My Favorite Roast Turkey - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 1/2 cups kosher salt
- 5 lemons, cut in half
- 1/2 cup honey
- 1 bunch thyme
- 1 bunch parsley
- 2 bay leaves
- 2 garlic heads, sliced in half crosswise
- 3 tablespoons whole black peppercorns
- 6 quarts ice water
- 18- to 20-pound turkey, thawed if frozen
Instructions
- If using a 12-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.
- If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.
- Lower the turkey into the brine and refrigerate for 24 hours.
- After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.
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