11/28/2013
Hope everyone is having a great turkey day!!! I have a great recipe I wanted to pass along for next year, or sooner ;-) Its a honey and spice brined turkey and it makes the hands down, bar none, most juicy, delicious, unbelievably tasty turkey i have ever had. Now it sounds complicated but once you get it down it will be your go to turkey recipe for Thanksgiving. Enjoy!!!
Honey & Spice Brined Turkey
For the brine:
1 gallon water
1 lb. kosher salt
½ cup cracked black peppercorns
1 tablespoon ground cloves
1 tablespoon ground ginger
12 bay leaves
4 lbs. Black Mangrove honey
For the Turkey:
1 (10-pound) whole fresh turkey
1 stick butter at room temperature
2 teaspoons chopped garlic
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
2 apples, cored and quartered
1 onion, peeled and quartered
3 sprigs sage
2 sprigs rosemary
Olive oil for drizzling
The day before you plan to roast the turkey, make the brine: In a stockpot, bring the water, salt, black peppercorns, cloves, ginger, and bay leaves to a boil. Reduce the heat to simmer and stir in the honey until well blended. Turn off the heat and let the brine cool to room temperature.
Rinse the turkey inside and out with cold water. Immerse the turkey completely in the brine, either in the stockpot or a clean basin large enough to hold the turkey, ( a plastic storage tub works great) and submerge it completely. Place a weight on top of the turkey to hold it down beneath the brine’s surface. Refrigerate and leave the turkey in the brine for at least four hours or as long as overnight.
When ready to roast the turkey, preheat the oven to 325 degrees.
Meanwhile, in a shallow roasting pan, place the carrots, celery, and onions if you plan to make a gravy. Remove the turkey from brine.
In a mixing bowl, mash the butter together with the garlic, chopped sage, and chopped rosemary. Inserting your hands through the bird’s neck opening, gently loosen the skin from the flesh above the breast, use a wooden spoon if you need to. Rub the butter mixture evenly under the skin. Insert the apples, onions, and whole sage and rosemary sprigs into the cavity of the turkey.
Place the turkey on top of the vegetables in the roasting pan, breast side up. Tuck the wings back and under the turkey. Using kitchen twine, tie the ends of the drumsticks together to make a compact shape for a more attractive presentation. Drizzle the turkey with olive oil and rub it into the skin.
Transfer the turkey to the preheated oven and roast it until the breast meat registers 165 degrees on an instant-read thermometer inserted into the thickest part of the bird (not touching bone), about 2½ hours. If the skin appears to be browning too quickly, tent the turkey with a sheet of aluminum foil. With this recipe the skin will get very brown and may even look burnt, but trust me it is delicious!