Turkey Brine


2 gallons water
2 cups brown sugar
2 cups kosher salt
1 cup fennel seed (toasted)
1/4 cup chili flakes
2 cups orange juice
3 cinnamon sticks
15 cloves
2 bay leaves (whole)
2 sprigs fresh rosemary (whole)
2 tbs dried sage (ground)

Combine all ingredients together in a stockpot, bring to a boil and stir vigorously until all ingredients are incorporated.  Remove from heat and let cool to 40 degrees.  Place raw, cleaned turkey in brine for at least 12 hours in refrigerator.  Remove from brine and apply dry rub of your choice.





Turkey Dry Rub

1/2 cup sale
1 cup cane sugar
2 tbs paprika
1 tbs nutmeg
1 tbs pepper
1 tbs mustard powder
1 tbs dry chili powder
1 tbs dry Mexican oregano
1 tbs dry sage
1 tbs coriander

Combine all ingredients together in a bowl.  After turkey is removed from brine, dry off the turkey and rub with softened butter over the skin.  Rub a small amount of the dry rub all over the inside of the bird.  Make sure all surfaces are covered. Place turkey on a roasting rack and cook in the oven at 325 degrees until turkey reaches an internal temperature of 150-160 degrees. Baste with butter every half hour during the cooking process.  Let turkey rest for at least 10 minutes before carving. Turkey will take approximately 2-3 hours to cook.  It often helps to turn down the oven a little toward the end of the cooking time.

Recipes courtesy:
Nathan A. Read CEC CCA
Executive Chef
Hiltons of Branson
Branson Convention Center
Payne Stewart Golf Club