Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
4 sprigs sage1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
Turkey
1 (12-15 pound) turkey
Brine (recipe follows)
1 stick unsalted butter at room temperature
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
Brine (recipe follows)
1 stick unsalted butter at room temperature
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
Salt, Pepper and Poultry Seasoning
For Turkey Cavity:
For Turkey Cavity:
1 small yellow onion, cut into 8ths
1 orange, cut into 8ths
1 orange, cut into 8ths
1 lemon, cut into 8ths
2 bay leaves
2 sprigs thyme
2 sprigs sage
1 1/2 to 2 cups chicken or turkey stock, for basting
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.
Remove turkey from the oven, turn, and baste with 1/2 cup stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the gravy: pour the reserved turkey roasting pan juices into a glass-measuring cup and skim off the fat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and some of the roasting veggies to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
1 1/2 to 2 cups chicken or turkey stock, for basting
Turkey Stock:
2 tablespoons butter
2 tablespoons butter
1 tablespoon oil
Reserved turkey neck and giblets
Reserved turkey neck and giblets
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 large celery stalk, coarsely chopped
1 large carrot, coarsely chopped
1 bay leaf
2 cups turkey stock, chicken stock, or canned low-salt chicken broth
2 cups water
2 cups turkey stock, chicken stock, or canned low-salt chicken broth
2 cups water
Gravy:
4 cups turkey stock
1 stick unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
4 cups turkey stock
1 stick unsalted butter
1/4 cup flour
Salt and freshly ground black pepper
Roasted carrots, celery and onions from turkey
DIRECTIONS
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Brine: to make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out.
Layer the chopped carrots, celery and onion in a large roasting pan. Place breast side down and rub on all sides with softened butter. Season lightly inside and out with salt, pepper and poultry seasoning.
Stuff the turkey with the onion, orange, celery, carrot, thyme, rosemary and sage.
Roast the turkey, uncovered, breast side down for 1 hour.
For the turkey broth: Heat the butter and oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour chicken or turkey broth and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 45 mins.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
Remove turkey from the oven, turn, and baste with 1/2 cup stock.
Flip and continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every 30 minutes with 1/2 to 3/4 cup of the turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
For the gravy: pour the reserved turkey roasting pan juices into a glass-measuring cup and skim off the fat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and some of the roasting veggies to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
ENJOY!!!
