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fresh - Salt Brine Roasted Turkey




Source of Recipe


from rdj newsletter


Recipe Link: http://www.topica.com/lists/rdj/read

List of Ingredients




for the brine:
1 cup + 2 tablespoons Kosher salt
1/3 cup packed brown sugar
1 gallon cold water
1, 12 pound thawed turkey,
...with the neck, wing tips, heart and
...gizzard reserved for the giblet gravy
Note:
...(you may add any combination of herbs and spices
...you desire to the brine solution, as juniper berries,
...bay leaves, black pepper, thyme, cloves, allspice, etc.

for the brine:
Using a large stockpot, dissolve the salt and brown sugar
in a large stockpot into the cold water.
Add the turkey and refrigerate for 12 to 24 hours.
Remove the turkey from the brine and pat dry inside and out
with paper towels.

Roast as per instructions below or roast using your favorite method.

Recipe



for the turkey:
6 tablespoons softened unsalted butter
1/4 cup fresh orange juice, not a concentrate
2 tablespoons fresh lemon juice
1 tablespoon dried thyme
1 teaspoon Kosher salt
3/4 teaspoon ground black pepper
1 large onion, cut in 1/4's
2 celery ribs, cut into 2 inch lengths
1 bunch of thyme sprigs
4 sage sprigs
4 garlic cloves, unpeeled
3 bay leaves
6 thick slices bacon
1 quart homemade chicken stock
...or canned low sodium broth
your giblet gravy made from the neck, wing
...tips, heart and gizzard

Preheat oven to 325 degrees F.
Use a small bowl to blend the butter, orange and lemon juices,
thyme, salt and pepper together.
Rub the turkey inside and out with this.
Place the onion, celery, thyme sprigs, sage sprigs, garlic
and bay leaves in the cavity.
Truss the bird tightly.
Place it on a rack in a roasting pan.
Place the bacon slices over the breast.
Pour 2 cups of the stock into the roasting pan.
Tent aluminum foil over turkey.
Cook for 45 minutes, then baste with 1 cup of stock.
Continue to cook for 1 1/2 hours longer, basting with the
pan juices every 20 minutes.
Add the remaining 1 cup of stock.
Cook for about 1 hour and 50 minutes longer, basting every
15 minutes with the pan juices.
The turkey is done when an instant read thermometer
inserted into the thickest part of the thigh registers
170 degrees F.
If the bacon is very dark, remove it from the breast.
Transfer the turkey to a carving board.
Cover loosely with foil and let rest for at least 20 minutes.
Pour the pan juices into a glass measure or bowl.
Skim off the fat.
Strain the juices into the giblet gravy and reheat, if necessary.
Carve the turkey and serve with giblet gravy.