Try this recipe from our Chef Arvin Dhansew and prepare the perfect Thanksgiving bird.
The Simplest form of Brine is salt, sugar and black pepper corn and water.
Of course you can add other flavors such as maple syrup, molasses, apple cider, liquid smoke and the list goes on and on.
1 12-15 lbs organic turkey, wash and cleaned
1lb of butter softened
2 bunch of thyme chopped
2 bunch of parsley chopped
4 lemon zest
2 stalks of celery
2 bay leaves
For the Brine
1 gallons of water
1 gallon of apple cider
1 gallon ice cubes
2 cups of salt
1 cup of sugar
5 tbl of whole black pepper corn
In large Stock pot combine water, apple cider and spices, bring to a boil and remove from heat
Add ice cube to cool mixture
It is important that the mixture is cool to below 35 degrees before placing bird in it.
Slowly add bird to mixture and let sit over night in refrigerator.
NOTE: If you do not have space for a large tub in your refrigerator double up 3 large clean garbage bags and add bird with liquid in it. Seal bag tight to prevent any leeks.
The Big Day
Remove bird from Brine, pat dry and let sit at room temperature for at least 1 hour
Softened butter and mix with parsley, thyme, lemon zest, salt and black pepper
Gently lift skin of bird and place butter mixture between skin and meat of the bird
Be careful not to rip the skin
Stuff bird with carrots, onion, celery and orange
In a pre heated 500 degrees oven place bird on roasting rack and roast for 20 mins
This will give that golden brown color we strive for.
Turn oven down to 350 and continue to cook until internal temperature reaches 160 degrees.
If bird becomes dark, place a piece of aluminum foil over breast during cooking.
Remove and let rest for at least half hour before carving.