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This was originally on Felicity Huffman's blog, but it keeps disappearing from the internet. So I saved it in the event it disappeared again. whattheflicka.com/burning-the-turkey-with-cigarettes/
Servings: 6
  • Brine Ingredients:
  • 1¼ cup Kosher Salt
  • 2 cups sugar
  • 2 cups honey
  • 1 big bunch of parsley
  • 6 or more sprigs each of thyme, tarragon, sage (if you don’t have fresh, I just use up my old dried herbs).
  • 3 lemons halved
  • 1 can concentrated apple juice
  • 1 gallon (16 cups) boiling water
  • 1 gallon cold water
  • You can also throw in an orange of whatever else that is hanging around and seems good.
  • Reynolds Turkey Roasting Bags (18-24 pounds)
  • 3 to 4 packets of the fresh peeled garlic
  • 1 onion
  • 3 to 4 stalks of celery
  • 2 carrots (too many carrots can make it too sweet).
  • Big bunch of parsley
  • 4 big Tbsps. of flour
  1. Brine Directions:
  2. Combine all ingredients except water in a large stock type pot.
  3. Boil 1 gallon of water and pour over the brine ingredients.
  4. Simmer on the stovetop for 5 minutes.
  5. Add one gallon of cold water
  6. Bring mixture to room temperature.
  7. Submerge turkey (after washing and getting all the gross stuff out of the inside) in this fantastic brine and refrigerate overnight 12-24 hours (my sister has discovered that 18 hours in optimal).
  8. If you have to use more water to submerge the turkey, just add some more salt.
  9. Roasting Directions:
  10. Open the roasting bag, dump the flour inside, then roughly chop all the vegetables and throw them in the bag and shake it. They become covered in flour.
  11. Take the turkey out of the brine, dry it well, inside and out, and butter the outside. Salt and pepper the turkey generously. Stuff all the garlic inside the bird (really as much as you can fit), then slide the turkey into the roasting bag and it will sit on the bed of your floured veggies. Tie it up, poke 3 holes in the top of the bag, and cook 20 minutes per pound.
  • We use this for Thanksgiving or a version of it, each year. Just the brine, we use a different recipe for the roasting.