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Ingredientes
- 1 c. plus 2 Tbsp. kosher salt
- 1 gal cool water
- 1 x 12-lb. free-range turkey-neck, wing tips, heart and gizzard reserved for Giblet Gravy
- Â Â turkey
- 6 Tbsp. unsalted butter, softened
- 1/4 c. fresh orange juice
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. dry thyme
- 1 tsp kosher salt
- 3/4 tsp freshly grnd pepper
- 1 lrg onion, quartered
- 2 x celery ribs, cut into 2-inch lengths
- 1 bn of thyme sprigs (2 ounces)
- 4 x sage sprigs
- 4 clv garlic, unpeeled
- 3 x bay leaves
- 6 x thick slices of bacon
- 1 quart chicken stock or possibly canned low-sodium broth
- Â Â Giblet Gravy, for serving
Direcciones
- Soaking a turkey overnight in salted water produces an especially moist and well-flavored bird. Careful attention to basting, especially during the last hour of roasting, is also essential.
- 1. Brine the turkey: In a large stockpot, dissolve the salt in the cool water. Add in the turkey and chill for 12 to 24 hrs. Remove the turkey from the brine and pat dry inside and out with paper towels.
- 2. Roast the turkey: Preheat the oven to 325 . In a small bowl, blend the butter with the orange juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, thyme sprigs, sage sprigs, garlic and bay leaves. Truss the bird tightly and transfer it to a rack set in a roasting pan. Arrange the bacon slices over the breast and pour 2 c. of the stock into the roasting pan.
- 3. Roast the turkey in the oven for 45 min, then baste with 1 c. of the stock. Roast the turkey for 1 1/2 hrs longer, basting with the pan juices every 20 min. Add in the remaining 1 c. of stock to the pan and roast the turkey for about 1 hour and 50 min longer, basting every 15 min with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170 ; if the bacon is very dark, remove it from the breast. Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 20 min.
- 4. Pour the pan juices into a glass measure or possibly bowl and skim off the fat. Strain the juices into the Giblet Gravy and reheat if necessary. Carve the turkey and serve with the gravy.
