Thanksgiving recipe: Roast turkey (wet-brine method)
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Ingredients
- 1, 12-14 lb whole turkey (heritage or organic) ($46.60)
Aromatics
- 1 red apple, small sliced in half ($0.50)
- 1/2 yellow onion, sliced in half ($0.50)
- 1 stick cinnamon, ($0.25)
- 1 cup water ($0.00)
- 4-6 sprigs fresh rosemary, ($0.00) from our garden
- 4 sprigs fresh thyme, ($0.00) from our garden
- 6 leaves fresh sage, ($0.00) from the garden
- 2 dried bay leaves, ($0.40)
- 3 Tbsp canola oil, ($0.17)
Brine
- 1 gallon vegetable stock ($9.16)
- 1 gallon heavily iced water, ($0.00)
- 1 cup kosher salt ($0.05)
- 1/2 cup light brown sugar, ($0.05)
- 1 Tbsp whole black peppercorns, ($0.03)
- 1 1/2 tsp whole allspice berries, ($0.75)
- 1 1/2 tsp candied ginger, chopped ($0.20)
Instructions
- Two days before you cook your turkey: Prepare all your ingredients for the brine. In a large stock pot, place the vegetable stock, allspice berries, peppercorns, candied ginger, salt and brown sugar and bring to a boil over a medium-high heat stirring occasionally. Once it boils and salt and sugar are dissolved, remove from heat. Bring to room temperature before placing in the fridge to chill completely overnight.
- The night before you plan to cook the turkey: Place a brine bag into a large stockpot or container large enough for the turkey that’ll fit in your fridge. Pour the cold brine and iced water into the bag. Place turkey in brine bag fully submerged with the breast side down. Put the turkey container in the fridge. Halfway through, turn the turkey around on the other side.
- Few hours before you plan to cook the turkey: Remove the turkey from the brine and rinse thoroughly. Discard the brine. Place turkey on roasting pan and pat dry with paper towels. Bring the turkey to room temperature. Cooking the turkey: Prepare your aromatic ingredients. Preheat the oven to 500° F. Make sure the oven rack is set to the lowest level.
- In a small bowl, place water, sliced apple, onion and cinnamon stick and microwave for 5 minutes. With tongs, place ingredients sans liquid into the cavity along with sage, rosemary, thyme and bay leaves. With a paper towel, evenly apply canola oil liberally on turkey. (This is what gives it an amazing color when roasting). Rub oil over a strip of foil large enough to cover the top and with oiled side down, shape foil to cover only the breast area. Set the shaped foil aside but nearby.
- Place probe into the deepest part of turkey breast making sure not to hit the bone.
- Place roasting pan into the oven and cook for 30 minutes.
- After 30 minutes, take the shaped foil “hat” and cover the turkey breast area. Lower the oven temperature to 350° F and cook until probe reads 161° F.
- Remove turkey from the oven and carefully transfer to a cutting board. Cover entire bird with foil and let rest 15 minutes before carving. Enjoy!
Recipe Notes
* Note regarding pricing: The herbs used in this recipe are from our garden which is why there is no price listed. The price for the pantry items such as salt and canola oil takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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