Ingredients: |
Ingredients: Aunt Edna, aka Rox, convinced me to try this Brining Method for roasting my turkey a few years ago and I am a convert. Best way to cook a Turkey! Brining is similar to marinade however is primarily water. Guarantees a juicy flavourful bird. Edna got the recipe from the Vancouver Sun.
Turkey Brine:
3 cups Apple Juice
4 tbsp fresh Rosemary Leaves ( i have never added )
1 1/2 cups Coarse or Kosher Salt ( not pickling salt )
3 Tbsp Peppercorns
4-6 litres cold Water
5 cloves Garlic
2 cups Brown Sugar
5 whole Bay Leaves
Peel of 3 Oranges
Place all in large pot. I only put 1-2 litres of water at this point.
Bring to a boil to dissolve, then cover and cool.
Cover Turkey completely with cooled Brine in a large container.
I use a 5 gallon Plastic White pail and add additional Water at this time, to cover bird completely.
Cover and refrigerate for 16-24 hours, I have read that up to 36 hours is OK.
To refrigerate: we are lucky in our Winnipeg weather, we can place outside or in garage. If not able to: place pail in large container such as a cooler and pack ice around it.
Remove bird from Brine and rinse well in sink with fresh cold running water.
Pat dry with paper towels.
Always bring turkey to room temperature before roasting.
Rox's Roasting Method: Pre heat oven to 400 degrees.
Place turkey on a rack in roasting pan. Using your hands, smear butter all over bird. I have used vegetable oil instead. Season with salt and pepper.
ROASTat 400 degrees UNCOVERED for: 15 minutes per pound for the first 10 pounds and then 7 minutes per pound for the balance.
Eg: 14 pound turkey: 150 minutes for first 10 pounds plus 28 minutes for the remaining 4 pounds = 178 minutes ( almost 3 hours )
If you bird is stuffed, add another pound to your calculations.
Add some water to the bottom of the pan as needed for gravy drippings.
By roasting on a rack, you allow air to circulate around the bird. If you find the skin becoming too brown, cover bird lightly with dampened parchment paper. Never cover with foil or lid or you will get a steamed bird.
Remove from Roaster and let turkey rest for 1/2 hour before carving.
Pan Gravy: Try this, it is amazing!
1/2 cup or more turkey drippings in roasting pan.
1/2 cup flour
3 Tbsp Tomato Paste
6 cups Chicken Broth ( Swanson or Campbells)
3 Tbsp Red Current Jelly or Cranberry Jelly
Salt and Pepper to taste.
Set Roasting Pan with drippings over med-high heat. Stir in Flour till blended in and pale gold in colour. Pour in Chicken Stock and Tomato Paste. Bring to a boil, stirring constantly with a wire whisk, till thickened and lump free. Add Red Current Jelly or Cranberry Jelly, simmer a few minutes.
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This recipe for Rox's Turkey Brine, Roasting Method and Gravy is from