Everything’s better with wine!
1 gal Water
½ cup Salt
1 cup Brown sugar
2 Tbsp. Whole black peppercorns
1 ½ Tbsp. Allspice, whole
1 ½ Tbsp. Candied ginger, chopped
2 sprigs Rosemary
2 sprigs Sage
2 sprigs Thyme
1 gal Ice
14 – 16 lb Turkey
1 ea. Turkey, fresh, 14 – 16 lbs.
to taste Salt and Pepper
¼ cup Butter, melted
¼ cup Olive oil
2 ea. Carrots, peeled, cut in 1” pieces
2 ea. Celery stalks, cut in 1” pieces
2 ea. Onions, large, peeled, cut in 1” pieces
2 ea. Garlic cloves, peeled
6 ea. Thyme sprigs
Note: Use the pan dripping and rendered fat to prepare a pan gravy.
Courtesy of the Hess Collection
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