Brined and Barbecued Turkey

Brined and Barbecued Turkey
Photo by Patrick Decker

Ingredients

  • 2 cups Diamond Crystal kosher salt
  • 1 14- to 16-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers and neck and giblets removed and discarded
  • 2 tablespoons whole coriander seeds
  • 4 whole star anise
  • 2 bunches fresh sage
  • 8 tablespoons unsalted butter
  • large (at least 8-gallon) cooler
  • + 17 more ingredients
    • 2 tablespoons whole black peppercorns
    • 4 fresh or dried bay leaves
    • 1 ½ cups sugar
    • bulb baster
    • ½ teaspoon fennel seeds
    • instant-read thermometer.
    • 1 bunch fresh parsley
    • large disposable roasting pan
    • kitchen string
    • 2 bunches fresh thyme
    • 25 stalks celery
    • large heavy-duty garbage bag
    • 2 large onions
    • 6 medium carrots
    • 4 leeks
    • gas or charcoal grill fitted with thermometer
    • ½ teaspoon dried red pepper flakes

In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover...

View full recipe at Epicurious

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