A compound butter flavored
with maple, orange, rosemary and garlic is massaged into the
skin of a brined turkey. This recipe gives you three options
for cooking: oven roasting, grilling or the rotisserie method.
A brined turkey takes an
extra day to prepare, but the end result is well worth the effort
because the meat will have a better flavor and be moister than
that of a turkey that has not been brined.
Orange and
Maple Roasted Turkey
Brine:
1/2 cup granulated sugar
1/4 cup salt, kosher (Diamond Crystal brand)
10 black peppercorns, whole
1 medium orange, peeled and juiced
4 quarts water, cold
2 bay leaves
2 sprigs rosemary, fresh
4 sprigs thyme, fresh
2 carrots, peeled, cut to 2
2 white onions, peeled, cut to 2
2 ribs celery, peeled, cut to 2
12 pounds Honeysuckle White Whole Turkey (fresh or thawed) Compound Butter:
1 pound unsalted butter, softened
2 oranges, juiced
1 1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup maple syrup
1 tablespoon rosemary, fresh and chopped
1/2 tablespoon thyme, fresh and chopped
2 cloves garlic, finely chopped
To brine: Combine all
brine ingredients, except turkey, in large pot and simmer over
low heat for 1 hour. Chill brine in ice bath until cold. Place
whole turkey into foodservice-safe grade container. Pour chilled
brine over top to submerge. Close bag and cover. Marinate for
24 hours in the refrigerator. Remove turkey from brine, drain
excess liquid. Place vegetables and herbs in body cavity and
secure.
Combine butter, orange
juice, salt, pepper, maple syrup, rosemary, thyme and garlic
in a large bowl. With fingers, slowly massage the compound butter
into the skin of the turkey until well absorbed. Fold wings under
the back of the turkey and return legs to the tucked position.
Turkey may be cooked in a 325° F. to 350° F. oven or
on a rotisserie.
If roasting in the oven,
cook on a rack for approximately 3 hours or until the internal
temperature of the turkey reaches
170° F. in the breast
and 180° F. in the thigh.
If cooking by the rotisserie
method, thread turkey evenly on the rotisserie-spit fork using
a counterweight to achieve an
even balance. Place a
drip pan in the center of the grill beneath the area where the
turkey juices will drip. Cook the turkey over indirect medium
heat in a covered rotisserie.
If cooking with charcoal,
replenish briquettes with about 15 briquettes every hour, as
needed, to maintain medium heat. Cook until the internal temperature
of the turkey reaches 170° F. in the breast and 180°
F. in the thigh (about 3 hours). Allow turkey to rest for about
15 minutes. Remove vegetables and herbs from the cavity prior
to carving. Place slices on a platter and garnish with oranges.
Recipe and photograph provided
courtesy of the National Turkey Federation and Marc Van Steyn,
Executive Chef at Rigsby's Cuisine Volatile in Columbus, OH,
and Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
