Thanksgiving turkey

2015

1 whole turkey, neck and giblets removed

Ingredients for Boss rub plus
2 teaspoons thyme
1/4 cup of parsley
2 teaspoons sage

Brine:
2 cups of  vegetable broth
1 cup sea salt
1 tablespoon dried sage
1 tablespoon dried thyme
2 sticks unsalted butter, melted

Stuffing:
2 cups of chopped onions
2 cups of chopped carrots
2 cups of chopped celery
3 bay leafs

4 cups of chicken broth

2 teaspoons of olive oil

Chopped garlic or garlic seasoning?
Chorizo seasoning?


Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down

Place the bird in a large stock pot.  Make a dry rub, including parsley, oregano, celery salt, sea salt, pepper, sage, thyme, and cayenne pepper (paprika, chorizo seasoning optional) -- See Boss rub recipe and add sage and thyme...

Rub this on the outside of the turkey.  Save any extra rub for before putting in the oven.

In a large stock pot, combine the vegetable broth, sea salt, sage, and thyme. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.  When the broth mixture is cool, inject using the baster inside the turkey and under the skin.  Make sure that the cavity gets filled.

Place in the refrigerator, and allow the turkey to soak in the mixture 12 hours, or overnight.

Preheat oven to 325 degrees F.


Stuff the turkey cavity with 1/2 the carrots, celery, and onion and the bay leafs. Scatter the remaining vegetables around the bottom of the roasting pan.  Using the baster, inject some of the brine into the stuffing or center of the bird until the bottom of the roasting pan is covered.

Rub the remainder of the dry rub under the skin with olive oil and on the outside of the turkey.

Place turkey on rack in shallow pan, breast side up, and loosely cover with foil.  Remove foil after 1 hour. Every 30 minutes baste with chicken broth and drippings in the bottom of the pan.

Roast until 180°F as measured by a meat thermometer inserted into the thickest part of the thigh.

Let turkey stand 20 minutes before carving.



Using the drippings add brown rice flour for gravy....


NOTE: You can leave stuffing in the turkey for turkey soup after Thanksgiving.


Adapted from:

http://allrecipes.com/recipe/43655/perfect-turkey/?internalSource=recipe%20hub&referringId=691&referringContentType=recipe%20hub

http://allrecipes.com/recipe/54614/turkey-brine/?internalSource=search%20result&referringContentType=search%20results

http://allrecipes.com/recipe/41393/easy-herb-roasted-turkey/?internalSource=recipe%20hub&referringId=691&referringContentType=recipe%20hub

http://www.jennieo.com/cooking-with-turkey/8-How-to-Cook-a-Turkey

2014

Original recipe makes 1 (13 pound) turkeyChange Servings
 1 (13 pound) whole turkey, neck and giblets removed
 2 cups kosher salt
 2 sticks unsalted butter, melted
 1 package bacon (prefer uncured)
 2 large onions, peeled and chopped
 4 carrots, peeled and chopped
 4 stalks celery, chopped
 2 teaspoons thyme
 3 bay leafs
 1 cup chicken broth or dry white wine
 4 cups of chicken broth
 1 tsp salt
 1 tsp pepper
 2 tsp sage

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Cook bacon until brown and crisp. Transfer bacon to paper towels and drain. Crumble 6-8 slices of bacon finely or chop bacon. Melt bacon in sauce pan then add 2 tsp sage and bacon. Season lightly with salt and pepper. (Can be made 2 days ahead. Bring to room temperature before using.)

Pat turkey dry with paper towels. Season cavity with salt and pepper.

Slide hand under skin of turkey breast to loosen skin. Spread 1/4 cup sage butter over breast meat under skin. Then brush sage butter on top of the skin.

Place turkey on rack set in large shallow roasting pan, breast side down. Rub sage butter over outside of turkey.

Set aside 1/3 cup of sage butter for basting and 1/3 cup of sage butter for gravy.

Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 teaspoon of thyme, 3 crumbled bay leafs, and remining slices or 4 slices of bacon crumbled. Scatter the remaining vegetables and sprinkle with thyme around the bottom of the roasting pan, and cover with the chicken broth (or white wine).

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).

Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with butter.

Allow the bird to stand about 30 minutes before carving.

Refereces:

Perfect turkey
http://allrecipes.com/Recipe/Perfect-Turkey/Detail.aspx?event8=1&prop24=SR_Thumb&e11=turkey&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Sage butter turkey
http://www.epicurious.com/recipes/food/views/Roast-Turkey-with-Sage-Butter-828