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Brown Sugar Brine Smoked Turkey




Source of Recipe


Internet


List of Ingredients




Brine Ingredients

4 gallons of water
2 cups kosher salt
2 cups dark brown sugar
2 cups coarsely chopped yellow onions
2 oranges, quartered
6 garlic cloves, peeled and smashed
6 sprigs fresh sage
4 sprigs frsh rosemary, coarsely chopped
2 sprigs fresh thyme
1 tablespoon black peppercorns.

Turkey

One 14 pound turkey, neck, giblets, and liver reserved for gravy
1 yellow onion, cut into eighths
1 celery rib, cut into 1 inch pieces
1 carrot, cut into 1 inch pieces
2 sprigs fresh parsley
2 tablespoons of Emeril's Essence
2 tablespoons vegetable oil
2 1/4 cups turkey or chicken stock



Recipe



In an ice chest or other container large enough combine all the brine ingredients and stir until the sugar and salt have dissolved.

Rinse the turkey under cold running water and place it in the brine. Make sure the turkey is covered by at least 2 inches of brine. Add ice to keep it cool and let it brine overnight or up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold water. Pat dry with paper towels and let it come to room temperature--about 1 hour.

Combine the onions, celery, carrots, and parsley in a bowl.

Put the turkey on the rack of a large roasting pan. Lightly season the turkey cavity with 1 tablespoon of Essence and then stuff with the vegetable mixture. Tie the legs together with twine, and then rub the whole turkey with vegetable oil. Season with the remaining Essence.

Place the turkey breast side down in the pan and roast, uncovered, for 1 hour.

Remove from oven, turn breast side up, and baste with 3/4 cup of stck. Continue roasting until the juices run clear and a meat thermometer registers 165 degrees F in the breast, and 175 degrees F in the thick section of the thigh. It should take about 3 to 3 1/2 hours total cooking time, basting once every hour with 3/4 cup of stock.

Remove from the oven and place on a platter. Tent the turkey wiht aluminum foil and let rest for 20 minutes before carving. Reserve the pan juices for making gravy, if desired.

Carve and serve.