This wasn't my first year hosting Thanksgiving dinner and cooking the bird, but it was however, my first year brining the bird. I have to say, brine is fine. (OK that was cheesy.) I am a brining believer now.
This recipe came from my boss, who claims it is from a very old issue of Gourmet magazine. The only thing I changed was to add some fresh sage to the cavity and tucked in to a few places under the skin. The glaze was amazing, this will definately be my new turkey recipe.
ALISON’S TURKEY RECIPE
This is for a 14 lb. turkey
Mix the following in a LARGE pot:
6 quarts water
2 large onions, quartered
1 Cup Kosher salt
1 Cup chopped fresh ginger root
¾ Cup golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns
Bring to a simmer until sugar and salt dissolve. Cool completely.
Rinse turkey and soak in brine overnight.
2 large oranges, cut into wedges
¼ Cup olive oil
2 Tblsp. oriental sesame oil
¾ Cup maple syrup
½ Cup white wine
1/3 Cup Dijon mustard
2 Tblsp. butter
Remove turkey from brine. Dry with paper towels. Place oranges in cavity. Mix oils and brush over turkey. Roast until almost done, covered with foil.
Last 45 minutes – bring glaze ingredients to a simmer in saucepan; brush over turkey 2 to 3 times until turkey temperature is 180 degrees.
Eat and Enjoy!
Did anyone else have something new you tried this year that turned out spectacular?