Big, Brined Herby Turkey

Name: Big, Brined Herby Turkey
Prep time: 1 d 15 h
Cook time: 1 d 15 h
Total time: 1 d 15 h
Yield: 10
Cuisine: Global
Ingredients: 3 bay leaves; 6 bay leaves; 2 carrots, diced; 2 ribs celery ribs, diced; 3 ribs celery ribs, diced; 2 liters chicken stock; 2 Tbsps coriander seeds; 1 teaspoon crushed red pepper; 473 milliliters dry white wine; 2 Tbsps fennel seeds; 237 milliliters all-purpose flour; 2 Tbsps finely chopped fresh rosemary; 2 Tbsps finely chopped fresh sage; 1 whole garlic bulb, cut in half equatorially; 4 cloves garlic, smashed; 177 milliliters kosher salt; 10 servings Kosher salt; 2 onions, diced; 1 small bunchs rosemary; 1 small bunchs sage; 79 milliliters sugar; 8 sprigs thyme, tied together with twine; 7 kgs fresh turkey (neck and giblets discarded); 227 grams (2 sticks) unsalted butter, at room temperature

Big, Brined Herby Turkey might be just the main course you are searching for. One serving contains 1070 calories, 112g of protein, and 49g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up garlic bulb, chicken stock, onions, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 39 hours.

Instructions

Combine 2 gallons water with the salt, sugar, onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel seeds, bay leaves and crushed red pepper in a container large enough to accommodate all the ingredients and the turkey. Stir to combine. Submerge the turkey in the brine and refrigerate for 3 days.

Ingredients you will need

Red Pepper Flakes

Whole Coriander Seeds

Fennel Seeds

Bay Leaves

Rosemary

Carrot

Celery

Garlic

Onion

Whole Turkey

Brine

Sugar

Water

Sage

Salt

The night before you roast the bird, remove it from the brine and pat it dry with paper towels. Make the herb butter: In a small bowl, combine the butter, rosemary, sage and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs. Massage the butter under the skin, then all over the bird. This acts like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs together with twine to keep the bird nice and compact for even cooking.

Ingredients you will need

Turkey Leg

Rosemary

Butter

Whole Turkey

Brine

Sage

Salt

Equipment you will use

Paper Towels

Kitchen Twine

Bowl

In your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk the turkey on top of the veggies and put it in the fridge overnight uncovered. Yes, that's right...uncovered. This allows the skin of the turkey to dry out, which will create a gorgeous brown crispy skin. Now a bunch of your prep work is out of the way, so all you have to do tomorrow is toss the turkey in the oven!

Ingredients you will need

Bay Leaves

Carrot

Celery

Garlic

Onion

Whole Turkey

Gravy

Thyme

Salt

Equipment you will use

Roasting Pan

Oven

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Pour the wine into the roasting pan and put the turkey in the screaming-hot oven for 35 to 40 minutes, or until it becomes beautifully browned. Reduce the heat to 350 degrees F. Baste with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time; think 17 minutes per pound...you do the math. If the turkey starts to get too brown, tent it loosely with foil.

Ingredients you will need

Whole Turkey

Wine

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Remove the turkey from the oven when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh. (Be sure the thermometer is not touching a bone.)

Ingredients you will need

Whole Turkey

Bone

Equipment you will use

Kitchen Thermometer

Oven

Transfer it to a rimmed baking sheet, cover with foil and let it rest for at least 30 minutes.

Equipment you will use

Baking Sheet

Aluminum Foil

Make the gravy: Using a mesh strainer, strain the veggies out of the pan juices over a large bowl and allow the fat to rise to the top. Discard the veggies. Skim the fat from the pan juices, add it to a large saucepot and bring it to medium heat.

Ingredients you will need

Gravy

Equipment you will use

Sieve

Pot

Bowl

Frying Pan

Whisk in the flour and cook until it has the consistency of wet sand, 4 to 5 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whisk the pan juices and stock into the flour mixture. Bring to a boil and reduce to a simmer. Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if needed. Carve the turkey and serve with the gravy.

Ingredients you will need

Whole Turkey

All Purpose Flour

Gravy

Stock