15 November 2008

thanksgiving roast turkey recipe

when I started hosting thanksgiving at my house, we had dishes other than the traditional turkey and side dishes (i.e. fried shrimp, fajitas, etc). but after much complaining by my little sister, I decided to start cooking a traditional thanksgiving dinner the last few years. the main reason that I did not want to do traditional thanksgiving dishes is that by the time it's actually thanksgiving, we are really burned out on turkey. I have been tweaking this recipe and I really like it. give it a try, it rocks!!

1 (14 to 16 pound) frozen young turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cup apple cider vinegar
1/2 cups granulated sugar
1 cinnamon stick
1 serrano chile, coarsely chopped
4 sprigs rosemary
6 leaves sage
Canola oil

the night before:

1. combine all brine ingredients, except ice water, in a stockpot, and bring to a boil
2. stir to dissolve, then remove from heat and cool to room temperature
3. refrigerate until thoroughly chilled
4. combine the brine and ice water in a clean cooler (that can hold at least 5-gallons of liquid). place the turkey breast side down in brine and cover for at least 6 hours, turning the turkey over once, half way through brining

when you are ready to cook:

1. when you are ready to roast, heat oven to 500 degrees. combine the apple, onion, vinegar, sugar, and cinnamon stick in a microwave safe dish and microwave on high for 5 minutes
2. remove bird from brine and rinse inside and out with cold water. discard brine
3. place bird on roasting rack inside wide, low pan and pat dry with paper towels. add steeped aromatics to cavity along with the chopped serrano chile, rosemary, and sage. tuck back wings and coat whole bird liberally with canola oil and season with salt and pepper
4. roast on lowest rack of the oven at 500 degrees F. for 30 minutes. remove from oven and turn oven down to 350 degrees
5. cover breast with double layer of aluminum foil, return to the oven and roast for an additional 1 1/2 to 2 hours until a probe thermometer inserted into thickest part of the breast reaches 160 degrees
6. let turkey rest, loosely covered for at least 15 minutes before carving

1 comment:

Ashley said...

Wow.... you seem to be a cooking expert.