Print
DUTCH OVEN TURKEY
2-3 DAYS BEFORE Roasting, begin a process of defrosting the turkey in the fridge if it is solid frozen.
Prep Time 15 minutes
Servings 8
Ingredients
WET TURKEY BRINE
- 1 cup kosher salt
- 1- gallon vegetable stock
- 2 Tbsp. Olive Oil
- 1 Tbsp. black peppercorns
- 1 Onion quartered
- 2 Celery stalks chopped into 2-3 slices
- 2-3 stalks of Fresh Sage or 1 teaspoon dried
- 1- gallon COLD water
Instructions
-
In a large stockpot over medium-high heat, combine together kosher salt, vegetable stock, olive oil, black peppercorns, onion, celery, sage, then bring the water to a boil.
-
After it boils, remove the brine from the heat, cool to room temperature, and refrigerate. Use when it's completely cold.
-
Stir 1 gallon of cold water and stir again.
-
Remove giblets and neck from completely defrosted turkey.
-
Submerge turkey in the cool (never warm or hot) brine and refrigerate for 10-15 hours, but never more than 24 hrs.
-
Make sure to turn it around at least 3 times during brining.
Recipe Notes
I added whole Yukon gold potatoes 40 minutes before the turkey was done. Make sure to wash the potatoes, then season with salt and pepper, and just add on the side of the bird. Garnish with whatever you feel like it, and serve with hot gravy and all the other fixings.