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thanksgiving food....

Ok, and here's the brine:

Brined and Roasted Thanksgiving Turkey

Brine Recipe

1 small onion, diced
1 stalk celery, diced
1 medium carrot, diced
3 garlic cloves, sliced
3 bay leaves
1 Tb. black peppercorns
3 sprigs each of rosemary, thyme and sage
6 sprigs Italian parsley
1/2 cup iodized salt
3 gallons of cold water

One day before baking turkey, prepare brine. Combine all brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.

Turkey preparation

1 16-pound turkey (neck and giblets removed and discarded), brined using the directions at left
Salt and pepper to season turkey
In the bird:
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 apple, sliced into wedges
1 orange, sliced into wedges
4 garlic cloves, peeled, whole

Under the bird:

1 medium onion, diced
1 medium carrot, diced
1 stalk celery, diced
3 cloves garlic, whole
3 sprigs each of sage, rosemary, thyme
6 sprigs Italian parsley
3 bay leaves
On the bird:
1/4 pound butter, unsalted, sliced into pats
5 cups chicken stock, divided

Preheat oven to 300 degrees.

Brine turkey as instructed. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange and garlic; bind the legs with kitchen twine.

In a large braising pan or disposable aluminum pan, spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.

Put butter on turkey, or between skin and breast meat.

Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over turkey and roast 45 more minutes; it will start turning golden brown.

Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached an internal temperature of 165 to 175 degrees, remove from oven, keep covered and let rest at least 10 minutes before carving. Transfer to platter.

Quite possibly the best tasting turkey you will ever lay your lips on... SO good!


t.w.i.t. said…
Thanks! I will tell people I used this recipe as I'm feeding them the Bob Evans Take-and-Go feast.
bumblebe said…
Thank-you for the food postings.I am planning on making the cheeseball recipe that you posted a while back.

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