Brine and Potato Rolls Recipe

There are a few tips which will help you roast a perfect turkey. I brine my turkey for 24 hours before cooking. In case you want to do this to your Christmas turkey, I will show you my recipe. I made a 22 pound turkey so you can adjust this accordingly.


2 gallons of water
3 cups of apple cider
juice from two oranges
peel of two oranges
20 peppercorns
several bay leaves
fresh sage leaves
fresh rosemary (several sprigs)
2 cups of brown sugar
2 cups of salt
5 garlic cloves

Bring this to a boil and whisk until the sugar dissolves. Set it aside to cool.

When you are ready to brine the bird, place it in a large zip lock bag and pour in the brine. Place the bag breast side down in a bowl or pot and refrigerate. When it is time to roast the turkey, drain off the brine. Pat the turkey dry and rub butter between the skin and the breast. Rub more softened butter over the bird and season with salt and pepper. Place the turkey breast side down in a 425 degree oven for 30 minutes. Lower the oven temperature to 325 degrees and turn the turkey breast side up and continue to cook until the internal temperature reaches 165 degrees. Let the turkey sit at room temp for 20 minutes before carving. This will give you a turkey with very moist white meat.

I lose this recipe all the time. I always have to call my sister and have her send me copies of it. I have dozens of these pieces of paper stuck all over the place. This is the potato roll recipe. I bake dozens of these rolls around the holidays and give them to all my friends. Everyone is in love with these rolls.


Potato Rolls

1 1/2cups warm water
2/3 cup sugar
2 eggs
1 1/2 tsp. salt
2 1/4 tsp. rapid rise yeast
2/3 c. shortening
1 c. mashed potatoes ( I make instant ones for this recipe because homemade is too heavy)
7-7 1/2 cups flour

Add the water to the bowl of your mixer.

Pour in the sugar.

Add the salt.

Add the yeast and then the mashed potatoes. Add 2/3 C. of softened shortening and 2 eggs.

Then begin mixing in the flour.

Add all of the flour . You will have a nice smooth, satiny dough.

Place it in a lightly greased bowl. Cover it with plastic wrap and allow it to rise until doubled. You can also refrigerate it and take it out to rise the next day.

After it has risen you can roll it out and make spirals or crimp off balls for whichever size roll you need. Allow the rolls to rise again, brush them with butter and bake in a 400 degree oven for 13-15 minutes. Cool on a wire rack. These rolls we on the small side and the recipe made 55 rolls. These freeze wonderfully too.

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Anonymous said…
I guess this can be done with a chicken too. I could of course buy a mini turkey, they can usually be found in the supermarket.

The potato rolls looks really nice!

Snowstorm here again! I´m not happy :-)

Have a great day now!
I love this brine recipe. I'm making these rolls tomorrow. What kind of attachment is on your mixer?
I've never eaten a brined turkey. Those rolls look delectable.
It is goodies galore, as always. The rolls are fabulous!

The cranberry orange cake is ALL gone! Mmmmmm :)

Like the new winter look!

Have a great Sunday.

xoxo to Teddy Winter Fluffs!
Debbie said…
Amazing as usual Joyce!! My lord lady do you ever get a break from cooking?? You are something else. Hugs to Teddy girl!!
Lois said…
I had never heard of brining a turkey, until I read your blog. Then I saw a recipe in a magazine, and the picture of your bird was so yummy looking. I wonder if it would work for a turkey breast, since I only do a breast at Christmas since the majority of the family likes ham on Christmas eve, our big dinner night.

Off to make my tortiere! :)
Guillaume said…
I want to cook recipes from this blog. If my wife was not vegetarian I would have already started. I think I will stick to desserts and that pasta sauce I always wanted to try.
Ann said…
Looks delicious as always. I always seem to leave your blog hungry :)
Pricilla said…
Someone got a new mixer!
TMCPhoto said…
I've never brined a bird before but I may have to give it a try. My Mother in Law taught me to rinse the inside of the bird with cold water and then rub the inside and under the skin with salt. I often add fresh rosemary and sage to the rub and then rub butter under the skin and over the top. I've never once needed to season my gravy when I've used this method.
Janet said…
LoL - I read that as Brine & Potato rolls and wondered what was up. :-)

What is that mechanical beastie that you are mixing the dough in? I have never seen an attachment similar but I think I like it!


petoskystone said…
heavenly rolls! :) thanks.
Dirgesinger said…
Oh that sounds awesome!Thanks for the recipe!
SharleneT said…
I had my first brined turkey, this year, at my daughter's house. The breast was so moist and delicious. She used salt... I like your recipe and will counter at Christmas! I'm assuming you add the potatoes (already made?) just before the balance of the flour? Or, do you just add in the dried potatoes? I couldn't find it in the recipe and I'm definitely going to use it... Come visit when you get the flour off your hands... But, give Teddy a hug, first...
The Jammie Girl said…
I made these today, used leftover mashed potatoes, halved the recipe, and used the "dough" setting on the bread machine (all because I'm LAZY!). My husband and youngest son are sold - best ever rolls to go with a roast!!
Netty said…
Thank you for the great recipe, can't wait to make these. Annette x