It was a struggle but I finally got this video to upload. We're a week away from the holidays and now is the time to take that turkey out so it can thaw under refrigeration. Here is my brined Roasted Turkey. The recipe has a few great tips and tricks of how to brine your very own turkey.
All purpose seasoning | 1/2 Cup (8 tbs) (Grand Diamond) | |
Kosher salt | 1 Pound | |
Ground sage | 1 1/2 Tablespoon | |
Molasses | 1 Cup (16 tbs) | |
Honey | 2 Cup (32 tbs) | |
White wine/Juices of 2 lemons | 1 1/2 Cup (24 tbs) | |
Rosemary sprig | 2 | |
Thyme | 1/2 Bunch (50 gm) | |
Garlic bulb | 3 , cut in halves | |
Dried bay leaves | 2 | |
Water | 6 Quart | |
Ice cubes | 6 Pound | |
Whole turkey | 16 1/2 Pound , thawed, rinsed, all innards and neck removed | |
Fresh apples | 2 , cut into quarters | |
Onion | 1 Large , cut into quarters | |
Fresh oranges | 2 , cut into quarters | |
Unsalted butter stick | 2 , softened | |
Fresh rosemary | 1 Tablespoon , finely chopped | |
Fresh thyme | 2 Tablespoon , finely chopped | |
Fresh italian parsley | 2 Tablespoon , finely chopped | |
Granulated garlic | 2 Teaspoon | |
Ground cayenne pepper | 1 Teaspoon | |
Kosher salt | 1 1/2 Teaspoon | |
Black pepper | 1 Teaspoon | |
Low sodium chicken stock | 1 Quart |
GETTING READY
1. Take 3 quarts of water in a big pot. Add salt, all purpose seasoning. Drop in bay leaves, garlic and ground sage as well.
2. Toss in fresh thyme, fresh rosemary and some white wine into the pot.
3. Add molasses and honey and stir to mix well.
4. Bring everything to boil and then transfer the brine to a bigger pot or ice chest. Let it cool completely.
5. Add 3 quart water and ice and then immerse the turkey in brine and let it sit in brine for 7 to 8 hours.
MAKING
6. Prepare butter by mixing together fresh rosemary, fresh thyme, parsley, garlic and kosher salt with the butter. Set it aside.
7. Take the turkey out from brine, wash it completely and then pat the bird dry.
8. Separate the skin of the bird from the body to create some space and then apply the herb butter all over. Also put the herb butter under the skin and back.
9. Stuff the cavity of the bird with oranges, apples and thymes, along with rosemary and thyme.
10. Seal the turkey and then tie the legs of the turkey to secure the contents. Place it in a baking dish. Fill the baking dish with low sodium chicken broth.
11. Cover with aluminium foil and roast the turkey for 1 1/2 hours at 325 F, then uncover and bake until the thigh reaches an internal temperature of 165 F.
12. Let the turkey rest for 30 to 40 minutes.
SERVING
13. Slice and serve with a sauce of your choice.