Recipes From Down Under

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Roasted Turkey December 15, 2010

Filed under: Main Dish,Turkey — Aussies Kitchen @ 4:51 PM
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I’m not the biggest fan of Turkey, however when I do eat one I like a nice juicy and flavourful turkey. That’s why I feel that it is important to brine your turkey for at least a day before you cook it. I also use this recipe to cook a roasted chicken. Comes out really nice. I just don’t brine the chicken.

Since I don’t have enough room in my¬†refrigerator¬†the way I brine the turkey is I get two trash bags, place the turkey and brining solution inside the trash bags and then place this inside a ice chest and cover with ice. Works out great ūüôā

Juicy Herb Roasted Turkey:

 


Ingredients:

Brine:

  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 springs thyme
  • 4 springs rosemary
  • 3 cloves garlic, crushed
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 1 10-12lb turkey, insides removed

Turkey:

  • 1 orange, sliced
  • 2 lemons, sliced
  • 1 apple, sliced
  • 1 yellow onion, chopped
  • 4 cloves garlic
  • 2 bay leaves
  • 4 springs thyme
  • 4 springs rosemary
  • 1/2 bunch sage
  • 3-4 springs parsley
  • 2 cups chicken or turkey stock, for basting

Directions:

In a large container or bucket, dissolve the salt and sugar in 2 gallons of cold water. Add the oranges, lemons, thyme, garlic, rosemary, cloves and cinnamon sticks. Rinse the turkey inside and out under cold running water. Place the turkey in the brining solution and cover and refrigerate for 24hrs.

Preheat oven to 325 degrees.

Remove the turkey from the brine and rinse well under cold water. Pat dry with paper towels inside and out. Place turkey in a large roasting pan, breast side up. Rub turkey all over with orange segments. Rub some butter all over the turkey and stuff some underneath the skin. Season lightly with salt and pepper. Stuff the turkey with the orange, lemons, apple, onion, garlic, bay leaves, thyme, rosemary, sage and parsley. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn turkey over and baste with 1/2 cup of stock. I like to also pour a little inside the turkey. Continue roasting with breast side up for about 3 hours or until thermometer registers 165 degrees when inserted in the turkey thigh. Baste the turkey every hour with 1/2 cup of stock.

Remove from oven and cover with aluminium foil and let rest for 20 minutes before craving.

Adapted from Emeril Lagasse.

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