Aromatics Mixture
1 apple, sliced
1 small onion, sliced
1 cinnamon stick
1 cup water
4 sprigs fresh rosemary
6 fresh sage leaves
1 bay leaf
Yield:10 to 12 servings
Directions for Turkey
1.Rinse the turkey under cold running water.
Pat dry with paper towels and set aside.
2. To make the brining liquid, combine the brine mixture ingredients above
with 2 gallons of cold water in a large glass or stainless steel pot. Stir to dissolve the sugar and salt.
3.Place the turkey in the pot with the brining liquid. Refrigerate at least 12
hours, and up to 24 hours. Turn the turkey periodically to ensure that the
turkey is evenly marinated.
4. Preheat the oven to 500 degrees F. Remove the turkey from the brine and put
it in a large, heavy roasting pan, on a rack, breast side up. Lightly rinse the
turkey (to prevent it from being too salty). Pat dry with paper towels. Discard
brine.
5. Rub the turkey with vegetable oil (preferably a good quality olive oil).
6. Gently tuck the wings in under themselves to prevent burning
(this is preferable to trussing the bird, which will only prolong cooking time).
7. Microwave the apples, onion, cinnamon, bay leaf and water from the aromatic stuffing mixture on high for 4-5 minutes, or simmer on stove for 5 minutes. Lightly stuff bird with steeped aromatics mixture along with the rosemary and sage.* Add aromatic water to bottom of the roasting pan.
*This is not a traditional edible stuffing, it will be discarded after cooking (see stuffing note below).
8. Roast the turkey uncovered at 500 degrees F for 30 minutes. Then reduce heat to 350 degrees F, cover the breast area with foil and roast until meat reaches an internal temperature of 165-170 degrees F. on an instant-read meat thermometer (about 2-2&1/2 hours).
9. Remove from the oven and let stand in the roasting pan or on a serving platter for 20 minutes before carving.
*Stuffing Note:
If you are going to make a traditional accompaniment stuffing side dish, it is strongly recommended you cook it separately from the bird and not stuff it in the bird itself, especially if the bird is over 15 lbs. This is because a large bird like a turkey requires several hours to heat through to the center. A bread (or rice) stuffing provides an ideal environment for bacterial growth.
One way to solve this problem in birds under 15 lbs is by preheating the stuffing (a microwave is the easiest, quickest method) to 120 to 130 degrees. This gives the stuffing a head start on the cooking process so that the turkey does not overcook as it waits for the stuffing to reach the proper internal temperature of 165 degrees.
Happy, safe, holiday blessings to all!