Tuesday, November 24, 2009

Brined roasted turkey

I have several that I use and I just change up the ingredients a little. This is for a 10-12 pound bird. So here is one:
1 cup salt
1 cup brown sugar (maple syrup works too)
2 gallons of cold water
1 large cut up orange
A handful of seasonings, rosemary, thyme, bay leaves (Or you can use some Italian seasoning)

Remove neck, and giblets from turkey and rinse well. Dissolve salt and sugar in water. Add remaining items and then put in turkey. Let sit in brine in fridge for 4-24 hours. Remove turkey, rinse well and pat dry inside and out.

1/2 stick of unsalted butter
1 onion
1 orange
Salt and pepper
3 cups of broth
other 1/2 stick of butter (melted)

Preheat oven to 325. Place turkey in pan breast side up. Rub with half of butter and put some up under the breast skin. Squeeze some of the orange on breast and sprinkle with a little seasonings, salt and pepper. Place giblets etc in bottom of pan along with 1 cup water. Turn turkey breast side down and repeat. Stuff turkey with onion, and orange slices. Tie wings and thighs back. Cover tips of wings with foil. Bake for 1 hour breast side down. Remove from oven, turn over , remove foil from wings, baste with 1 cup broth, some butter, and sprinkle seasoning. Remove giblets at the bottom and put in dressing (optional). Bake turkey for another hour (depends on size) basting about every 20 minutes until thermometer in thigh reads 165. Let turkey rest at least 20 minutes before cutting. Q

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