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Farmhouse Brined Wild Turkey

If you have never brined a domestic or wild turkey before, you don’t know what you are missing! By brining the turkey, you are breaking down the complex proteins and plumping your bird full of moisture and flavor. This is especially true with the Wild Cheff Brines, as I have formulated them to infuse flavors via various ingredients that are not used in other brines or even in a homemade brine for that matter. Try this method once, and you will be forever hooked! (My Farmhouse Brine has notes of citrus and rosemary. If there is any leftover meat, it will be chocked full of flavor for multitudes of leftover recipes.)

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. In a bowl, combine Farmhouse New England Brining Blend with boiling water. Stir to dissolve salt and infuse water with flavor. Add ice cubes; stir to cool mixture.
  • 2. Rinse turkey under cold water and place in a container large enough to hold turkey with brine.
  • 3. Pour brine mixture over turkey and add enough cold water to completely cover bird.
  • 4. Place in refrigerator to brine for 24-48 hours.
  • 5. When brining is complete, remove turkey from liquid and pat dry. (Do not rinse!)
  • 6. Preheat oven to 325-degrees F.
  • 7. Rub turkey with WC Lemon Olive Oil or softened butter inside and out.
  • 8. Rub the turkey with some WC Sagebrush Spice Blend. Place the turkey on a rack in a roasting pan.
  • 9. Roast for 13-15 minutes per pound. Remove turkey from the pan, place on the cutting surface and cover tightly with foil for 20 minutes before carving.
  • 10. (Note: You can purchase pop-up timers that you can insert into your bird at grocery or cooking stores if it is helpful to you.)

Instructions

  • 1. In a bowl, combine Farmhouse New England Brining Blend with boiling water. Stir to dissolve salt and infuse water with flavor. Add ice cubes; stir to cool mixture.
  • 2. Rinse turkey under cold water and place in a container large enough to hold turkey with brine.
  • 3. Pour brine mixture over turkey and add enough cold water to completely cover bird.
  • 4. Place in refrigerator to brine for 24-48 hours.
  • 5. When brining is complete, remove turkey from liquid and pat dry. (Do not rinse!)
  • 6. Preheat oven to 325-degrees F.
  • 7. Rub turkey with WC Lemon Olive Oil or softened butter inside and out.
  • 8. Rub the turkey with some WC Sagebrush Spice Blend. Place the turkey on a rack in a roasting pan.
  • 9. Roast for 13-15 minutes per pound. Remove turkey from the pan, place on the cutting surface and cover tightly with foil for 20 minutes before carving.
  • 10. (Note: You can purchase pop-up timers that you can insert into your bird at grocery or cooking stores if it is helpful to you.)

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