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Published November 19, 2011, 11:30 PM

Bismarck woman shares turkey recipe

By putting the turkey in the brine, it causes the meat to be very tender and juicy. My nieces and nephews are so thrilled when they come to my house for the holidays, so I have to make sure everything is very tasty.

Renee's Turkey and Stuffing

Renee Loh - Bismarck

By putting the turkey in the brine, it causes the meat to be very tender and juicy. My nieces and nephews are so thrilled when they come to my house for the holidays, so I have to make sure everything is very tasty.

Turkey Brine

2 1/2 gallons water, divided

1 cup sugar

1 cup salt (kosher or table salt without iodine)

1/2 cup cider vinegar

1 T. coarse ground black pepper

1 frozen whole turkey (14 lb.), thawed

Cook 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat for 10 minutes or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely.

Remove and discard neck and giblets from turkey cavities. Rinse turkey. Drain well.

Add turkey to brining liquid, Cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid. Rinse well with cold water. Pat dry with paper towels.

Melt one stick of butter and coat the surface breast area of the turkey. Sprinkle the turkey liberally with kosher salt, coarse ground black pepper and seasonings.

Bake for 5 hours at 350 degrees.

Stuffing

1 bag herb stuffing mix

1 box chicken flavor stuffing mix

1 can chicken broth

Saute:

1 large yellow onion

2 cups of shredded carrots

2 cups of celery

Mix all of the ingredients together. Stir in 2 cups of freshly chopped parsley and enough boiling water to make the stuffing mixture moist. Place stuffing in turkey.

Editor’s note: USDA guidelines say if the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165 F, further cooking will be required. Do not remove the stuffing from the turkey before it reaches 165 F because the undercooked stuffing could contaminate the cooked meat. Continue to cook the turkey until the stuffing is safely cooked.

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