This Thanksgiving, make your turkey the star of the table with our fail-proof Smokey Pepper Brined Turkey recipe. Using this brining kit, even first-time turkey roasters can achieve a bird that's incredibly juicy, tender, and packed with rich, smoky flavor. The brine infuses each bite with a subtle peppery kick and locks in moisture, ensuring you won’t have to worry about a dry turkey. Whether you're hosting a cozy gathering or a grand feast, this brined turkey is guaranteed to impress your guests and make for a truly memorable Thanksgiving meal.
Your Guide To A Perfect Thanksgiving Turkey
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Smokey Peppercorn Brined Turkey
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
This easy 3-step brining process is guaranteed to produce a flavorful and juicy turkey for your whole family to enjoy! This recipe is designed for a 17-24 lb turkey.
Author:Stonewall Kitchen
Ingredients
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17-24lb Turkey
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Gourmet Gobbler Turkey Brine Kit
Directions
Add Brine Blend spices to one gallon of water or vegetable stock (low sodium) and bring to a boil for 5 min. Cool to room temperature and refrigerate until thoroughly chilled. Place the turkey in the Brining Bag and add liquid brining mixture. If necessary, add additional cold water so the entire turkey is submerged in the solution. Refrigerate overnight. Remove turkey; discard brine and bag. Pat completely dry inside and out.
Rub entire turkey with 2-4 Tbsp olive oil. Generously sprinkle the entire contents of the Smokey Peppercorn Turkey & Herb Rub over the outer skin of the bird. For deep-fried turkey; using your finger, rub Turkey Rub UNDER skin also.
Oven Method: For a 17-20 lb bird, roast at 325°F for 4 to 4-1/2 hours; times vary by oven. When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning. Check for doneness -- the internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink. Remove turkey from oven; place on cutting board and tent the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the moist and tender turkey.
Grill Method: Heat grill to medium (about 325°F to 350°F, you should be able to hold your hand 4-inches above the grate for 6-8 seconds). If using charcoal, build fire on one side of grill. Place turkey breast side-up in a large disposable aluminum baking pan and place on grill. If using charcoal, place pan on opposite side of fire for full circulation of heat. Cover grill tightly. Check turkey every 30 minutes and baste with any pan juices. Charcoal grills may need to have extra charcoal added to maintain heat. Be careful not to let grill flare up (the pan ought to catch any drippings). Grill turkey about 2 hours, or until a meat thermometer inserted into thigh registers 180°F, and 170°F in the breast. Let turkey rest at least 15-20 minutes before carving.
Deep-Fryer Method: After brining, and rinsing, make sure turkey is completely dry, inside and out, before frying. Follow instructions that came with your deep-fryer for specific directions.