2 TBS Salt
1 TBS freshly ground pepper
1 green onion
1/2 large white or red onion
1 bay leaf
3 parsley sprigs
4 TBS olive oil
1 pint cider vinegar
1 pint good white wine
3 quarts water
1 large bag ice
1 5 gallon unused paint bucket
a quart or gallon of apple juice
In a food processor, reduce #2 to #8 ingredients to a marinade.
Rub this mixture all over the turkey both inside and out. Let stand, covered, for three hours.
It should be refrigerated.
In a 5 gallon paint bucket-(one that hasn't been used for painting, obviously and that has been completely scrubbed out with a soda and water mixture) put the pint of vinegar, wine, water and what is left of the marinade.
Immerse turkey and marinate overnight.
If the liquid doesn't cover the turkey, add apple juice until it does.
Put a plastic bag of unopened ice on top of the turkey to keep it submerged and also to keep it cold.
Remove the next day, wash the turkey off and place in roasting pan.
Preheat oven to 325 degrees.
Roast as you would for chicken-approx 20 minutes per pound.
Do not overcook.
Brazilians stuff the upper part of the turkey with bread stuffing and the abdominal cavity with Farofa which is made with manioc flour.
If you stuff the bird, increase cooking time to 30 minutes per pound.
Pairs Well With
A Very Different Brine Turkey!
This is a recipe from one of my oldest friends, Ondine Lawyer. I just ran across it again looking at old recipes I haven't used in years. She and it are treats in my life. She made this recipe years before brining turkeys was the "in thing to do" and I had forgotten all about it.
This makes a moist, delicious turkey ideal for buffets. It is wonderful hot or cold.
My gratitude to Ondine for sharing. lucas hess