Orange Rosemary Brined Turkey

This Thanksgiving (2008) delivered the most succulent turkey we have ever had. We will definitely use this brine or a version of it next Thanksgiving.

ingredients

INGREDIENTS

1/2 C. Orange Rind
4 C. Orange Juice Or
8 C. Orange, Tangerines and Clementines, Cut Into Quarters
1 Large Onion, chopped
16 Cloves Garlic, Crushed
1 Tbl Red Pepper Flakes
8 Sprigs Fresh Rosemary
8 Sprigs Fresh Thyme
2 Tbl Whole Black Peppercorn
1/2 C. Extra Virgin Olive Oil
1/2 C. Kosher Salt
1 Tbl Sage -- OPTIONAL (used to directly season turkey)
1/4 C. Brown Sugar -- OPTIONAL (add to brine, if used, make sure it dissolves completely before putting turkey in brine.)

EQUIPMENT

Extra Large Plastic Bag OR
Roasting Pan

directions

DIRECTIONS

1
Mix all ingredients to together and pour over turkey in roasting pan or in plastic bag.
2
Turn the turkey several time to evenly marinate. For best results, brine turkey at least 36 to 48 hours or a minimum of 2 hours to overnight.
3
Strain brine, but reserve solids. Place solids (oranges, onions, rosemary, etc.) in the cavity of the turkey. If desired, rub sage all over the outside and inner cavity of the turkey.
4
Pre-heat oven 450F. Put turkey, breast side down in roasting pan, in oven to roast, then turn down after 15 to 20 minutes to 350F. Mid way through cooking (1 1/2 -2 hours), turn turkey over (if possible).
5
After turkey is done, remove from oven.

GRAVY

1
Make gravy from pan drippings or from boiling turkey giblets & neck. Take 2 C of pan drippings and place in a separate pot bring to a simmer. In a separate cup, dissolve 2 teaspoons of cornstarch in 1/2 C of water. Add cornstarch mixture to drippings, stirring quickly to thicken. Season to taste. Remove from heat once gravy reaches desired thickness.
2
GIBLETS: If making the gravy from giblets, use chopped onion, pieces of celery, sage and boil until giblets and neck are done. While boiling, add 2 teaspoons cornstarch (suspended in 1/2 cup of cool water), stirring to thicken.