Another Christmas dinner has come and gone and the troops have been well fed. Seven of us arrived at my folks’ place Christmas evening and tucked right in to a cheese and pate plate while glasses of red and white wine were poured.
But before the feast could be devoured, that turkey had to get prepped & cooked! I posted earlier my general plan for the turkey and I stuck pretty close to what I had planned out. For this recipe, you’ll need either a large cooler or a non-reactive container (a large bucket and garbage bags work, I promise) and you’ll want to start at least 24 hours ahead. I actually brined my turkey for 36.
Here’s what I got up to…
1 11lb fresh, organic turkey
2 c hot water
2 c brown sugar
2 c kosher salt
1.5 c molasses
1 head garlic, halved
4 sprigs rosemary
2 lemons, quartered
2 onions, halved
2 oranges, quartered
1/2 c black peppercorns
enough cold water to cover the turkey
2 leeks, halved
4-5 carrots, rough chop
4-5 stalks of celery, rough chop
1 head garlic
1 orange, halved
2 sprigs rosemary
2 tb ground black pepper
2 tb butter, room temperature
4 c chicken stock
1. Take the turkey out of the fridge. Remove the neck and giblets, then rinse with cold water.
2. In a large pot, combine the hot water, salt and brown sugar. Stir until salt and sugar have dissolved and cool the mixture. (You don’t want hot water in with your turkey.)
3. When the mixture has cooled, place it in the cooler/container. Add enough cold water to cover the turkey. Then add in the molasses and stir.
4. Toss the oranges, lemons, rosemary, peppercorns and garlic halves into the mixture.
5. Place the turkey in the brine and store in a cold place.
1. Preheat your oven to 400F.
1. Remove the turkey from the brining solution. Rinse and pat dry.
2. In a roasting pan, place the leeks, carrots, celery and 3/4 of the garlic.
3. Place the turkey breast-side up on the bed of vegetables and smother completely with the butter. Season thoroughly with the black pepper, including in the cavity. (You won’t need salt.)
4. Place the rest of the garlic, orange halves and rosemary in the cavity of the turkey.
5. Pour 3 cups of the chicken stock into the pan, reserving the last cup for gravy or if you need extra liquid during the cooking process.
6. Wrap a little bit of foil on the tips of the wings so they don’t burn.
7. Put the turkey in the oven and immediately turn the temperature down to 325F. Cook the turkey for 20 minutes per pound, basting every 30 minutes, until the turkey’s internal temperature reaches about 160-165. Let it rest for 20-30 minutes and enjoy!