Turkey - Thanksgiving


Recipe for brined, slow-cooked turkey.

Cook time20


  • 2 gallons Water (cold)
  • 2 cups Kosher salt
  • 1 cup Granulated Sugar
  • 3 teaspoons Garlic (Crushed)
  • 3 to 4 sprigs Rosemary (1 tbsp dried)
  • 3 to 4 sprigs Thyme (1 tbsp dried)
  • 3 to 4 sprigs Sage (1 tbsp dried)
  • 1 teaspoon Allspice berries (cracked)
  • 1/2 teaspoon Ground black pepper
  • Turkey Turkey
  • 1 Stick Butter
  • Garlic and herbs (if you want)


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    Cooking20 minutes

    To make the brine, add water and spices to the pot and bring to a boil, once boiling add the salt and sugar and turn off the heat and stir until it’s dissolved.,When brine is cold, add turkey and place something on top of the turkey to keep it submerged.,Leave submerged for 12-24 hours in cooler or refrigerator.,Before using, rinse it and dry it with paper towel.,When ready to cook, select Bake and Preheat the oven to 475°F.,Melt some butter. It doesn't take much. You just want enough to put a light coating in the breast.,Gently separate the skin from the breast but don't remove it. You just want to be able to get your hand between the skin and the breast meat. Your goal is to rub that melted butter on the turkey breast between the breast skin and the meat. Stand the turkey up slightly and pour the melted butter in and rub it around. You might want to use a rubber glove. Don't butter the outside of the skin. You can crush garlic and herbs and add to the butter if you like it.,Lightl

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