Brine or Inject?

[chef jimmyj]

At that temp, 275-300, approx 20 minutes per pound for a Whole Bird. 15 min/lb if you Spatchcock or Halve the bird. Rest on the counter 20 to 30 minutes before carving...JJ

 

[Boardtowndawg]

At that temp, 275-300, approx 20 minutes per pound for a Whole Bird. 15 min/lb if you Spatchcock or Halve the bird. Rest on the counter 20 to 30 minutes before carving...JJ

Dang ok that’s a little longer than I was thinking. Do you think if I kicked it up to 325 and kept it whole the skin will burn?

 

[chef jimmyj]

I Roast Turkey at 325°F every year. Just No Sugar in your Rub, it will burn at 325. For a whole bird at 325, figure 15 minutes per pound...JJ

 

[jjlnyc]

1 gallon water
½ cup firmly packed brown sugar
Rind of 1 navel orange
3 sprigs rosemary
1 cup kosher salt
3 yellow onions, quartered
1 garlic head
2 lemons, quartered
1 turkey, appx. 12 lbs
10 sprigs thyme
10 sprigs sage
3 cups chopped potatoes
¼ cup olive oil
Freshly ground black pepper
Garlic powder

Instructions

BRINE: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, two- thirds of the quartered lemons and onions and 1 halved garlic head. Mix until the sugar and salt dissolve.

Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2 1⁄2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally.

Hope this helps. Adjust according to taste and size uf turkey

Robert

And what of the remaining ingredients?