Brined And Roasted Turkey With Chris Recipe

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Servings: 10

Ingredients

Cost per serving $4.22 view details
  • 2 gal cool water
  • 2 c. bourbon
  • 2 c. coarse salt plus
  • 2 Tbsp. coarse salt
  • 1 c. sugar
  • 1 x turkey - (12 to 15 lbs) giblets removed, rinsed well
  • 2 Tbsp. unsalted butter for baking pan
  • 1 1/2 c. coarse yellow cornmeal
  • 1/2 c. all-purpose flour
  • 1 tsp coarse salt
  • 1 1/4 c. lowfat milk
  • 1 Tbsp. molasses
  • 1 lrg egg Cornbread cut in 1" cubes
  • 1 lb sweet Italian sausage
  • 1 c. unsalted butter - (2 sticks)
  • 4 med red onions finely minced
  • 8 x celery stalks finely minced
  • 4 x Granny Smith apples peeled, cored, and minced
  • 1 c. dry cranberries
  • 1 1/2 c. half-and-half
  • 1/2 c. minced fresh sage
  • 1 Tbsp. freshly-grnd white pepper
  • 1 Tbsp. freshly-grnd black pepper Cornbread/Apple/Sausage Stuffing (see above)
  • 4 c. chicken stock or possibly broth
  • 2 med onions roughly minced
  • 2 x carrots roughly minced
  • 2 x celery stalks roughly minced
  • 1/2 c. fresh flat-leaf parsley stems coarsely minced Chris's Thanksgiving Gravy optional
  • 5 c. chicken stock or possibly broth
  • 4 Tbsp. unsalted butter melted
  • 1/3 c. all-purpose flour Coarse salt to taste Freshly-grnd black pepper to taste

Directions

  1. To brine the Turkey: In a pot large sufficient to accommodate the turkey, combine 2 gallons water, the bourbon, 2 c. salt, and the sugar. Stir to dissolve salt and sugar. Add in turkey, and chill for 18 to 36 hrs.
  2. To make the Cornbread: Preheat the oven to 375 degrees. Butter an 8- by 8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking pwdr, and salt. Set aside. In a small bowl, combine lowfat milk, molasses, and egg. Add in to the dry ingredients, and mix well. Pour batter into prepared baking pan, and bake till golden and a cake tester inserted into the center comes out clean, 25 to 30 min. Transfer to a cooling rack. When cold, gently run a knife around pan; unmold.
  3. To make the Cornbread, Apple & Sausage Stuffing: Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake till dry, about 20 min; set aside. In a large saute/fry pan over medium heat, cook sausage till it's no longer pink. Transfer to a small bowl; set aside. Heat butter in the same saute/fry pan. Add in onion and celery, and cook over medium heat till translucent/soft, 10 to 15 min. Add in apples and cranberries, stir to combine, and cook 5 min. Add in half-and-half, and cook, stirring for 3 min. Add in sage, and remove from heat. Transfer to a large bowl. Add in cornbread and sausage; stir to combine. Let cold completely before stuffing the turkey, or possibly store in an airtight container in the refrigerator for up to 2 days.
  4. To make the Turkey: Remove turkey from the brine, and dry well with paper towels. Let stand, covered, at room temperature for 1 to 2 hrs. Preheat the oven to 325 degrees. In a small bowl, combine the remaining 2 Tbsp. salt and the white and black pepper. Rub the inside and outside of the turkey with the salt-and-pepper mix. Fill the large cavity and neck cavity with as much stuffing as they hold comfortably. Don't pack tightly, or possibly the stuffing won't cook through. (If all the stuffing does not fit, simply transfer the extra to a buttered baking dish, and bake covered, for 30 min and uncovered for 15 min more in a 375 degrees oven.)
  5. Tie the legs together loosely with kitchen twine. Fold the neck flap under, and secure with toothpicks. Place the turkey, breast-side up, on a roasting rack in a heavy metal roasting pan. Fold the wing tips under the turkey. Soak a clean kitchen towel in the chicken stock. Lift the towel out of the stock, and squeeze it slightly, leaving it very damp. Spread it proportionately over the turkey. Place the turkey in the oven so breast is facing the front of the oven. Roast for 3 hrs, basting every 30 min.
  6. Carefully remove the towel. Turn roasting pan so the breast is facing the back of the oven. Baste turkey with pan juices. The skin gets fragile as it browns, so baste carefully. Add in onions, carrots, celery, and parsley stems to the roasting pan around the turkey. Roast 1 hour more, basting after 30 min.
  7. Insert an instant-read thermometer into the thickest part of the thigh. Don't poke into a bone. The temperature should reach 165 degrees and the turkey should be golden. The breast does not need to be checked for temperature. If the legs are not fully cooked, baste the turkey, return to the oven, and cook for 15 to 20 min. When fully cooked, remove the turkey from the oven, and let it rest, covered, for at least 20 min. Transfer to a carving board. Make the gravy, and serve with turkey.
  8. To make Chris's Thanksgiving Gravy: When turkey is fully cooked and has been removed from the roasting pan, place the pan over medium heat. Add in chicken stock. Bring liquid to a boil, scraping the crisp bits from the bottom and sides with a wooden spoon. Reduce heat and simmer, stirring, for 10 min. Strain through a fine sieve into a glass measuring c.. Let stand till fat rises to the surface, about 10 min, then skim it off and reserve.
  9. Transfer defatted stock mix to a medium saucepan and bring to a simmer. In a second saucepan over medium heat, add in melted butter and sufficient reserved fat to make 1/3 c.. Add in flour, and cook, stirring constantly, till golden, 5 to 7 min. Remove half of this mix from the saucepan, and set aside.
  10. Whisk in the simmering stock mix. If a thicker gravy is desired, add in more of the reserved flour mix, a little bit at a time, till thickened. Continue to cook over low heat for 10 min, stirring constantly. Season with salt and pepper.
  11. This recipe yields 10 to 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1490g
Recipe makes 10 servings
Calories 877  
Calories from Fat 405 46%
Total Fat 45.76g 57%
Saturated Fat 24.41g 98%
Trans Fat 0.0g  
Cholesterol 129mg 43%
Sodium 25051mg 1044%
Potassium 836mg 24%
Total Carbs 71.65g 19%
Dietary Fiber 6.5g 22%
Sugars 34.95g 23%
Protein 19.21g 31%
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