BRINED ROAST TURKEY WITH A CHIPOTLE-HONEY GLAZE

By ldelmas

Ingredients

• Brine:
• 1 Gallon vegetable stock
• 1 1/2 c. kosher salt
• 1/2 c. brown sugar
• 1/2 c. molasses
• 1 TBLSP. dried rosemary
• 1 TBLSP. dried thyme
• 1 TBLSP. dried sage
• 2 tsp. allspice berries
• 4 bay leaves
• 1 tblsp. course ground black pepper
• 1/2 gallon cold water
• 8 cups ice
• GLAZE;
• 3 whole canned chipolties, seeded and mincd (reserve liquid)
• 1/2 tsp. dijon mustard
• 1/2 lemon,juiced
• 2 tblsp. cilantro finely chopped
• TURKEY;
• 15-20 lb. turkey, defrosted, rinsed, giblets and neck removed
• 1 stick butter, melted
• 1 large carrot, peeled and chopped.
• 2 stalks celery, chopped
• 2 cups chicken or turkey stock.

Details

Servings 1
Adapted from community.qvc.com

Preparation

Step 1

Directions

To prepare the brine, combine the vegetable stock, kosher salt, brown sugar, molasses, rosemary, thyme, sage, allspice, bay leaves, and black pepper in a large stockpot. Bring the mixture to a boil and simmer until sugar and salt have dissolved. Remove the pot from the heat and let cool to room temperature.

When the brine has cooled, add the water and ice. Then place the turkey breast-side down into the brine and refrigerate for 16–20 hours.

To prepare the turkey, position an oven rack on the lowest setting. (You may have to remove the other racks depending on your oven size.) Preheat to 325°F.

Place the turkey breast-side up into a large roasting pan. Brush some of the melted butter under the skin of the turkey, then brush the remaining butter over the outside. Lightly season the bird, inside and out, with salt and pepper.

Stuff the turkey with the carrot, onion, and celery. Tie the drumsticks together with kitchen string and tuck the wings underneath the bird. Roast the turkey for 3-1/2 to 4 hours (depending on the size) and baste with stock every half hour. Place a foil tent on top of the turkey if it's browning too quickly.

While the turkey is roasting, whisk together all the ingredients for the glaze in a small bowl; set aside.

At the end of the roasting time, insert a meat thermometer into the meatiest part of the turkey thigh. If it reads 180 degrees. It is done. Let the turkey rest for 20-30 minutes before carving. Drizzle the glazeon top just before serving.
NOTE; You can discard the carrot, onion and celery (that's inside the turkey cavity), or use the veggies to flavor your favorite pan gravy. Just be sure to strain the gravy before serving, so it's nice and smooth.