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Turkey Time

*The following recipe is based on a 20 pound turkey. As a guide for cook time, allow approximately 15 minutes per pound at 350º to reach proper temperature.

 

Ingredients

Brine:

• 1 gallon vegetable stock/broth
• 1 cup Kosher salt
• 3/4 cup light brown sugar
• 1/4 cup candied ginger
• 2 tbsp whole peppercorns
• 1 tbsp whole or ground allspice
• 1 gallon ice water

Compound Butter:

• 1 pound diced butter, at room temperature
• 1/2 cup extra virgin olive oil
• 1/8 cup chopped thyme
• 1/8 cup chopped sage
• 1/4 cup chopped parsley
• 1 tbsp ground black pepper
• 1 tbsp Kosher salt
• 1 tbsp lemon zest

Turkey “pillow”:

• carrots
• celery
• onion

Preparations

Brine:

Boil stock, salt, brown sugar, candied ginger, peppercorns & allspice until salt and brown sugar have dissolved. Add ice water once salt and brown sugar are dissolved, allowing the liquid to cool down completely before pouring over turkey. Let turkey sit in the brine for 24-48 hours.

Compound butter:

Mix all ingredients together until fully combined and butter is spreadable. Rub mixture on turkey – both on and under the skin.

Turkey:

Turn oven on at 350º. Place turkey on “pillow” of chopped carrots, celery & onions, breast side down. Cook for one hour. Turn turkey breast side up and place external digital thermometer in thickest part of the breast. Cook until internal temperature reaches 160º. Remove from oven and let turkey rest for 30 minutes (at this point, the carryover cooking will have allowed the internal temperature to reach 165º). Cut, serve & enjoy!