MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Big Brined Herby Turkey
Categories: Poultry, Herbs, Vegetables, Wine, Chilies
Yield: 9 servings

MMMMM---------------------------BRINE--------------------------------
3/4 c Kosher salt
1/3 c Sugar
2 Onions; diced
2 Carrots; diced
3 Celery ribs; diced
1 Whole garlic bulb; halved
- across
1/2 sm Bunch rosemary
1/2 sm Bunch sage
2 tb Coriander seeds
2 tb Fennel seeds
6 Bay leaves
1 ts Crushed red pepper
15 lb Fresh turkey; neck & giblets
- reserved for stock/gravy

MMMMM-----------------------HERB OLIVE OIL----------------------------
3/4 c Olive oil
2 tb Fine chopped fresh rosemary
2 tb Fine chopped fresh sage
Salt

MMMMM---------------------------GRAVY--------------------------------
2 Onions; diced
2 Carrots; diced
2 Celery ribs; diced
4 cl Garlic; smashed
8 Sprigs thyme; tied w/twine
3 Bay leaves
Salt
2 c Dry white wine
1 c A-P flour
2 qt Chicken stock

BRINE THE TURKEY: Combine 2 gallons of water with the
salt, sugar, onions, carrots, celery, garlic, rosemary,
sage, coriander seeds, fennel seeds, bay leaves, and
crushed red pepper in a container large enough to
accommodate all the ingredients and the turkey. Stir to
combine. Submerge the turkey in the brine and
refrigerate for three days.

The night before you roast the bird, remove it from the
brine and pat it dry with paper towels. Make the herb
olive oil: In a small bowl, combine the olive oil,
rosemary, sage, and some salt. Using your fingers,
carefully work your way under the skin of the turkey to
separate it from the breasts and legs. Massage the herb
olive oil under the skin, then all over the bird. This
acts like suntan lotion to create a lovely, crispy brown
skin. Tie the turkey's legs together with twine to keep
the bird nice and compact for even cooking.

In your roasting pan, for the gravy, combine the onions,
carrots, celery, garlic, the thyme bundle and bay
leaves. Season with salt. Plunk the turkey on top of the
veggies and put it in the fridge overnight uncovered.
Yes, that's right-uncovered. This allows the skin of the
turkey to dry out, which will create a gorgeous brown
crispy skin. Now a bunch of your prep work is out of the
way, so all you have to do tomorrow is toss the turkey
in the oven!

Set the oven @ 450oF/232oC.

Pour the wine into the roasting pan and put the turkey
in the screaming-hot oven for 35 to 40 minutes, or until
it becomes beautifully browned. Reduce the heat to 350o.
Baste with the pan juices and rotate the pan every 30
minutes for the remainder of the cooking time. Think 17
minutes per pound-you do the math. If the turkey starts
to get too brown, tent it loosely with foil.

Remove the turkey from the oven when an instant-read
thermometer registers 165oF/74oC when inserted into the
thickest part of the thigh (be sure the thermometer is
not touching a bone). Transfer it to a rimmed baking
sheet, cover with foil and let it rest for at least 30
minutes.

MAKE THE GRAVY: Using a mesh strainer, strain the
veggies out of the pan juices over a large bowl and
allow the fat to rise to the top. Discard the veggies.
Skim the fat from the pan juices, add it to a large
saucepot and bring it to medium heat. Whisk in the flour
and cook until it has the consistency of wet sand, 4 to
5 minutes. Whisk the pan juices and stock into the flour
mixture. Bring to a boil and reduce to a simmer. Cook
until it is thick, 10 to 15 minutes. Taste and season
with salt, if needed. Carve the turkey and serve with
the gravy.

Chef Anne Burrell

Yield: 8 to 10 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

Uncle Dirty Dave's Archives

MMMMM

... Putting pineapple on your pizza should lower your credit score.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)