Wet Brined Turkey

ToutEpis Wet Brined Turkey

This wet brined turkey uses a citrus and herb brine plus ToutEpis staples for juicy meat and beautiful golden skin.

Citrus and Herb Brine Ingredients

• 4 quarts water
• 1½ cups salt
• 5 lemons, halved
• Honey
• Fresh thyme
• Fresh rosemary
• Parsley
• Bay leaves
• 2 garlic heads, halved
• Tout Sos

Salt to Water Ratio

Use 1½ cups salt for every 4 quarts water in the brine.

How to Make the Brine

1. Combine water, salt, lemons, honey, fresh herbs, garlic, and Tout Sos in a large pot.
2. Bring to a gentle boil and stir until the salt dissolves.
3. Remove from heat and pour the mixture into a large heat safe container.
4. Add 6 quarts ice water to cool the brine completely.
5. Lower the turkey into the cooled brine, making sure it is fully submerged, and refrigerate for 24 hours.

Drying the Turkey

1. Remove the turkey from the brine and pat it very dry with paper towels.
2. Set the turkey breast side up on a baking sheet with a rack if you have one.
3. Refrigerate uncovered for several hours or overnight so the skin dries for better browning.

Roasting Ingredients

• Whole turkey
• ¾ cup unsalted butter, softened
• 2 medium onions
• 6 medium carrots
• 4 celery ribs
• 3 tablespoons oil or Konfi Lay Oil
• 1 garlic head
• Fresh rosemary
• Thyme
• Bay leaves
• Additional Tout Sos to taste

Roasting Instructions

1. Preheat the oven to 400°F.
2. Let the turkey sit at room temperature for about 1 hour so it roasts more evenly.
3. Mix the softened butter with a generous spoonful of Tout Sos.
4. Melt half of this butter mixture and let it cool slightly.
5. Gently loosen the skin over the turkey breast and thighs and spread the remaining softened butter mixture underneath the skin.
6. Toss the onions, carrots, celery, garlic head, rosemary, thyme, and bay leaves with the oil or Konfi Lay Oil and a small amount of Tout Sos, then place them in the roasting pan.
7. Set the turkey on top of the vegetables, stuff some aromatics inside the cavity if desired, and tie the legs together.
8. Cover the turkey loosely with foil and roast for 1 hour.
9. Remove the foil, brush the turkey with some of the melted butter mixture, and continue roasting for about 1½ hours more, brushing occasionally.
10. Cook until the thickest part of the breast registers about 155°F on a meat thermometer.
11. Transfer the turkey to a platter, tent loosely with foil, and rest for 30 minutes before carving.