Recipe For Cooking Roasted Salt-Brined Turkey
Toaster Oven Roasting :: Roasted Poultry Recipes
Roasted Salt-Brined Turkey
Brine
1 C. plus 2 Tbsp. kosher salt
1/3 C. brown sugar (optional)
1 gallon cold water
1 (12 lb.) turkey with neck, wing tips, heart
and gizzard reserved for Giblet Gravy
In a lrg. stockpot, dissolve the salt and brown sugar (if using) in the cold water. Add the turkey and refrigerate for 12 to 24 hr.. Remove the turkey from the brine and pat dry inside and out with paper towels.
NOTE: You can add any combination of herbs and spices you desire to the brine solution: juniper berries, bay leaves, black pepper, thyme, cloves, allspice, etc.
Roast as per instructions below or roast using your favorite method.
Turkey
6 Tbsp. unsalted butter, softened
1/4 C. fresh orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. dried thyme
1 tea. kosher salt
3/4 tea. freshly-ground black pepper
1 lrg. onion, qt.ed
2 celery ribs, cut into 2-in. lengths
1 bunch of thyme sprigs
4 sage sprigs
4 garlic cloves, unpeeled
3 bay leaves
6 thick slices bacon
1 qt. chicken stock or canned low-sodium broth
Giblet Gravy
Preheat oven to 325 degrees F.
In a sm. 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 C. of the stock into the roasting pan.
Roast the turkey in the oven for 45 min., then baste with 1 C. of the stock. Roast the turkey for 1 1/2 hr. longer, basting with the pan juices every 20 min. Add the remaining 1 C. of stock to the pan and roast the turkey for about 1 hr. and 50 min. longer, basting every 15 min. with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170 degrees F; if the bacon is very dark, remove it from the breast. Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 20 min.
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 Giblet Gravy.
