Roasted Salt-Brined Turkey

Name: Roasted Salt-Brined Turkey
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 6 slices thick slices of bacon; 3 bay leaves; 2 ribs celery ribs, cut into 2-inch lengths; 946 milliliters chicken stock or canned low-sodium broth; 1 Tbsp dried thyme; 4 garlic cloves, unpeeled; 12 servings Giblet Gravy, for serving; 237 milliliters kosher salt; 1 teaspoon kosher salt; 2 Tbsps fresh lemon juice; 1 large onion, quartered; 59 milliliters fresh orange juice; 1 teaspoons freshly ground pepper; 4 sage sprigs; 57 grams bunch of thyme sprigs; 5 kilograms free-range turkey—neck, wing tips, heart and gizzard reserved for Giblet Gravy; 6 Tbsps unsalted butter, softened; 1 gallon cold water

Roasted Salt-Brined Turkey might be just the main course you are searching for. This recipe makes 12 servings with 707 calories, 79g of protein, and 39g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have bacon, kosher salt, garlic cloves, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free diet.

Instructions

In a large stockpot, dissolve the salt in the cold water.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add the turkey and refrigerate for 12 to 24 hours.

Ingredients you will need

Whole Turkey

Remove the turkey from the brine and pat dry inside and out with paper towels.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Paper Towels

Preheat the oven to 32

Equipment you will use

Oven

In a small bowl, blend the butter with the orange juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, thyme sprigs, sage sprigs, garlic and bay leaves. Truss the bird tightly and transfer it to a rack set in a roasting pan. Arrange the bacon slices over the breast and pour 2 cups of the stock into the roasting pan.

Ingredients you will need

Salt And Pepper

Bacon

Orange Juice

Thyme

Lemon Juice

Bay Leaves

Butter

Celery

Garlic

Whole Turkey

Onion

Stock

Sage

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bowl

Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 1 1/2 hours longer, basting with the pan juices every 20 minutes.

Ingredients you will need

Whole Turkey

Stock

Equipment you will use

Oven

Frying Pan

Add the remaining 1 cup of stock to the pan and roast the turkey for about 1 hour and 50 minutes longer, basting every 15 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170; if the bacon is very dark, remove it from the breast.

Ingredients you will need

Whole Turkey

Bacon

Stock

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 20 minutes.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Pour the pan juices into a glass measure or bowl and skim off the fat. Strain the juices into the Giblet Gravy and reheat if necessary. Carve the turkey and serve with the gravy.

Ingredients you will need

Whole Turkey

Gravy