Urban Pulse Direct Issue Fall Oct,Dec. 2015 | Page 26

Perfect Roasted
Turkey
Ingredients
2 gallons water
2 cups apple juice
1 1/2 cups kosher salt
2 cups brown sugar
5 cloves garlic, crushed
5 bay leaves
4 tablespoons black peppercorns
2 tablespoons dried rosemary
3 oranges, peeled, white pith removed, skin roughly
chopped
1 (20-pound) fresh turkey
1 1/2 sticks softened butter
3 tablespoons minced fresh rosemary leaves
3 tablespoons chopped orange zest
Directions
Watch how to make this recipe.
Combine the water, apple juice, salt, sugar, garlic, bay
leaves, peppercorns, dried rosemary, and orange peel in a
large pot and bring to a boil. Turn off the heat immediately,
cover, and allow mixture to come to room temperature.
Cool mixture in the fridge until you’re ready.
To brine the turkey, remove the turkey from wrapper,
remove interior bags (set aside; refrigerate), and rinse turkey
thoroughly under cool water.
Place the turkey into a plastic brining bag or a very large pot.
Pour the cooled brine mixture over the top, adding extra
cold water if you need more to completely cover the turkey.
Seal the bag or cover the pot and allow the turkey to brine in
the refrigerator for 16 to 24 hours before roasting.
Before roasting, remove the turkey from brine and rinse
thoroughly under cold water. Then soak in a sink full of
fresh water for 15 to 20 minutes. Pat dry. Discard brine. (This
soaking process will decrease the likelihood of too-salty
gravy).
Preheat the oven 275 degrees F.
Truss the bird and place it breast side up on a rack in a
large roasting pan. Cover the turkey tightly with heavy-duty
foil. Make sure it’s entirely covered (cover over the bottom
edges of the pan). Place in the oven and roast for about 10
minutes per pound (a 20 pound turkey will roast for about 3
1/2 hours).
Remove the turkey from the oven and increase the
temperature to 375 degrees F. Remove the aluminum foil
and set aside. Mix the softened butter with the rosemary and
orange zest and rub all over the skin of the turkey, covering
every single inch of the skin. Insert a meat thermometer into
the thigh, near the hip joint. Place the turkey, uncovered,
back into the oven. Continue roasting the turkey, basting
with butter every 30 minutes, until the thermometer registers
170 degrees F and until the juices are no longer pink.
Remove from the oven and cover with foil until you are
ready to carve and serve. Reserve pan juices to make gravy.
Cook’s Note: This is enough for a 20 pound fresh turkey. You
can decrease the quantity for a smaller bird.
Recipe courtesy of Ree Drummond

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