Brined Turkey

Source: Rogelio Garcia, The Commissary

Recipe Type: | Seasons: ,

Makes one 12 pound turkey (enough to feed 8-12 people)


1 cup salt
1 cup sugar
1 gallon water
1 apple
1 cinnamon stick
1 stalk celery
1 carrot
1 onion
2 bay leaves

1 bunch sage, chopped
1 bunch thyme
5 cloves garlic, peeled and chopped
3 shallots, peeled and chopped
½ cup honey
2 cups olive oil
1 teaspoon salt

1 whole turkey, 12 pounds
20 slices bacon


To brine the turkey: Bring the brine ingredients to a simmer in a large pot and set aside to cool.  Once the brine has cooled to room temperature, place the turkey in the pot. Cover with plastic and refrigerate for 24 hours.

To marinate the turkey: Combine all marinade ingredients in a bowl. Transfer the turkey to a clean pot (or wash the pot the brine was in) and pour the marinade over the bird. Cover with plastic and refrigerate for 24 hours.

To roast the turkey: Preheat the oven to 325°F. Remove the turkey from the marinade. Place it in a roasting pan, breast side up. Season the turkey lightly with salt. Shingle the bacon slices over the breast.  Roast for 4 hours. Allow the turkey to rest for 30 minutes before slicing and serving.

Farmers Market Ingredients