Email to Linda Carnation      

fresh - Roast Aromatic Turkey

Source of Recipe

from AltonB


Recipe Link: www.cookingcache.com/poultry/goodeatsroastturkey.shtml

Roast Aromatic Turkey

14 - 16 pound frozen young turkey, thawed

for the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

for the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves of sage
Canola oil

Combine all brine ingredients, except ice water, in a stock
pot and bring to a boil. Stir to dissolve solids, then remove
from heat, cool to room temperature refrigerate until
thoroughly chilled.
Early on the day of cooking, (or late the night before)
combine the brine and ice water in a clean 5 gallon bucket.
Place thawed turkey breast side down in brine, cover, and
refrigerate or set in cool area (like a basement) for 6 hours.
Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees F.
Combine the apple, onion, cinnamon stick and cup of water in
a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold
water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry
with paper towels.
Add steeped aromatics to cavity along with rosemary and sage.
Tuck back wings and coat whole bird liberally with canola
(or other neutral) oil.
Roast on lowest level of the oven for 30 minutes.
Remove from oven. Insert into thickest part of the breast.
(Set thermometer alarm, if available, to 161 degrees F.)
Cover with double layer of aluminum foil, and return to oven.
Reduce temperature to 350 degrees F.
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours
of roasting.
Let turkey rest, loosely covered for 15 minutes before carving.
Yield: 10 to 12 servings.