Oven Roasted Earl Grey Tea Lemon Rosemary Brined Turkey
This is from a recipe card that came with diamond crystal kosher salt, posting it for later use. i am not including the brining time in the cooking time as 2 days you are probably not gonna stand over that darned turkey and watch it brine...lol.
Steps
Bring 6 1 / 2 quarts water to a boil.
Remove from heat and add tea , lemon peel and rosemary.
Cover and let steep for 20 minutes.
If using tea bags , remove them.
If using bulk tea , remove lemon peel and rosemary , set aside and strain the mixture and discard the tea leaves.
Pour the mixture back in the pot and stir in salt , sugar and the set-aside lemon peel and rosemary.
Stir until salt and sugar are dissolved.
Stir in the ice , cool to below 50 degrees f.
Line a large pot with two 30-gallon plastic garbage bags , one inside the other.
Place turkey in the bag-lined pot , breast-side down.
Pour brine over turkey.
Press to submerge.
Twist off bags to eliminate air pockets and tie.
Refrigerate turkey in brine for 2 days.
Drain turkey , discard brine.
Pat turkey dry.
Stuff cavity with rosemary , punctured lemons , celery and onion.
Fold wing.
Rub olive oil all over the turkey.
Place oven rack in the lowest third of the oven and preheat to 350 degrees f.
Place turk.
Ingredients
water, earl grey tea, lemons, juice and rind of, rosemary sprigs, kosher salt, light brown sugar, ice, whole turkey, lemons, celery ribs, onion, olive oil, low sodium chicken broth