Coffee Brined Turkey
April 04, 2015
Categories: Comfort Food, Main Dish, Poultry, Turkey, Native American, North American, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Fall/Autumn, Potluck, Regional Holiday, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Make it from scratch, Spring, Kosher Meat more
"This is a great tasting turkey recipe I like to serve with my #recipe16378, they complement each other nicely. This turkey turns out so flavourful and the meat is moist and juicy."
- Serving Size: 1 (808.1 g)
- Calories 559.7
- Total Fat - 10.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 256.7 mg
- Sodium - 5178.1 mg
- Total Carbohydrate - 26.8 g
- Dietary Fiber - 1.9 g
- Sugars - 23.1 g
- Protein - 87 g
- Calcium - 117.2 mg
- Iron - 3.7 mg
- Vitamin C - 31.4 mg
- Thiamin - 0.3 mg
Mix together the water, coffee, salt and maple syrup and stir until salt is dissolved.
Line a 2.5 gallon bucket with a clean sturdy plastic bag and pour the liquid mixture into the plastic bag (I use a clear garbage bag).
Toss in all the remaining ingredients except for turkey and ground pepper.
Remove the neck and bag of organs from the inside of turkey and rinse the turkey inside and out; place in the plastic bag.
Bring the bag up close to the turkey, removing as much of the air as you can and seal with a twist tie.
Place in the refrigerator for 24 hours.
Remove the turkey from the brine and discard brine.
Rinse the turkey inside and out and pat dry.
Place the turkey in a roasting pan and sprinkle with fresh ground pepper; add water about half an inch up the sides of pan and cover.
Cook in a preheated 350 degree oven for 2 hours, remove cover and continue to cook until meat thermometer inserted in thickest part of turkey reads 165 degrees.
Allow turkey to rest at least 15 minutes before carving.
Tips & Variations
No special items needed.