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Yields:
8 - 10 serving(s)
Prep Time:
45 mins
Total Time:
5 hrs
This bird has a flavorful citrus brine that'll make your Thanksgiving meal even more memorable! Note: Add on a 24-hour brining period to the total time.
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Ingredients
For the Brine:
- 5 bay leaves
- 5 garlic cloves, minced
- Peel of 3 oranges, plus 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 1 lime, cut into wedges
- 3 cups apple juice or apple cider
- 2 cups packed dark brown sugar
- 1 1/2 cups kosher salt
- 3 Tbsp. peppercorns
For the Turkey:
- 1 12- to 14-pound turkey (save the giblets and neck for the gravy)
- 1 orange
- 1 stick salted butter, softened
- 1 Tbsp. fresh thyme leaves, plus 4 to 5 sprigs
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 3 cups low-sodium chicken broth
- 1 cup dry white wine
Directions
- Step 1Combine all the brine ingredients in a large pot with 2 gallons cold water. Stir until the sugar and salt dissolve. Bring to a boil, then turn off the heat and cover. Let cool completely.
- Step 2Pour the cooled brine into a large brining bag or pot. Add the turkey and refrigerate for 16 to 24 hours.
- Step 3When ready to roast, remove the turkey from the brine. Submerge the turkey in a pot of fresh cold water. Allow to sit in the clean water for 15 minutes to remove the excess salt.
- Step 4Preheat the oven to 275 ̊. Remove the turkey from the water, pat dry and place breast-side up on a roasting rack set in a large roasting pan. Using a vegetable peeler, shave off thick pieces of orange peel and slice them very thin (reserve the orange). Combine with the butter, thyme leaves, salt and pepper in a bowl. Smear the butter mixture all over the skin and in the crevices so that the turkey is totally covered. Slice the reserved orange into wedges and place in the cavity of the turkey along with the thyme sprigs. Cross the legs and tie them together with kitchen twine. Pour the chicken broth and wine into the bottom of the pan. Cover the whole pan with heavy- duty foil, tucking it underneath the pan. Roast for 10 minutes per pound (so, for a 12-pound turkey, about 2 hours).
- Step 5After the first stage of cooking, remove the turkey from the oven and discard the foil (the turkey will still be pale). Insert a meat thermometer into the thigh, increase the oven temperature to 350 ̊ and return the turkey to the oven. Continue roasting, basting the turkey every 30 minutes, until the thermometer reads 165 ̊ to 168 ̊, 2 to 2 1/2 more hours. Remove from the oven and cover loosely with clean foil. Let rest for 30 minutes before carving. Save the drippings for gravy.
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