Ingredients:
For the Turkey:
* This recipe is for a 22lb turkey
-22lb fresh turkey
-3 sticks of butter, softened
-1 cup fresh herbs, chopped
-1 whole orange, quartered and zested
-Salt and pepper
-2 cups chicken stock
-2 onions, quartered
-5 large carrots, cut into large pieces
-1 stalk celery, cut in half
For the Brine:
-2 qt . apple cider
-1 cup kosher salt
-½ cup whole-grain mustard
-1 tbsp whole black peppercorns
-1 tbsp whole cloves
-6 fresh bay leaves
-3 cinnamon sticks
-9 cups ice cubes
Directions:
For the Brine:
1. In a large stockpot, combine cider, salt, mustard, peppercorns, cloves, bay leaves and cinnamon
2. Bring to a boil over medium-high heat, stirring occasionally to dissolve the salt
3. Remove from the heat and stir in ice cubes
4. Cool to room temperature
For the turkey:
1. Remove the bag of gizzards inside the turkey and discard
2. Rinse the turkey well and remove any excess fat and the tail
3. Place a brining bag inside a large pot and roll down the sides over the pot
4. Put the turkey in the bag and pour the brine into the bag
5. Seal and keep in the fridge for 12-17 hours
Cooking the Turkey:
1. Preheat the oven or grill to 350 degrees
2. In a bowl, add the butter, herbs, orange zest, salt and pepper. Mix well and set aside
3. Remove the turkey from the bag and rinse well
4. Pat the turkey dry and place in a roasting pan, breast side up
5. Spread the butter mixture over the top, sides, wings and legs of turkey
6. Tie the legs and wings with cooking twine (so they don’t burn)
7. Add the chicken stock to the pan with the onions, carrots and celery
8. Cover the turkey with foil and place it in the oven or grill
9. Check the turkey every half hour, basting every time you check until finished - about 4 hours (the turkey breast should read a temperature of 165 degrees when finished)
10. Let the turkey stand for 20 minutes before carving
Notes:
For the fresh herbs, I like to use thyme, oregano, sage, rosemary, and parsley.
I always use the grill for my turkey so it frees up the oven for sides.