Holiday Series - Whole Roasted Turkey with Homemade Brine

CookingWithCarolyn's picture

Nov. 26, 2014

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.

Ingredients

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

Directions

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.

 

 

 

Recipe Summary

Difficulty Level: Medium
Servings: 12