Dave's Brined Roasted Turkey
Dave's Brined Roasted Turkey

Dave's Brined Roasted Turkey
Category: Bunnys Recipes
Serves: 0

2 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
3 ounces cracked black peppercorns
1 ounce black pepper
1 T ground alspice
1 T grama sala

handful thyme twigs
handful rosemary twigs
handful sage leaves
handful bay leaves

1 pound kosher salt
24 ounces honey
12 ounces maple syrup
12 ounces of brown sugar
handful thyme twigs
handful rosemary twigs
handful sage leaves
handful bay leaves

Compound Butter:
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
In a large stockpot, add all the dry ingredients and herbs to a boil, Once the water is boiling, add the salt and then once disovled, Lower to a simmer and stir in the honey, brown sugar and maple syrup until well blended. Turn off heat and allow to cool to room temperature.

Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.

Preheat oven to 325 degrees F.

In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.

Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.

Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.

Rating: ()   printed on: December 12, 2018
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