your water and ingredients, make sure you get salt and vinegar split up amongst the pots
  2. Bring Brines to a boil, stir 2 minutes or until sugar and salt have dissolved
  3. Set Aside and let come to room temperature
  4. Put your Turkey in a HUGE shrimp boil pot
  5. Pour some of the ice around the bird
  6. Add your brine and cover bird entirely
  7. Periodically Add ice as needed to keep it cold
  8. Let Bird sit for 8-12 Hours (Store in the fridge if it fits)

INFUSED BUTTER RECIPE

  1. Bring Butter to room temperature
  2. Put everything in the blender
  3. yup. . . that’s it

BIRD RECIPE

  1. Set Oven to 225
  2. Pull the Bird out of the fridge and drain/pat dry
  3. Place in Roasting Pan
  4. Rub the Infused Butter under the skin of the breasts and legs, and all over the whole bird
  5. Cover the Bird with the Dry Rub
  6. Stuff the Bird with all the Veggies (Roughly Chopped)
  7. Cover with Foil
  8. Put in Oven for AT LEAST 8  Hours, a MAX of 14 Hours.  The Internal Temp should be at or above 160 degrees
  9. Remove Bird from Oven and baste
  10. Heat Oven to 450
  11. Put in bird
  12. Cook for 20-30 Minutes until golden browned, basting every 5-7 minutes
  13. Let Rest 30 Minutes
  14. CARVE AND DESTROY!
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