Brined "Sipp'n Sweet Corn Whiskey"
2 gallons cold water
2 cups Sipp'n Sweet Corn Whiskey
2 cups coarse salt (kosher or sea)
1 cup sugar
1 12-15 lb turkey, rinsed (giblets removed)
1. In a pot or clean bucket, large enough to
accommodate the turkey, combine water, whiskey, salt & sugar. Stir to
dissolve the salt & sugar. Add turkey & refrigerate for 18 to 36
hours. If you don't have refrigerator space, place the bucket in a
cooler packed with ice. Make sure the bucket stays covered.
2. Remove the turkey from the brine, and dry
well with paper towels. Let stand, covered at room temperature for 1 to
3. Preheat oven to 500 degrees. Place bird on
a roasting rack inside a wide, low pan. Tuck back the wings & coat
whole bird liberally with vegetable (or other neutral) oil.*
4. Roast on lowest level of the oven at 500
degrees for 30 minutes. Remove from the oven & cover breast with double
layer of aluminum foil, insert probe thermometer into thickest part of
the breast & return to the oven, reducing oven temperature to 350
degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to
16 pound bird should require approximately 2 to 2 1/2 hours of roasting.
5. Let turkey rest, loosely covered for 15 to
20 minutes before carving.
* (Optional) In a small bowl, combine 2 Tbsp of
coarse salt, 1 Tbsp of freshly ground white pepper & 1 Tbsp of freshly
ground black pepper. Rub the inside & outside of the turkey with
salt-n-pepper mixture after oiled.
Optional Cooking Methods: You can also roast
the bird in an electric roaster pan at 325 to 350 degrees, or roast it
on the grill. I LOVE my Holland Grill for roasting my turkey using
It will be the most flavorful & moist bird you
will ever have!