- 1 gallon water
- ½ cup kosher salt
- ¼ cup granulated sugar
- 2 tablespoon minced garlic
- 5 sprigs thyme
- 3 sprigs rosemary
- 2 bay leaves
- 1 tablespoon fennel seeds
Turkey after Brining:
- 1 12-15 pound turkey
- Salt and Pepper to taste
- 1 large onion, large dice
- 2 carrots large dice
- 2 stalks celery large dice
- 4 sprig rosemary
- 4 sprigs thyme
- Put all brine ingredients into a sauce pot and bring to a boil. Remove from the heat and let cool.
- Once the brine has cooled place the brine and the turkey in a large container that can hold the liquid and the turkey and refrigerate for a couple days
- Remove the turkey from the brine and pat dry with paper towels.
- Season the turkey well with salt and pepper, inside and outside
- Fill the cavity with the onions, carrots, celery and fresh herbs.
- Place the turkey on a roasting rack on top of the Wolf Convection Steam Oven solid pan. Insert the temperature probe into the thickest part of the thigh.
- Then put the turkey in the Wolf Convection Steam oven on rack position 1.
- Then insert the other end of the probe into the probe portal in the oven. Press the quick start button and scroll to the Convection Steam mode. Set the temperature to 350 degrees. Then set the probe temperature to 165 degrees. Scroll to the start button and press ENTER.
- When the Probe temperature reaches 130 degrees scroll to the steam icon and press ENTER, this will turn the steam off and put the oven into just a convection mode. Scroll to the temperature icon and increase the temperature from 350 to 400 degrees. This will allow the turkey to brown.
- Pull the turkey out of the oven when the probe temperature of 165 degrees is reached and the alert signal goes off. Let the turkey rest on a cutting board for 15 minutes before cutting.Enjoy!