I know that Thanksgiving Holiday is coming up and everyone is getting anxious and excited to chow down on tons of food. I have a sweet, special recipe for you to use. The one thing a lot of people look forward to eating is the holiday turkey. Here’s a sweet recipe that’ll add so much flavor to your Thanksgiving.
- 1 gallon vegetable stock
- 1-1/2 cups 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 course ground black pepper
- 1/2 gallon cold water
- 8 cups ice
- 3 whole canned chipotles, seeded and minced (reserve liquid)
- 1/2 tsp Dijon mustard
- 1/2 cup honey
- 1/2 lemon, juiced
- 2 Tbsp cilantro, finely chopped
- 15-20 lb turkey, defrosted, rinsed, giblets and neck removed
- 1 stick butter, melted
- 1 large carrot, peeled and chopped
- 1 medium onion, peeled and chopped
- 2 stalks celery, chopped
- 2 cups chicken or turkey stock
- Refrigerate the turkey until after the brine is prepared.
- 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 brine and refrigerate for 16-20 hours.
- Remove the turkey from brine, drain the liquid (especially the excess that accumulated in the cavity) and pat dry with paper towels.
- 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°F, it’s done. Let the turkey rest for 20-30 minutes before carving. Drizzle the glaze on top just before serving.