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Spiced-Cured Turkey Recipe

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This recipe for Spiced-Cured Turkey, by , is from Dat's A Good One! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Monica Rach

Category:
Category:

Ingredients:  
Ingredients:  
18-20 lb organic turkey

BRINE
4 C coarse salt
5 C sugar
2 carrots
2 celery stalks
3 bay leaves
1 halved garlic bulb
2 leeks
2 Tbsp whole black peppercorns
1 Tbsp cumin seed
2 tsp crushed red pepper flakes
1 tsp cloves
2 tsp whole allspice
8 C water

SPICED BUTTER
1 C unsalted butter
2 tsp coarse salt
1 tsp ground pepper
1 tsp dried thyme
1 tsp ground cumin
1 tsp garlic powder
1 tsp crushed red pepper flakes
1/2 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg

GRAVY
1/2 C apple cider
3 Tbsp flour
3 C low sodium chicken stock

Directions:
Directions:
BRINING the TURKEY
Cut the carrots, celery stalks and leeks into 1" pieces.
Combine all the brine ingredients and bring to a boil.
Remove from the heat and let it cool.

Rinse the turkey under cold water and pat dry.
Place in a large stockpot (or clean pail) upside down and add the brine.
Add water to cover the turkey completely.
Refrigerate overnight.
Remove the turkey from the brine and drain.

SPICE BUTTER
Combine all the spice butter ingredients together and and beat on medium with an electric mixer or by hand until thoroughly combined.
Refrigerate for up to 4 days.

TURKEY
Preheat the oven to 425 F,
Fill the turkey cavities with stuffing.
Secure the skin over the neck cavity and tie the legs together with twine.
Rub the spice butter generously over the turkey.
Place on a rack in a roasting pan.
Roast for 30 minutes - baste and rotate the pan.
Reduce the temperature to 350 F and continue basting every 30-45 minutes.
Cook until the thickest meat reaches a temperature of 180 F - this may take 3 1/2 to 4 hours.
Allow the turkey to rest for 30 minutes before carving.

Remove the stuffing and arrange in serving dishes.

GRAVY
Pour the liquid from the roasting pan into a gravy skimmer and set aside.
With the roasting pan on high heat, add the apple cider and scrape the up the bits stuck to the sides of the roaster and set aside.
In a small saucepan, combine 3 Tbsp of fat from the roaster and the flour - cook for 3-4 minutes until browned.
Add the reserved apple cider mixture , stock and any juices from the pan.
Cook over medium heat until thickened.

Tips:
Once the turkey is well browned cover cover sections with foil to avoid over browning. Remove the foil during the last 30-60 minutes to crisp the skin.
Don't pack the stuffing too tight - looser lets the flavours mingle!

Personal Notes:
Personal Notes:
Mucki suggests cutting the brine salt in half and to cook the turkey longer at a slightly reduced temperate so it falls off the bones and melts in your mouth. She also prefers not to cook stuffing in the bird.

Mucki gave me this recipe to try as I had very little experience cooking a turkey and we had a crowd for dinner! She is an avid cook always trying new recipes and methods. She found this one in a Martha Stewart book! We cooked this again when the family Christmas was here in Smithers in 2010. It was a success!
Thank you Mucki!



 

 

 

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