Brine and Roasted Turkey Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12-15 lbs Turkey
Brine (see brine recipe)
4 tbsp unsalted butter, room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch. pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme
1 ½-2 cups chicken or turkey stock, for basting
Brine Recipe:
1 cup salt, 1 cup brown sugar, 2 oranges (quartered), 2 lemons (quartered), 6 sprigs thyme, 4 sprigs rosemary
To make the brining solutions dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container(such as a clean bucket or a large stock pot). Add the oranges, lemons. thyme, and rosemary.
*Note:If you have a bigger turkey and need more brine then add ½ cup brown sugar and ½ cup salt for every extra gallon of water used.
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Directions: |
Directions:Remove the neck, giblets and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated 2-24 hours. I have found if you bring the turkey at least 24-48 hours this makes it moist and juicy every time.
Brine:
Preheat oven to 325 degrees. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, rub on all sides with butter and cut butter into pieces and place inside the turkey between the turkey and the skin. Season lightly with salt and pepper inside and out. Stuff the turkey with the onion, orange, celery, carrot, bay leaves and thyme. Rub the skin of the turkey with juice from an orange. Loosely tie the drumsticks together with kitchen string. Add the1½-2 cups chicken or turkey stock to the pan. Roast the turkey, uncovered, breast side down for 1 hour. Remove from oven, turn, and baste with stock and continue roasting, turning and basting every hour for at least 3 more hours. Cook until an instant read meat thermometer registers 165 degrees when inserted into the largest section of the thigh (avoiding the bone).
Remove from oven and tent with aluminum foil. Let stand at least 20 minutes before carving.
For giblet gravy:
Cook neck, giblets, and liver in olive oil until brown. Add chicken broth, any extra turkey pieces that you may have after carving the turkey and cornstarch to your desired thickness and simmer over low heat until warm. |
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Personal
Notes: |
Personal
Notes: 1 Corinthians 10:13 "No temptation has overtaken you except such as is common to man; but God is faithful, who will not allow you to be tempted beyond what you are able, but with the temptation will also make the way of escape, that you may be able to bear it."
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