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Receta Brined And Roasted Turkey
by Global Cookbook

Brined And Roasted Turkey
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Ingredientes

  • 1 x turkey - (10 to 12 lbs) Brine (see below)
  • 4 Tbsp. unsalted butter at room temperature Salt to taste Freshly-grnd black pepper to taste
  • 1 lrg yellow onion cut into eighths
  • 1 lrg orange cut into eighths
  • 1 x celery stalk cut into 1" pcs
  • 1 lrg carrot cut into 1" pcs
  • 2 x bay leaves
  • 2 x thyme sprigs
  • 1 1/2 c. chicken or possibly turkey stock - (to 2) for basting
  • 1 c. salt
  • 1 c. brown sugar
  • 2 x oranges quartered
  • 2 x lemons quartered
  • 6 x thyme sprigs
  • 4 x rosemary sprigs
  • 1 Tbsp. vegetable oil Reserved turkey neck and giblets
  • 1 lrg carrot coarsely minced
  • 1 x onion coarsely minced
  • 1 lrg celery stalk coarsely minced
  • 1 sm bay leaf
  • 3 c. turkey stock, chicken stock, or possibly canned low-salt chicken broth
  • 3 c. water
  • 4 c. turkey broth
  • 1 c. dry white wine
  • 4 Tbsp. unsalted butter
  • 1/4 c. flour Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. For the Brine: To make the brining solution, dissolve the salt and sugar in 2 gallons of cool water in a non-reactive container (such as a clean bucket or possibly large stockpot, or possibly a clean, heavy-duty, plastic garbage bag.) Add in the oranges, lemons, thyme, and rosemary. (Note: If you have a big turkey and need more brine than this, use 1/2 c. salt and 1/2 c. brown sugar for every gallon of water.)
  2. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cool running water.
  3. Soak the turkey in the brine, covered and refrigerated, for at least 4 hrs and up to 24 hrs.
  4. Preheat the oven to 325 degrees.
  5. Remove the turkey from the brine and rinse well under cool running water. Pat dry with paper towels, inside and out. Place breast-side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
  6. For the Turkey Broth: Heat the oil in a large heavy saucepan over medium high heat. Add in the turkey neck, heart, and gizzard to the pan and saute/fry till just beginning to brown, about 1 minute. Add in the minced vegetables and bay leaf to the pan and saute/fry till soft, about 2 min. Pour the stock and 3 c. of water into the pan and bring to a boil. Lower the heat to medium-low and simmer till the stock is reduced to 4 c., about 1 hour, adding the minced liver to the pan during the last 15 min of cooking.
  7. Strain the stock into a clean pot or possibly large measuring c.. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
  8. Roast the turkey, uncovered, breast-side down for 1 hour. Remove from the oven, turn, and baste with 1/2 c. stock. Continue roasting with the breast-side up till an instant-read meat thermometer registers 165 degrees when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hrs total cooking time. Baste the turkey once every hour with 1/2 to 3/4 c. chicken or possibly turkey stock.
  9. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 min before carving.
  10. For the Pan Gravy: Pour the reserved turkey pan juices into a glass-measuring c. and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add in the pan juice and 1 c. turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add in the remaining 3 c. of broth and bring to a simmer, then transfer to a measuring c..
  11. In a large heavy saucepan, heat the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add in the warm stock, whisking constantly, then simmer till thickened, about 10 min. Add in the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
  12. This recipe yields 8 servings.