Still trying to decide what your Thanksgiving menu should be? Well, look no further—I have you covered! Perfect roast turkey is made even more delicious with a brown-sugar-and-cayenne brine, and served with fluffy homemade crescent rolls and wild rice. Don’t forget the mashed potatoes and gravy! Serve your guests a Thanksgiving dinner that they’ll always remember, and then feast on the tasty leftovers all week!
Grocery list
Brown sugar
Kosher salt
Cayenne pepper
1 turkey (14 to 20 lbs.)
1 onion
2 or 3 large carrots
Olive oil
1 bag wild rice
Raw pecans
2 shallots
Dried cranberries
1 package dry yeast
1 dozen eggs
1 pint milk
Shortening
Sugar
All-purpose flour
Unsalted butter
Brown-Sugar-and-Cayenne-Brined Roast Turkey
Brining your bird gives it delicious flavor and moistness
Makes enough for a 20-pound bird
For brine:
2 gallons cold water
3 cups brown sugar
1/3 cup kosher salt
1 1/2 tbsp. cayenne pepper
For turkey:
1 turkey (14 to 20 lbs.)
1 onion, roughly chopped
2 or 3 large carrots, chopped
2 tbsp. olive oil
1. Combine all brine ingredients in a 32-quart stockpot (or a very large pot). Stir until sugar and salt dissolve.
2. Wash and dry turkey. Place turkey in pot with brine, cover, and refrigerate for 24 hours.
3. Preheat oven to 325 degrees. Remove turkey from brine and pat dry. Place veggies in a roasting dish and set turkey on top of veggies. Drizzle turkey with olive oil and roast for 3 1/2 to 4 hours. When done, the internal temperature of the turkey should be 170 degrees. Use a meat thermometer to be sure!
4. Let the turkey rest for 45 minutes before carving. Serve with turkey gravy and sides.
Next page: Wild Rice With Caramelized Shallots, Pecans, and Cranberries
