*This recipe is not intended for weight loss. It’s just really yummy!
Brine:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 cup kosheror sea salt
24 ounces honey
12.5 ounces real maple syrup (gives turkey amber color and flavor)
Turkey
1 (10-14 pound) whole fresh turkey, giblets and neck removed andreserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 oranges, quartered (leave peel on)
1 lemon, quartered (leave peel on)
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine (and/or1/2 cup Madeira wine)
4 cups turkey stock, recipe follows
1 sprig thyme
2 sprigs parsley
Roux (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.Preheat oven to500degrees F. In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the oranges, lemons, onions, and whole rosemary and sage into the cavity of the turkey.Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin.Roast turkey at 500 degrees for 30 minutes.after 30 minutes turn oven temp down 325 Degreesto Roast the turkey to at least 165 degrees F in the breast using probe thermometer, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.Transfer turkey to a platter and allow to cool for 15 minues before carving. Meanwhile, prepare the pan gravy.Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock (see below), thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the roux until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
Turkey Stock: (for the gravy)
Do this right after you start your turkey
Giblets (optional) and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
1 clove of garlic
Water, to cover (4-5 cups)
Heat a saucepan over high heat. When the pan is fairly hot, add the olive oil and heat up. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 or more hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
Gravy
4 Tbsp butter
4 Tbsp flour
Turkey Stock (see above)
Dripping from turkey (fat separated out)
Salt & Pepper for seasoning
In large sauce pan, melt the butter. Once melted, add the flour while whisking to make a roux (paste). Let the roux cook a bit to get some light brown color. Continue to whisk while adding the stock and drippings. Bring to a boil to thicken. Season to taste.
