Flood Watch
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Recipe: Turkey Brine Marinade

Turkey Brine Marinade

1 gallon water
2 c. Kosher salt
1 1/2 c. Brown sugar
3 bay leaves
1 T. Black peppercorns
2 1/2 tsp dried rosemary
2 1/2 tsp dried thyme
12 whole cloves
Bring mixture to a boil stirring occasionally until all salt is dissolved. Turn off heat and allow to cool to room temperature. Place thawed, cleaned turkey in a large bin or bowl and refrigerate. Allow bird to marinade for up to 24 hours. Remove bird from Brine and allow to sit for two hours before roasting.

Roasting time for the turkey at 325 degrees is 20 minutes per pound.

Safe ways to thaw your turkey

1. Refrigerator thawing. Place bird in a leak proof container at the bottom
Of your fridge, (so it doesn't leak on other food in fridge). Allow 24 hours for each 4.5 lbs of turkey.
For example, a 10 lb turkey will take two days.

A turkey that has been thawed in the fridge does not need to be cooked immediately. You have two extra days once thawed before your turkey needs roasted.

2. Cold Water thawing: Place turkey in a leak proof bag and place in your sink or a large container of cold water. Change the water every hour to insure the water stays cold.
Time to thaw in cold water is:
10 lbs 5 hours
15 lbs 7 hours
20 lbs 10 hours
25 lbs 13 hours
Turkey needs to be roasted once thawed.

3. Baking a frozen turkey. Yes, A turkey can be roasted when it is frozen. It just takes double the roasting time per pound. So a 15-pound frozen turkey will take 5-6 hours at 325 degrees. The turkey will not have the flavor that a thawed turkey, you were able to season and marinate. So it is best to make sure your turkey is thawed.

The safe internal temperature to cook your turkey to is 165 degrees.