Whole turkey in the oven, brined in brine

Preparation:

1. Use a tall container so that the brine completely covers the turkey. It is important to choose a container large enough to allow the brine to circulate, ensuring it penetrates evenly into the meat. The brine should be prepared the night before cooking to allow the flavors to infuse.

2. In a large pot, add 3 liters of water, to which add 200 g of coarse salt, 100 g of brown sugar, and your favorite spices: peppercorns, bay leaves, thyme, and crushed garlic. Mix everything over medium heat until the salt and sugar completely dissolve. The moisture and flavors will penetrate the meat, giving it a special taste.

3. After the brine has boiled for about 10 minutes, let it cool completely. It is essential that the brine is cold before placing the turkey in it to prevent premature cooking of the meat.

4. Once the brine is cold, add the turkey to the container. Make sure it is completely submerged in the brine. If necessary, you can add a weight, such as a clean plate, to keep the turkey underwater. Cover the container with plastic wrap or a lid and leave it in the refrigerator overnight, for at least 12 hours.

5. The next day, remove the turkey from the brine and rinse it well under cold water to remove excess salt. This step is essential, as overly salty brine will make the meat unpleasant.

6. After rinsing, dry the turkey with paper towels. Now, the turkey is ready to be seasoned and cooked in the desired manner. You can opt for a marinade of olive oil, herbs, and garlic, which should be applied evenly over the entire surface.

7. The turkey can be cooked by roasting, baking, or smoking, depending on your preferences. Make sure the internal temperature of the meat reaches 75 degrees Celsius to be well cooked and juicy. You can check this with a kitchen thermometer.

8. After the turkey is cooked, let it rest for 20-30 minutes before carving. This step allows the juices to redistribute, making the meat more tender and flavorful.

Serve the turkey alongside delicious sides such as mashed potatoes, roasted vegetables, or a fresh salad. This recipe will turn your holiday meals into a true feast!

 Ingredients: Brine ingredients: water (enough to cover the turkey); 250g coarse salt; chopped parsley (1/2 bunch); whole peppercorns; 2 tablespoons dried thyme; fresh sage; a few bay leaves; 200ml dry or semi-dry white wine; 1/4 onion. 1 turkey weighing about 5kg. Filling: 1 large onion cut into quarters; diced red bell pepper; celery leaves; a few sprigs of parsley; sage and a bay leaf.