Ingredients
- BRINE:
- 1 gallon vegetable stock
- 1-1/2 cup kosher salt
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried sage
- 2 tsp allspice berries
- 4 bay leaves
- 1 tbsp ground black pepper
- 1/2 gallon cold water
- 8 cups ice
- GLAZE:
- 3 whole canned chipotles, seeded and minced (reserve liquid)
- 1/2 tsp Dijon mustard
- 1/2 cup honey
- 2 tbsp cilantro, finely chopped
- TURKEY:
- 15-20 LB turkey, defrosted, rinced, giblets and neck removed
- 1 stick butter, melted
- 1 large carrot, peeled and chopped
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cups chicken or turkey stock
Preparation
Step 1
1. Refrigerate the turkey until after the brine is prepared.
2 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.
3. When the brine has cooled, add the water and ice. Then place the turkey breast-side-down into brine and refrigerate for 16-20 hours.
4. Remove the turkey from brine, drain the liquid (especially the excess that accumulated in the cavity) and pat dry with paper towels.
5. To prepare the turkey, position oven rack on the lowest setting.Preheat to 325 degrees.
6. Place the turkey breast sie 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.
7. Stuff the turkey with the carrot, onion, land celer. Tie the drumsticks together with kitchen string and tuck wings underneat 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 turkehy if its browning too quickly.
8. While the turkey is roasting, whisk together all the ingredients of the glaze in a small bowl, Set aside.
9. At the end of roasting time, insert a meat thermometer into the meatiest part of the turkey thigh. If it reads 180 it is done. Let turkey rest for 20-30 minutes before carving. Drizzle the glace on top just before serving.
NOTE: If using convection oven, turkey will cook faster. I found my 20-pound turkey cooked in 2 hours time. So check with thermometer early to make sure you dont overcook.