Well, I know I am breaking about a million copyright laws by posting this, but hopefully Sally Schneider won’t mind since I am RAVING about this recipe, and maybe after you try it you will buy the book. We followed it exactly, including doing all of the optional things. We didn’t put stuffing in it, though (I made stovetop stuffing), and we trussed the empty bird before roasting.
I think the fact that our organic turkey was extremely fresh also contributed to its juicy flavourfulness.
From Sally Schneider’s A New Way To Cook:
Foolproof Roast
I know of very few people who don’t get anxious at the prospect of roasting a turkey. Because the breast cooks more quickly than the dark meat thigh, it is often dry and overcooked by the time the bird comes out of the oven. Nobody seems to be sure of what, exactly, the best roasting method is, whether high heat or low, tented with foil or roasted breast side down.
Brining (submerging the bird in a salt-and-sugar solution before roasting
it) is one of the best ways I know to ensure a succulent, flavourful roasted
turkey. And the best brine for turkey was created by Alice Waters, the inspired
and inspiring founder of Chez Panisse in
If you don’t have a large (at least 16 quart) stockpot, you can use an inexpensive plastic bucket or a new garbage pail. If necessary, adjust a rack in your refrigerator to make room for it.
If you wish, you can stuff the bird before roasting it, truss according to the directions on page 678 and roast the bird for about 20 minutes longer.
Aromatic Brine
2 gallons water
¾ cup plus 2 tablespoons kosher salt
¾ cup sugar
2 medium onion, coarsely chopped
1 carrot peeled and coarsely chopped
1 celery rib, coarsely chopped
1 leek, white and light green parts only, coarsely chopped and washed
3-4 sprigs of fresh thyme
2 imported bay leaves
1 tablespoon black peppercorns
1-tablespoon coriander seeds
½-teaspoon fennel seeds
¼ teaspoon red pepper flakes
2 star anise (optional)
1 12-14 pound organic free-range turkey, giblets, liver and neck reserved
for another use
1-tablespoon extra-virgin olive oil
6 large rosemary branches, tied together to make a brush for basting
To make the brine, in a large stockpot, bring 1 gallon of the water to a
boil. Stir in the salt and sugar until completely dissolved. Turn off the heat
and add the onions, carrot, celery, leek, thyme, bay leaves, peppercorns,
coriander and fennel seeds, red pepper flakes, and star anise, if using. Stir
in the remaining 1-gallon cold water. Let the brine cool completely, then
refrigerate until cold.
Rise the turkey inside and out with cold water. Carefully place the turkey
in the brine. To keep the turkey submerged in the brine, place a weight such as
a heavy plate or pot lid on top of the bird. Refrigerate for 72 hours.
Remove the turkey from the brine and pat dry (discard the brine). Place the turkey on a rack in a large roasting pan and rub all over with olive oil. Let sit for 1 hour to come to room temperature.
Preheat the oven to 425 degrees F.
Roast until the turkey starts to brown, about 25 minutes. Turn down the oven
to 350 and roast about 10 minutes per pound, for a total of 2-21/2 hours, until
an instant-read thermometer inserted in the thickest part of the thigh reads
160 degrees F. As the turkey roasts, baste frequently with the pan juices, with
the rosemary brush. If the bird begins to darken too much, cover loosely with
foil.
Remove the turkey from the oven, transfer to a serving platter, and let rest
for 20 minutes before carving.
You can make the brine up to 2 days ahead; cover and refigerate.
From Sally Schneider’s “A New Way To Cook” page 302.
Gimpy~ I've been brineing my turkey for years now, saw it on Emeril and have been hooked ever since. It makes the best turkey we have ever eaten
GoGo, kewl :)
Moana, you are hilarious. And over here are the turkey brining buckets. Next up ...
Thank you Gimpy! You are the best. Maybe I should give a trial run before November. Yum Yum. Moana, do you use the same recipe as Gimpy?Now and Then,
I use Emeril's recipe, on food tv. Its the same as Gimpy's except for the spices. The important part is the salt, water, brown sugar, ratio.
1/2 cup salt and 1/2 cup brown sugar to every gallon of water. I wouldn't think you need more than a gallon for one roasting chicken. Kosher salt is recommended. Brine in the fridge from a few hours to up to 24 hrs.
I use a couple tablespoons peppercorns, an orange and lemon, quartered, some poultry seasoning, some dried thyme, some rosemary if you like it (we don't), cut up celery, onion, and carrots. Boil for 10 or 15 mins and cool. (if using more than a gallon of brine, only boil a gallon of water with your spices and fruit. Add cold water to bucket to make two or three gallons if thats the ratio you're using) You can't mess this up as long as the ratio of salt, sugar, and water are correct. Some brines only call for that, use whatever seasonings you like. I think you'll love it!
Thanks Moana and thanks again Gimpy. I love cooking and I have over 1,000 cook books. Hubby goes to garage sales and thrift shops and always thinks that I want more cookbooks. OMG!