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Brine Wild Turkey


  • 1 1/4 cups kosher salt
  • 1 gallon of water
  • 1 wild turkey, cleaned
  • 2 Granny Smith apples
  • 1 large onion
  • 3 celery stalks
  • Fresh ground pepper to taste

Dissolve the salt in the water in a container large enough to hold the turkey. Lower the turkey into the water. Refrigerate for eight to 12 hours.

Preheat the oven to 400 degrees. Remove the turkey from the brine and discard the brine. Rinse the turkey and pat dry. Cut the apples and onion into slices and the celery into three-inch pieces. Place these in the cavity of the turkey and around it. Season the turkey with pepper. Arrange in a large roasting pan.

Roast, breast side up for 30 minutes. Lower the heat to 325 degrees and turkey the turkey breast side down and bake for 1 1/2 hours. Turn again and bake until cooked through, about 25 minutes per pound. Let stand until slightly cooled before carving.

Use apples, cut into wedges, to brace the turkey when it is roasting breast side down.

Yield: 10 servings




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