I was influenced by Alton Brown to come up with an easy, juicy, almost fool-proof recipe for roast turkey. The following original recipe has proved so popular, I am asked to make it several times a year, and have to make around a dozen every Thanksgiving. This turkey does not need gravy, as it is very juicy. Prep time does not include brining. Use only kosher salt.
- add 1/2 onion
- add 4 sprigs rosemary
- add canola oil
- add 7 cups cold water
- add 1/2 tablespoon cardamom pods
- add 1 cinnamon stick
- add 1 apple
- add 1 cup kosher salt
- add 1 (10 lb) turkey
- add 1/2 tablespoon coriander seeds
- add 6 sage leaves
- add 1 gallon vegetable stock
- add 1/2 tablespoon juniper berries
- add 1 cup orange juice
- add 1/2 cup brown sugar
- Place all brine ingredients except orange juice and cold water in a large pot, bring to a boil, then simmer until the salt and sugar are dissolved.
- Place turkey in a large pot, cooler or bucket (I use a sterilized Home Depot bucket) and pour brine mixture, orange juice and cold water over turkey.
- Place in refrigerator or a cool place, such as a basement, for at least 8 hours, turning turkey over once halfway through.
- After turkey has been brined, remove turkey and throw away brining mixture.
- Set oven to 500 degrees.
- Place apple, onion and cinnamon in a microwave-proof container with one cup water and microwave on high for 5 minutes.
- Rinse turkey thoroughly and pat dry, then coat generously with canola oil and place, breast side up, in roasting pan.
- Pour off water from aromatics and stuff turkey cavity with heated aromatics, rosemary and sage.
- Roast turkey at 500 degrees for 30 minutes.
- After 30 minutes, place a foil tent over the turkey's breast, and turn heat down to 350 degrees.
- Roast turkey for 90 minutes.
- DO NOT OPEN OVEN UNTIL TIME IS UP.
- Remove turkey from oven, remove tent, and let turkey rest at least 15 minutes before carving.