• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
275
Protein:
51 g
Fat:
12 g
Carbohydrates:
2 g
Sodium:
107 mg

Credit
The Cookie Writer (thecookiewriter.com)

Serves: 12 - plus leftovers
Prep Time: 25 mins
Cook Time: 2 hrs
Brine
  1. Combine 6 cups cold water with sugar and salt in a large saucepan over medium heat. Stir occasionally until salt and sugar have dissolved (no need to boil!) Remove from heat and cool to room temperature.
  2. Combine remaining water and ingredients into a large stock pot or special brining bag. Pour water/sugar/salt mixture in. Add turkey and weigh down to fully submerge it if necessary (depending on your pot, you may need to make another half-batch of brine.)
  3. Cover and refrigerate overnight.
  4. Remove turkey and pat dry. Allow to sit overnight in the refrigerator again (you want it to basically dry completely! No need to cover.)
  Turkey
  1. Preheat oven to 450°F. Place turkey into roasting pan and pour water or broth down below (turkey isn't super fatty so we want something to baste with.)
  2. Place into oven, uncovered, and lower heat to 350°F. Cook for 1 hour, remove to baste. If wings are looking dark, you can cover them with aluminum foil. Return to oven and roast for 30 more minutes; baste again. Cook for another 30 minutes, and baste. Cook time is 2 to 2½ hours, or when your breast reaches 170°F.
  3. Remove from pan and wrap in aluminum foil. Allow to rest for at least 20 minutes before slicing!
  4. Serve with apple butter over top of turkey meat.
  Note: If brining your turkey, don't salt your turkey afterwards, it will be salty enough! No need for oil or butter on the skin as the drying in the fridge will result in a crispy turkey skin!

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