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LOCATION: Recipes >> Poultry >> Roast Turkey 28

Print this Recipe    Roast Turkey 28

Brined Turkey

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

The night before:

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 cooler with ice) for 6 hours. Turn turkey over
once, half way through brining. (I usually half the brine recipe
and use one of those gigantic oven bags to marinate turkey in.)

Thanksgiving morning:

Take your hand and gently run it between the skin on the breast
and the meat, separating the two very gently. Take whole peeled
garlic cloves and stuff under the skin.

Either use your favorite marinade or this simple one: 50% Italian
dressing and 50% orange juice (with some tabasco thrown in). Using
a turkey/meat syringe, inject marinade all over your turkey.
(Strain marinade before using or it will clog up the syringe.)
Making mad doctor noises entirely optional.

Stuff turkey with celery, sliced apple, cut up lemons and quartered
onion.

Take a double up length of cheesecloth, enough to cover the turkey,
and soak in melted butter.

Forget the pop-up thermometer -- splurge on an electronic thermometer.
These are great. You put the probe in a thickest part of the turkey
breast, and the thermometer is on the outside of the oven. (Thin
wire connecting them.)

Take about 4 heads of garlic and wack them with a glass to break
apart. (Don't peel cloves.) Scatter in turkey pan. These will
bake and soak up the turkey juices and just be DIVINE spread on a
roll. I think I might like the garlic better than the turkey.

Put in the oven at 500 degrees and cook for 1/2 hour. Decrease
temperature to 350 and cover turkey with butter soaked cheesecloth.
Baste with chicken broth right over the cheesecloth (to keep the
cheesecloth moist). Cook until thermometer reads 161 degrees.
Remove from the oven and let rest for at least 15 minutes, loosely
covered with foil. Turkey will continue to cook, raising the
temperature.

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