Ingredients: |
Ingredients: Brine:
1 gallon water
2 cups kosher salt
1/2 cup cracked black peppercorns
1 T. ground cloves
1 T. ground ginger
12 bay leaves
3 cups honey
3 cups maple syrup
Roast turkey:
10-12 lb. whole fresh turkey, giblets and neck removed and reserve
1 stick unsalted butter, softened
2 tsp. chopped garlic
2 tsp. chopped fresh sage leaves
1 tsp. chopped fresh rosemary leaves
Olive oil, for drizzling
3 c. chicken broth (I added to pan during roasting and used for basting)
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Directions: |
Directions:To make brine: In large stockpot, combine water, salt, peppercorns, cloves, ginger and bay leaves. Bring to a boil over high heat. Reduce heat to a simmer. Stir in honey and maple syrup until dissolved. Turn off heat. Cool to room temperature. Transfer to a 5 gallon container.
To brine turkey: Rinse turkey inside and out with cold running water. Carefully lower into a 5 gallon container with icooled brine. Place clean weight on top of turkey to keep it fully submerged. Refrigerate for at least 4 hours or as long as overnight. (I take out the bottom shelf in my refrigerator to make room.)
To prepare turkey: Remove turkey from brine. Rinse briefly. Pat dry with paper towels. Gently inserting fingers between skin and flesh, loosen skin from breast area. In mixing bowl, stir together stick of butter, garlic, chopped sage and chopped rosemary. Rub mixture under breast skin. Stuff turkey. Place turkey breast-up in prepared roasting pan. Tuck wings back and underneath turkey. Using kitchen twine, tie leg ends securely together. Drizzle and rub olive oil all over skin.
To roast turkey: Roast at 325º for 2½ -3½ hrs. (depending on weight) or until instant-read thermometer inserted into thickest part of breast not touching bone registers 165 degrees. I add 2 cups of chicken broth to pan to baste every 30 minutes.
(Note: If skin turns dark too quickly, tent it with aluminum foil.) When roasted, carefully transfer turkey to cutting board. Cover with foil. Let rest while preparing gravy. |
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