| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 12 | servings | ||
INGREDIENTS
| 2/3 | c | Salt |
| 1 | ga | Water |
| 12 | lb | Turkey -; (to 14 lbs) |
INSTRUCTIONS
Combine salt and water and stir until salt dissolves to make brine. Pour brine over turkey in pot just large enough to hold both. If turkey is completely covered, don't worry about using all of brine. Cover with foil and refrigerate 6 hours or overnight, turning 2 or 3 times to make sure turkey is totally submerged. Remove turkey from brine and pat dry with paper towels. Refrigerate, unwrapped, 6 hours or overnight. Pat turkey with paper towel so it's free of moisture, then place on its side on rack in shallow roasting pan. Roast at 450 degrees 15 minutes. Turn turkey to other side and roast another 15 minutes. Turn breast-side up and roast another 15 minutes. Reduce heat to 325 degrees and roast until meat thermometer inserted in center of thickest part of thigh registers 165 degrees, about 2 hours. Remove from oven and set aside 20 minutes before carving. Yields 10 to 12 servings. Each of 12 servings: 394 calories; 792 mg sodium; 236 mg cholesterol; 12 grams fat; 1 gram carbohydrates; 65 grams protein; 0 fiber Recipe Source: Los Angeles Times - 11-23-1997 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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