Citrus and Herb Roasted Turkey
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Brine Time
12 hrs
-
Servings
18
Citrus and Herb Roasted Turkey
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 1 turkey 16-18 lb., fresh or fully thawed
brine
- 1 cup kosher salt
- ⅓ cup light brown sugar
- 2 tablespoons black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon clove whole
- 8 thyme sprigs
- 6 bay leaf
- 3 rosemary sprigs
- orange peel from 3 small oranges, most of the pith removed
- 1 tablespoon candied ginger optional
- 3 star anise optional
- 1 cinnamon stick optional
- ½ gallon apple cider
- ½ gallon vegetable stock
- 1 gallon water ice
Instructions
- The night before thanksgiving, brine your turkey (for 8 to 12 hours).
- For brine: Pour salt, sugar, peppercorns, coriander seeds, cloves, thyme, rosemary, bay leaves, orange peels, apple cider, and vegetable stock into a large pot and simmer until salt and sugar dissolve, about 15 minutes. Allow mixture to sit until completely cooled. Stir mixture into ice water. If using brining bag, place turkey into bag and pour brine over turkey. Seal and place in refrigerator overnight. If using bucket, place turkey into bucket, breast side down, and pour brine over the bird. Place in refrigerator or a cold, dry place (if it doesn’t fit in the refrigerator) overnight (adding 2 to 3 cups of ice to the mixture every 4 hours if turkey sits out overnight). Remove turkey from brine, pat dry and place onto the rack of a roasting pan. Discard brine.
- Preheat oven to 450˚F.
- Stuff cavity with stuffing or aromatics of choice (such as an apples, citrus, onions, herbs, cinnamon stick, etc).
- Roast turkey for 30 minutes. Lower temperature to 350˚F and continue to roast for 3 to 3 ½ hours or until the thermometer reads 161˚F in the thickest part of the turkey’s leg.
- Remove from oven and allow to rest for 20 to 30 minutes (loosely tented until foil) before carving and serving.
Notes
- **You can baste your turkey with melted butter or drippings every other hour if you desire.
- **If your breast is beginning to dry out you can cover the breast tightly with foil and remove 30 minutes before the turkey is finished to crisp the skin.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
