Impress your guests and take your turkey to the next level with this Hazelnut Brown Brined Turkey recipe by Katie Wiley!
4 quarts water
1 cup sea salt
1 cup knur chicken bouillon
4 celery stalks, roughly chopped
4 carrots, roughly chopped
5-6 garlic cloves
4 cans Hazelnut Brown Nectar
4 cups ice
In a large pot, add the water, salt, chicken bouillon, garlic, carrots, celery and onions. Bring to a simmer uncovered until veggies are soft.
Remove from heat and discard veggies. Add the Rogue Hazelnut Brown Nectar and ice, stir.
Allow to cool to room temp or refrigerate. The brine must be completely cooled before you add your turkey or it will start to cook.
Remove anything that has been placed inside the cavity of the turkey and rinse inside and out.
Place turkey in a large stockpot or bucket. Pour the brine over the turkey. Place in the refrigerator.
Brine for 24 hours. Rotate the turkey every 6-8 hours to ensure an even brine.
Remove the turkey from the brine and rinse really well with cold water. Pat dry with a kitchen towel or
Place turkey on a roasting rack inside of a roasting pan. Place in the fridge uncovered for 12 hours to dry the skin. This is the step that ensures a golden, crisp skin.
Preheat your oven to 400°F.
In a small saucepan, melt one stick of butter. Brush entire turkey with melted butter, sprinkle with sea salt.
Stuff your turkey with Rogue Hazelnut Brown Nectar Stuffing or additional carrots, celery and onions, if desired.
With your turkey still on a roasting rack inside of a roasting pan, place your turkey in the oven on the bottom rack.
Bake uncovered, until your turkey reaches about 160 degrees (it will continue to cook once out of the oven to meet the 165-degree temperature). Allow to rest for at least 10 minutes before carving.