3 Tablespoons Real Salt kosher salt (1 Tablespoon per 5 pounds)

2 Tablespoons Herbs de Provence (or a combo of thyme, sage, rosemary, parsley, lavender, etc.)

1½ Tablespoons coconut sugar (or brown sugar)

1 Teaspoon ground black pepper

½ Teaspoon cinnamon

¼ Teaspoon nutmeg

TURKEY PREP:  A frozen turkey takes 3-5 days to thaw in the refrigerator. Remove all the insides.  Drain excess juices.  Rinse with cool water and pat dry with a paper towel.

BRINE DIRECTIONS:  Mix the ingredients together.  Sprinkle 2 teaspoons brine in the cavity.  Massage the rest of the brine all over the turkey, loosening the skin.  Place back in the refrigerator and let sit 1 to 3 days uncovered (or cover loosely with tin foil), flipping the turkey once per day.  Remove from refrigerator, draining excess juices and patting the turkey dry with a paper towel.

BAKING DIRECTIONS:  At 450 F degrees bake for 30 minutes.  Turn heat down to 350 F degrees and bake for approximately 2 hours and 30 minutes (12-15 minutes for every 1 pound).  The safest way to know if the turkey is done is to use a thermometer.

Video Instruction:

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