1 week ago
Monday, November 29, 2010
Spiced Roasted Turkey
1 19 lb thawed out turkey
½ cup Ideal (Sugar-free substitute)
1 cup kosher salt (for table salt, use ¾ cup)
9 14 oz cans chicken broth or 1 gallon of water
1 ½ tbs black peppercorns, crushed
2 tsp allspice berries, crushed
2 1” chunks fresh ginger, crushed
1 Madagascar vanilla bean cut in 1” pieces
Ice water to cover the turkey
Fresh rosemary for garnish
2 apples (1 granny smith/1 red apple) sliced, peel on
2 cinnamon sticks
2 cups water
6 fresh rosemary sprigs
1 tsp fennel seeds
2 whole cloves
1 Madagascar vanilla bean
Vegetable oil to coat
A day before cooking, combine salt, Ideal, chicken broth, peppercorns, allspice, fresh ginger, and vanilla bean and bring to a boil in a large pot. Let it cool to room temperature and pour it into a 5-gallon bucket. Remove innards from the turkey and submerge it in the brine. Cover it with ice water and keep it in the refrigerator over night.
Next day, 3 ½ hours before serving, pre-heat the oven to 500 F. (Pre-heating will take about 20 minutes).
Prepare the aromatics and wrap them in the cheesecloth.
Remove the turkey from the brine and rinse it in and out. Discard the brine. Place the turkey in the roasting rack inside the turkey pot and pat dry. (Preferably, use paper towels). Place the aromatics in the innards cavity and tight the legs. Smear the bird generously with the vegetable oil, tuck the wings underneath it, and pour the water in the roasting pan.
Put the turkey in the oven and roast for about 45 minutes. Switch the bird around for even browning. Reduce the heat to 350 F and cook for about 2 hours or until the thermometer indicates 165 F when inserted in the thickest part of the thigh. Baste the turkey every 30-45 minutes.
Once it is done; remove from the oven, cover it and let it rest for about 10-15 minutes before carving.
Garnish with fresh rosemary and cherry tomatoes if desired.