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Ingredients
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary
- 1 (10 to 12-pound) turkey
- 1 large orange, cut into 1/8ths
- 4 tablespoons unsalted butter at room temperature
- Salt and pepper
- 1 large yellow onion, cut into 1/8ths
- 1 stalk celery, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 2 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 1/2 bunch sage
- 3 or 4 sprigs parsley
- 1 1/2 to 2 cups chicken or turkey stock, for basting
- 1 tablespoon vegetable oil
- Reserved turkey neck and giblets
- 1 large carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 large celery stalk, coarsely chopped
- 1 small bay leaf
- 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
- 3 cups water
- 4 cups turkey broth
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
Details
Servings 6
Adapted from foodnetwork.com
Preparation
Step 1
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
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