Turkey Brine & Roasted Turkey

Recipe From: Laura

We enjoyed this delicious turkey tonight.   Never has turkey tasted soooo scrumptious!   aahhh.....juicy, tender & a touch of sweetness.  The rosemary really added a beautiful flavor as well!  I believe the secret to making this turn out so amazing is to plan ahead and read through since there are 2 parts to this recipe--brine on day 1  and roasting on day 2.  Trust me, its worth it.   : )   If word gets out you have mastered this, you may be asked to bring the turkey for holiday gatherings.    

In other words.......... #nailedit#takethatmarthastewart    

TURKEY BRINE

3 cups apple cider

2 cups brown sugar

1 cup kosher salt

3 tablespoons tricolor peppercorns

5 whole bay leaves

5 cloves garlic, minced

4 sprigs rosemary

Peel of three large oranges, removed in large strips

1 turkey

Combine 1 gallon cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.

Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 hours.

When ready to roast the turkey, remove from the brine.   Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside--This step is IMPORTANT because if you don't, your turkey will be on the salty side.  Discard the brine. Remove the turkey from the water, pat dry, and now ROASTING TIME!

ROASTED TURKEY

1 whole Turkey

1/2 cup (1 Stick) Butter, Softened

1 whole Orange

4 whole Fresh Rosemary Sprigs, Leaves Stripped And Minced

1 teaspoon Salt

1 teaspoon Black Pepper

INSTRUCTIONS:

Preheat oven 350.

Place dry turkey on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper.

Next step you will do all over the turkey. Ever so carefully,find a way 'under the skin'.  Lift skin to make a big pocket & spread butter in the 'pockets'. Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Cover  with aluminum foil and roast the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven.  Roasting time will vary according to the weight.  Check the directions on the packaging. (Save all the beautiful juices from the pan to make gravy!)