Brad's Citrus and Herb Brined Turkey

Methods/Steps

1. 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.

2. 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.

3. 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.

4. 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.

5. Roast the turkey for 30 minutes, then remove from the oven and cover the breast with a double layer of aluminum foil.

6. 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°.

7. Let the turkey rest, tented with aluminum foil, for about 30 minutes before carving. Serve the turkey with one of our tasty gravies.