We’re proud to say our high-quality whole turkeys are free-range and humanely raised with no antibiotics.
Whether you’re roasting for Thanksgiving dinner or smoking on the grill, remember to give them a good brine for maximum juiciness.
Feeling festive? Check out one of our favorite holiday recipes below.
ButcherBox Kitchen’s Thanksgiving Turkey Brine
Ingredients
- 1 ButcherBox turkey
Apple Cider Brine
- 1½ cup kosher salt
- 1½ cup apple cider
- 1½ cup maple syrup
- 1 tablespoon whole black peppercorns
- 1 tablespoon bay leaves
- 1 medium onion chopped
- 1 head garlic
- 1 bundle thyme
- 1 bundle rosemary
- 1 bundle sage
- 1½ gallon cold water
- 4 quarts ice
Turkey
- ½ bundle thyme
- ½ bundle rosemary
- ½ bundle sage
- 1 orange cut into quarters
- 1 small onion cut into quarters
Roasting Pan
- ½ bundle thyme
- ½ bundle rosemary
- ½ bundle sage
- 1 orange cut into quarters
- 1 small onion cut into quarters
- 2 cups chicken stock
- 1 turkey neck
- ½ cup melted butter
- ¼ cup olive oil
Instructions
Apple Cider Brine
- Mix all ingredients for brine in a medium-sized pot except the ice and water. Bring to low simmer.
- Simmer for 1 min and turn off heat. Add ice and stir. Liquid should be cool to the touch.
- Place turkey in large receptacle and pour brine over turkey. Add remaining water to ensure turkey is fully submerged.
- Brine for 12 - 18 hrs, or about 1 hr per lb of turkey.
- Preheat oven to 450°F.
- Remove turkey from brine. Discard brine and pat dry turkey with paper towel.
- Sprinkle cavity with kosher salt and place ½ of the onion, ½ of the orange, and half of the herbs inside.
- Truss legs together to close cavity. Use additional twine to keep the wings close to the body and the cavity closed.
- Line roasting pan with turkey neck, remaining onion, orange and herbs, then pour in chicken stock.
- Place turkey on roasting pan insert breast side up and place in oven.
- Roast for 20 min, or until skin begins to turn golden brown. Lower heat to 325°F. Cover turkey loosely with aluminum foil, shiny side down.
- Continue to roast turkey until meat thermometer inserted into thickest part of the thigh reaches 165°F.
- Let rest for at least 30 min or up to 2 hrs before carving and serving.
Video
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