Los Angeles, Ca, November 15, 2014 – This time of year we’re all looking for great turkey recipes. Well, look no further! This is a simply brined turkey with a cranberry glaze.
I had the pleasure of creating this delicious recipe for Traditional Home Magazine this year. The recipe is found on the Traditional Home website, but in case you haven’t found it, here is the recipe.
Brine:
- 2 gallons water
- 1 cup salt
- 1 cup sugar
- 1 orange, sliced
- 1 small bunch of fresh thyme
- 1 (12-14 pound) turkey
Turkey:
- 2 large carrots, cut in thirds
- 1 stalk celery, cut into thirds
- 1 yellow onion, quartered
- 1 small bunch of fresh thyme
- Salt and ground black pepper
- 6 tablespoons butter, softened
- 4 cups chicken stock
- 1/2 cup dry white wine
- Cranberry Glaze (recipe follows)
- Pan Gravy (recipe follows)
For brine, in container large enough to submerge turkey, combine water, salt, sugar, orange, and 1 bunch thyme. Stir until salt and sugar dissolve. Remove neck and gizzards from turkey. Rinse turkey in cold water. Submerge turkey in brine. Cover; chill 12 to 24 hours.
Preheat oven to 350°F. Remove turkey from brine; discard brine. Rinse turkey in cold water; pat dry. Place carrots, celery, onion, and 1 bunch thyme in neck and body cavities. Skewer neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail with 100 percent cotton kitchen string. Twist wing tips under back. Season turkey with salt and pepper.
Place turkey, breast side up, on rack in shallow roasting pan. Rub butter over skin. Season turkey with salt and pepper. Insert an oven-going meat thermometer into center of inside thigh muscle (thermometer should not touch bone). Pour chicken stock into bottom of roasting pan.
Roast 2-1/2 hours, spooning juices over turkey every half hour. Pour white wine over turkey and roast 10 minutes more.
Picture grabbed from the traditionalhome.com website.
