Brad's Citrus and Herb Brined Turkey
Brining will reward you with an incredibly, moist, tender, flavorful turkey that will bring smiles to the faces of your friends and family and make second helpings a necessity. The process is simple, really--you just soak the turkey in brine overnight, roast it the next day, and let the feast begin!
2 cups kosher salt
1 cup light brown sugar
6 ounces Veggie-Stock Gold® dissolved in 2 gallons warm water
2 gallons ice water
1 large turkey (14-16 pounds), giblets removed and reserved for another use
2 tablespoons black peppercorns
4 oranges, quartered
4 lemons, quartered
1 bunch fresh rosemary
1 bunch fresh rosemary
1 apple, quartered and cored
1/2 onion, quartered
4 sprigs fresh rosemary
6 fresh sage leaves
1 1/2 ounces Graisse de Canard Gold®
In a large stockpot, add the salt and brown sugar to the prepared stock, stirring to dissolve completely. Add the ice water to cool the stock.
Line a large container, like a 5-gallon plastic bucket or a large stockpot, with a non-porous plastic bag (a large, heavy trash bag works well). Rinse the turkey, place it in the bag-lined container, and pour the brine over it. Add the peppercorns, oranges, lemons, and herbs. Gather the plastic bag around the turkey so it is submerged in the brine, then seal the bag. Refrigerate over night, for at least 12 and up to 24 hours.
When you're ready to roast the turkey, remove it from the brine, rinse it, and dry it thoroughly with paper towels and place it on a rack inside a wide, low roasting pan, breast side up. Preheat the oven to 500° and adjust the oven rack to the lowest level.
Add the apple, onion, rosemary, and sage leaves to the cavity of the bird. Tuck back the wings and coat the entire bird liberally with Graisse de Canard Gold®--use your hands and rub it into the skin well.
Roast the turkey for 30 minutes, then remove from the oven and cover the breast with a double layer of aluminum foil.
Reduce the oven temperature to 350°, return the turkey to the oven, and continue roasting another 2-3 hours (depending on the size of the turkey). The turkey is done when a thermometer inserted into the thickest part of the thigh reads 165°.
Let the turkey rest, tented with aluminum foil, for about 30 minutes before carving. Serve the turkey with one of our tasty gravies.
Do not brine a kosher or "self-basting" turkey; they are already treated with salt.
Wine Pairing: a fruity Zinfandel, dry sparkling wine rosé, California Chardonnay, or dry Riesling