The turkey this year was amazing. We first brined it (using one recipe, here) and then roasted it using another (here), which we modified.
Brine
This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
Unwrap the turkey and remove the neck and giblets (reserve for broth later). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
Turkey
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
Remove the turkey from the brine; rinse and pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Take an aluminium can and cut it in half, fill the resulting cup with broth and butter and put it deep in the cavity. Fill the rest of the bird with the stuffing and onion without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and cover it with generous amounts of bacon, cover the bacon with whatever butter remains. Put the turkey into the oven.
Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired, or thicken with cream and flour.
Brine
- Zest (in wide strips) and juice of 5 oranges
- Kosher salt
- 1 cup sugar
- 12 black tea bads
- 4 bay leaves
- 6 cloves
- 12 peppercorns
- 1 cup bourbon
This recipe is not for a Kosher Bird, which is already brined. Use only for a frozen or fresh bird.
Unwrap the turkey and remove the neck and giblets (reserve for broth later). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
Turkey
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 bunch fresh sage, leaves finely chopped
- 1 cup pure maple syrup
- 1/4 cup hot water
- 1 lb bacon
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
Remove the turkey from the brine; rinse and pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Take an aluminium can and cut it in half, fill the resulting cup with broth and butter and put it deep in the cavity. Fill the rest of the bird with the stuffing and onion without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and cover it with generous amounts of bacon, cover the bacon with whatever butter remains. Put the turkey into the oven.
Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired, or thicken with cream and flour.
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