Cooking Instructions
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Step 1
Begin thawing the
Whole Turkey (6.4 kg)
2-3 days prior in the refrigerator, or in a cooler kept at 38 degrees F (3 degrees C).
Step 2
Combine the
Chicken Stock (3.8 L)
,
Kosher Salt (300 g)
,
Brown Sugar (110 g)
,
Black Peppercorns (9 g)
, and
Ground Allspice (as needed)
in a large stock pot. Bring to a boil, stirring often to dissolve the solids.
Step 3
Remove from the heat, cool to room temperature, and refrigerate. This should take one hour to cool.
Step 4
Combine the brine and
Water (3.8 L)
in a 5-gallon bucket. Place the turkey (innards removed) breast side down. If the turkey is not submerged you can weigh it down.
Step 5
Refrigerate for 8-16 hours, turning the bird halfway once.
Step 6
After brining, remove the turkey, discard the brine, and rinse inside & out with cold water. Pat dry with a paper towel and sit room temperature for 2 hours before roasting.
Step 7
When ready to roast, preheat oven to 500 degrees F (260 degrees C).
Step 8
Prepare the aromatics. Combine the
Red Apple (1)
,
Onion (1/2)
,
Cinnamon Stick (1)
and
Water (240 mL)
and microwave for 5 minutes. Remove the solids (discard the water) and combine with the
Fresh Rosemary (2 sprigs)
and
Sage Leaves (6)
. Stuff inside the turkey cavity.
Step 9
Prepare the butter. Mix together the
Butter (90 g)
,
Fresh Parsley (6 g)
, juice of the
Lemon (1)
, and
Ground Black Pepper (as needed)
until the herbs are evenly distributed. This can be done in a processor or stand mixer.
Step 10
A tablespoon at a time, rub the butter under the skin of the breast and thigh for 3 tablespoons. Reserve remaining butter for basting.
Step 11
Tuck the wings under the bird, tie the legs with kitchen twine, and coat the skin liberally with
Olive Oil (as needed)
.
Step 12
Roast on lowest level of the oven for 30 minutes.
Step 13
Reduce the oven to 350 degrees F (180 degrees C), remove the turkey (or slide out the oven grate) to dollop the remaining butter over the skin. Cover loosely with a foil triangle if the skin is getting dark.
Step 14
Continue to roast for 2 more hours, until a thermometer registers to 165 degrees F (75 degrees C) in the inner-ward thigh or thickest part of the breast.
Step 15
Allow to rest 15 minutes before carving.
Step 16
Stuff the cavity with fresh herbs and orange slices for presentation.
