For anyone who will take advantage of half-off "fresh" (air-chilled, not frozen - blech) turkeys in the next few days or for Christmas dinner, and who has a spruce tree in their yard or can harvest some branches nearby (I am partial to Colorado Blue Spruce, of course):
This is the original Wine Spectator recipe from 2005
Spruced-Up Turkey Brine
1 1/4 cups kosher salt
3 1/4 cups sugar
2 cups honey
6 sprigs each of parsley, thyme, tarragon and sage
2 sprigs rosemary
1 cup pickling spice
2 cinnamon sticks
1 tablespoon juniper berries, coarsely crushed
2 lemons, halved
5 star anise
8 sprigs spruce branch (or one 2-foot-long branch, cut into small pieces)
2 gallons boiling water
Note: You'll have to identify and cut your own spruce branches.
Combine all ingredients except the boiling water in a 5-gallon, heat-proof container that is large enough to hold the turkey. Pour the boiling water over the brine ingredients and let the mixture cool to room temperature. Submerge the turkey in the brine, cover and refrigerate overnight.
Turkey
1 fresh turkey, about 18 to 20 pounds,
1 2-by-2-foot square of cheesecloth
2 pounds (8 sticks) butter, melted and warm
Spruce branches (for garnish)
Preheat the oven to 325Ā° F. Remove the turkey from the brine and rinse it off under cold water. Place the turkey in a roasting pan. Carefully dip the cheesecloth into the melted butter and then lay it on top of the turkey. Place the turkey in the oven and roast for 3 to 4 hours, basting the cheesecloth with melted butter about every 30 minutes. The turkey is done when a thermometer inserted into the thickest part of the thigh registers 160Ā° F. Remove the turkey from the oven and allow it to rest for 30 minutes. Carefully remove the cheesecloth and place the turkey on a serving platter. Surround the turkey with spruce branches. Serves 12 to 14.
A 12-14 pound turkey is more reasonable, and what I prefer. Bigger is not "better" when it comes to turkeys. Boil only about 1 quart of the water (maybe less) and combine with the salt and spices, then add the rest of the cold water. No need to boil 2 gallons of water just to bring it back down to refrigerator temperature.
www.thekitchn.com
