CLASSIC BRINED TURKEY AT THE SAUL’S AT THANKSGIVING by CHEF DAN:
Serves 10-12
DIRECTIONS:
1 12-14 pound turkey
FOR THE BRINE:
1 cup kosher salt
1/2-cup brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
2 teaspoons EACH dried marjoram leaves, garlic-pepper blend, all spice berries, and chopped candied ginger
1 gallon iced water
FOR THE GLAZE:
1 apple sliced
2 teaspoons each dried tarragon, dried rosemary, dried sage, orange peel, cinnamon stick, and dry mustard
1-1/2-cups orange juice
3/4-cup DAN’S honey
1/3-cup tarragon vinegar
1/2-teaspoon coarse salt and 1/4-teaspoon freshly ground black pepper
DIRECTIONS: (PRE-HEAT OVEN TO 500 DEGREES)
1. Combine all the brine ingredients except ice water in a skillet over medium-high heat.
2. Bring to a boil, stirring occasionally to dissolve the solids.
3. Remove from the heat and let cool to room temperature, and refrigerate.
4. The day before cooking, combine the brine and ice water in a stock pot.
5. Place the thawed turkey and fully submerge, cover and refrigerate over-night.
6. Discard the brine, wash turkey in cold water and pat dry with paper towels.
7. Place on roasting rack inside a roasting pan.
8. In a sauce pan combine all filling ingredients, bring to a boil, reduce and boil gently, uncovered fro 30-35 minutes or until mixture reaches a glazing consistency, you should have about 1-cup.
9. Add apple glaze to turkey cavity
10. Coat the bird skin liberally with grape-seed oil
11. Insert a probe thermometer in the thickest part of the breast.
12. Roast in pre-heated oven at 500-degrees for 30 minutes.
13. Reduce heat to 350-degrees for about 2-to 2-1/2- hours.
14. When temperature reaches 160-degrees the turkey is done.
Let turkey rest, loosely covered with foils. ENJOY
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