Executive Chef Anthony Bucco of the Ryland Inn comes to the Good Day Café to make turkey three different ways.
111 Old Highway 28
Whitehouse Station, NJ 08889
TURKEY BRINE RECIPE
By Executive Chef Anthony Bucco
14-16 lb turkey
3/4 cup plus 2 tbsp. kosher salt
3/4 cup sugar
2 bay leaves
1 tbsp. black peppercorns
1 tbsp. coriander seeds
1/4 tsp. clove
1/4 tsp. fennel seeds
2 star anise
2-3 sprigs fresh thyme
2-3 sprigs fresh rosemary
In a large stockpot (16 quart or more) bring 2 gallons of water to a boil.
Over low heat, toast hard spices, about 3 minutes, moving regularly, to prevent burning.
Add salt and sugar to boiling water and stir until dissolved. Turn off heat, add herbs and toasted hard spices. Refrigerate till cold.
Add the turkey, oven ready, so no giblets, to the stock pot. Weigh down with a plate if necessary to keep turkey entrenched in the brine. Refrigerate 8-24 hours, then remove from brine and allow turkey to come to room temperature.