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American-style brined roast turkey: Difference between revisions
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 351 | |||
|PortionCalories = 29 | |||
|DatePublished=3rd January 2014 | |DatePublished=3rd January 2014 | ||
|Author=Chef | |Author=Chef | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| | | 3.8 kg whole turkey [8.5 lb] - see Chef's notes | ||
| 2 tablespoons of (1/2 stick) [[butter]] to coat skin of [[Turkey|turkey]] | | 2 tablespoons of (1/2 stick) [[butter]] to coat skin of [[Turkey|turkey]] | ||
| ½ gallon of water | | ½ gallon of water | ||
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| Let the bird stand 15-20 minutes before carving. | | Let the bird stand 15-20 minutes before carving. | ||
}} | }} | ||
===Chef's notes=== | |||
This recipe will work well with any sized turkey, from 3.8 kg [8.5 lb] to 6.3 kg [14 lb] | |||
===Recipe source=== | ===Recipe source=== | ||
* http://en.wikibooks.org/wiki/Cookbook:Roasted_Brined_Turkey | * http://en.wikibooks.org/wiki/Cookbook:Roasted_Brined_Turkey | ||