Linos Turkey Tips

Turkey Tips & Tricks
Turkey - Plain Not Injected
Thaw slowly in the refrigerator for approx. 5 days
Tuesday before Thanksgiving or 2 days before cooking remove turkey
from packaging.
Brining
In a large container prepare a brine of ¾ cup salt to 5 gallons of water and
add turkey.
Note: The Brining process can be 2 hrs to 2 days long. Most call for 8 – 12
hours. Overnight is sufficient.
Roasting
Drain turkey. Prepare a large pan with salt, pepper and granulated garlic
on the bottom. Add turkey to pan and add additional seasoning to the bird
and fresh parsley to the cavity. Slowly add fresh water to the bottom of the
pan, about 3 inches up the sides. Add 1/2 pound of cut butter to pan and
top of turkey. Tightly cover and add to a preheated 400 degree oven for 2
hours.
After 2 hours remove cover and reduce heat to 350 degrees. Continue
roasting until internal temperature reaches 165 degrees at thickest part of
the turkey. Rest and cool the turkey .
Debone
Strain the juices from the roasting pan and reserve. Debone separating the
white from the dark meat. Carefully remove the breast portions and slice
against the grain. Lay turkey pieces into the reserved juices and refrigerate
or serve immediately.
To reheat cover and place in a 350 degree oven just until warm, not hot, or
it will taste over cooked.