Ingredients: |
Ingredients: 16 lb. turkey
Brine (recipe follows) (make the day before roasting)
1 large onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 2 inch pieces
1 large carrot, peeled and cut into 2 inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 c. to 2 c. chicken or turkey stock for basting (I use the drippings that come from the roasting)
Turkey stock (make the day before roasting):
Reserved turkey neck
1 large carrot, peeled and cut into 2 inch pieces
1 onion, cut into quarters
1 large celery stalk, cut into 2 inch pieces - also use the leaves
about 5 c. water - enough to cover the neck in the pan by about 2-3 inches
2 - 3 chicken bouillon cubes
1 1/2 t. whole black peppercorns
salt to taste
Brine:
1 c. salt
1 c. brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
Browning solution (if roasting in a tabletop roaster):
1/4 c. melted butter
1 1/2 t. Kitchen Bouquet browning sauce
1 t. Paprika
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Directions: |
Directions:Remove neck and giblets from turkey and thoroughly rinse inside and out in cold water.
Make brining solution by dissolving the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket, large stockpot, or a clean, heavy duty plastic garbage bag.) I use a large turkey roasting bag placed inside of a large stockpot. Add the oranges, lemons, thyme and rosemary. Add turkey to the brining solution and fasten with baggie tie. Refrigerate for at least 4 hours or up to 24 hours.
Note: If you have a bigger turkey and need more brine than this, use 1/2 c. salt and 1/2 c. brown sugar for every gallon of water.
To make turkey stock:
Place neck in medium saucepan and cover with water until about 2-3 inches above neck. Bring to a boil. Skim off foam until water looks more clear. Then add vegetables and seasonings. Reduce heat, cover and simmer about 1 hour. Strain stock and discard solids. Cool, cover and refrigerate to allow fat to rise to top. When cold, skim off fat. Use stock for gravy.
To make turkey:
Preheat oven or roaster to 325 degrees. Remove the turkey from the brine and rinse well under cold water. Pat dry with paper towels, inside and out. Season the turkey lightly inside and out with salt and pepper. Stuff the turkey cavity with the onions, oranges, celery, carrots, bay leaves and thyme. Loosely tie the drumsticks together with kitchen string.
If roasting in a tabletop roaster (highly recommended as this results in a very tender turkey):
Mix the browning ingredients and brush over entire turkey. Cover and roast until instant read meat thermometer registers 165 degrees when inserted into the largest section of thigh (avoiding the bone). Baste occasionally during balance of cooking time. (A 16 lb. turkey takes almost exactly 3 hours of total cooking time.)
If roasting in oven:
Roast the turkey, uncovered, breast side down for 1 hour. Remove from oven and turn the turkey over. Baste with pan drippings or chicken or turkey broth. Cover with heavy duty foil and continue to roast until an instant read meat thermometer registers 165 degrees when inserted into the largest section of thigh (avoiding the bone) about 2 3/4 to 3 hours total cooking time. Baste periodically throughout roasting time. During last hour or so remove foil and continue basting as to nicely brown the turkey.
When done, remove turkey to platter and cover tightly with foil to rest for at least 20 minutes before carving. Skim fat off drippings or use a fat separator pitcher then use drippings along with turkey stock to make gravy. |
This recipe for Thanksgiving Brined and Roasted Turkey is from