Recipe for Poultry Brine

5 lemons, halved

24 bay leaves

1 bunch flat-leaf parsley

½ cup honey

1 head garlic, halved through the equator

¼ cup black peppercorns

2 cups kosher salt

2 gallons water

Combine all ingredients in large pot and bring to a boil.  Stir to dissolve salt.  Remove from heat and cool completely, then chill before using.  The brine can be refrigerated for up to 3 days.  Whole poultry can brine up to 12 hours.  Smaller cuts should only brine up to 12 hours.

 

Recipe for Oven Roasted Turkey

16 lb. turkey

1 granny smith apple

1 orange

1 grapefruit

1 tbsp. dried tarragon

1 tbsp. dried thyme

1 tbsp. dried sage

1 tbsp. dried parsley

2 tsp. black pepper

1 ½ tbsp. kosher salt

1 lb. butter, softened plus 1 cup melted

Zest of 2 lemons

 

Clean apple, orange, and grapefruit.  Cut all into wedges.  Stuff into cavity of turkey.  Combine tarragon, thyme, parsley, sage, salt, pepper, and grind all together.  Add ground spices and lemon zest to softened butter, stir to combine.  Smear half of the compound butter all over turkey.  Dip cheesecloth into melted butter and lay over bird to cover.  Smear other half of compound butter over the turkey, covering cheesecloth.  Place turkey in roasting pan.  The bird should take 12 minutes per pound to cook.  Put turkey in 500°F conventional oven (450°F convection), legs pointing toward back of oven, for 30 minutes.  Then turn oven down to 350°F (300°F convection).  A 16 pound turkey should cook in less than 3 hours.  Remove turkey from the oven when its internal temperature reaches 158°F.  Let turkey rest for 30 minutes before carving to ensure the bird reaches the cooked temperature of 165°F before serving.


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Last modified: September 25, 2014