Recipe

Roasted Brined Turkey Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 6 months ago Soaking a turkey overnight in a well-seasoned brine before you roast it ensures a moist, flavorful meat, both white and dark. The honey and maple syrup in the brine contribute to a beautifully browned skin. This is well worth the effort. I have t... More Prep:20m Cook:180m Servings:4	Jencathen
	turkey wine carrots celery rosemary maple syrup salt honey

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Fans

jenniferby

cholena

Ingredients

Brine Ingredients:

1 gallon water

1 pound kosher salt (if you can't find kosher salt let me know and i'll try to find the substitue amount for either sea salt or table salt)

1/2 cup cracked black peppercorns

3 tsp ground cloves

3 tsp ounce ground ginger

12 bay leaves

24 ounce honey

24 ounce "real" maple syrup

Roast Turkey Ingredients:

1 (10-pound) whole fresh turkey with giblets removed

1 stick unsalted butter, room temperature

2 tsp chopped garlic

2 tsp chopped fresh sage leaves

1 tsp chopped fresh rosemary leaves

2 apples, quartered and cored

1 onion, peeled and quartered

3 sprigs sage

2 rosemary sprigs

Olive oil, for drizzling

Directions

The day before you plan to roast the turkey, make the Brine: In a stockpot, bring the water, salt, peppercorns, cloves, ginger, and bay leaves to a boil. Reduce heat to maintain a simmer and stir in honey and maple syrup until well blended. Turn off the heat and leave the brine to cool to room temperature.

Rinse the turkey inside and out with water. Immerse the turkey completely in the brine, either in the stockpot or, if necessary, in a clean basin large enough to hold the turkey and submerge it completely. Place a weight on top of turkey to hold it down beneath the brine's surface. Refridgerate and leave the turkey in the brine for at least 4 hours or as long as overnight.

Preheat over to 325 degrees F.

In a mixing bowl, mash the butter together with the garlic, chopped sage, and chopped rosemary. Inserting your hands through the bird's neck opening, gently loosen the skin from the flesh above the breast. Rub the butter mixture evenly under the skin. Insert the apples, onions, and whole sage and rosemary sprigs into the cavity of the turkey.

Place the turkey in a roasting pan, breast side up. Tuck the wings back and under the turkey. Using kitchen twine, tie the ends of the drumsticks together to make a compact shape for a more attractive presentation. Drizzle the turkey with olive oil and rub into the skin.

Transfer the turkey to the preheated oven and roast it until the breast meat registers 165 degrees F, about 2 1/2 hours.

If the skin appears to be browning too qucikly, tent the bird with a sheet of aluminum foil.

Remember to let the turkey rest for 15-20 minutes before serving. This allows the juices to redistribute through the bird.

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Comments

cholena 1 year, 5 months ago said:
Nice

huxter 3 months, 3 weeks ago said:
The more I read this ,the more I want to run out and buy a turkey !! We have an organic free range turkey farm a mile or so away from us where I buy birds and portions so I might have to get a gang together for a grand dinner .

PS -- the farm has those wonderful Italian Maremma guard dogs bonded with the flocks of turkeys so they are safe from predator attack --we often stop by the fence and watch the dogs watching the birds !!

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