Nov 22 2008
Delicious Turkey!
I think cooking the turkey is one of the most time-consuming parts of a Thanksgiving Dinner. You can order a pre-cooked Thanksgiving Turkey, delivered to you on Thanksgiving Day, from local grocery stores near you, but it’s not as fun as making it yourself. OK, it’s not exactly “fun.” It’s more time-consuming and tiring, BUT the end result is a delicious fresh from the oven, you cooked it yourself with your kids- main dish! And you know exactly what you put in it, so no worries about nasty preservatives getting in your body!
I’m posting this recipe today instead of closer to Thanksgiving Day, so you can decide if you want to go with my method or not. Be warned: it is time consuming and brining is involved. Make extra room in your refrigerator for the turkey as the brining process takes place overnight.
The recipe is for a 15-18 pound turkey.
Moist and Delicious Turkey
Ingredients
For Brining
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 gallon ice water
For Turkey
1 (15-18 lb) whole turkey
1/2 stick of butter, melted
1 tablespoon dried thyme
1 bay leaf
2 red apples, chopped
2 large onions, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup dry white wine
1 cup chicken stock
Directions
You’ll need to start the brining process 12 hours before you plan to cook the turkey, or overnight. I’d prepare it on Wednesday afternoon or night.
Fill a large pot with the vegetable broth, salt, rosemary, sage, and thyme. Bring to a boil, stirring often to dissolve the salt. Remove from heat and let it cool.
Take the turkey out of the refrigerator. Remove all the innards. Wash and dry the turkey. Lightly rub the inside and outside of the turkey with extra sea salt (not too much). Set aside.
When brining mixture is room temperature, stir in the ice water. Place the turkey into the brine; breast down. Double check that the cavity is filled with the brining water. Place in refrigerator overnight, letting the turkey soak in the brining mixture for at least 12 hours.
The next day, remove the turkey from the pot, draining the excess brine. Pat the turkey dry. Discard the brine mixture. Let turkey sit in refrigerator for 1 hour while you chop the vegetables.
Preheat the oven to 350 degrees.
Brush the turkey with the melted butter. Place the turkey on a roasting rack, breast-side up. Stuff the cavity with thyme, bay leaf, apple, and all of the vegetables. Cover the turkey with the white wine and chicken stock.
Roast uncovered for 3.5 to 4 hours or until the meat thermometer reaches 180 degrees. Let the turkey cool before carving.
Serve. Happy Thanksgiving!
