Ingredients:
- Turkey
- Brine. Use the ratio of 1 C kosher salt and 2/3 C sugar per gallon of water.
- 1 medium onion
- 1 big carrot
- 1 stick celery
- 3/4 C Maple Syrup
- 4 Tbls. marjoram
- 2 tsp. grated lemon peel
- 1 tsp. cracked black pepper
- 2/4 C unsalted butter
Directions:
Can prepare maple butter 1-2 days ahead. Will use it to baste the turkey. Boil maple syrup and 2 Tbls. marjoram in a saucepan and boil for about 4 minutes. Remove from heat and add 1 Tbls. marjoram, lemon peel, and pepper. Add butter and whisk until blended. Freeze until butter is firm but still spreadable, stirring occasionally about 45 minutes. Store in refrigerator.
The night before cooking the turkey – soak the turkey (either fresh or thawed) in brine using ration in the ingredients list. Cover turkey with cold water in a bucket, large pot, or a cooler. Soak for 12-15 hours. Remove turkey from the brine and rinse thoroughly. Pat dry.
Chop the onion, carrot, and celery. Put on the bottom of the pan and pour 1 C water over the vegetables. Make sure you keep adding water throughout cooking. Stuff turkey and place it breast side down on V rack. Cook 325 until meat thermometer reaches 160. Place a tent of foil over the turkey to prevent burning.
Comments:
From Sara Sellig who uses a cooler for the brine part and ice for keeping the water cold.