Page 16 - Trending Magazine 2018 Winter

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Turkey, Brined, Buttered and Beautiful TURKEY PREPARATION
You will need:
TURKEY BRINE
1 litre water 1 turkey (thawed)
1 /3 cup brown sugar vegetable oil
3 tbsp kosher salt water or chicken stock
1 /2 cup diced carrots brine
1 /2 cup diced celery compound butter
1 cup diced onion large dice carrots, celery, and onions
fresh sage
Optional additional flavours: Peppercorns, rosemary, bay salt & pepper
leaves, thyme, orange slices, grapefruit slices, garlic cloves, pastry brush
lemon slices, cranberries (muddled). baster
roasting pan
INSTRUCTIONS
– Add all ingredients into a large pot – Place turkey in cooled brine and let sit for one hour
– Bring to a boil, stir occasionally until sugar and salt per pound
are completely dissolved – Take turkey out of brine, rinse thoroughly and pat
– Let brine completely cool dry
– Brine can be made one to two days in advance – Preheat oven to 325ºF
– Rub compound butter underneath skin of turkey
COMPOUND BUTTER and place fresh sage leaves between butter and skin
1 lb salted butter or margarine of turkey
1 clove garlic, pureed – Prepare roasting pan by placing diced carrots,
3 /4 tsp ground black pepper celery, and onion in bottom of the pan and add
1 /2 tsp fresh thyme, finely chopped enough water or chicken stock to cover bottom as
1 /2 tsp fresh rosemary, finely chopped well
1 /8 tsp ground clove – Place turkey in roasting pan on top of vegetables
1 /8 tsp ground nutmeg – Use pastry brush to brush vegetable oil onto turkey
1 /2 tsp poultry seasoning skin
1
1 /2 tsp kosher salt – Season turkey with salt and pepper
– Place turkey in preheated oven and bake for 18 to
INSTRUCTIONS
– Soften butter 20 minutes per pound, until internal temperature is
– Add remaining ingredients and mix until combined 165ºF (Take temperature between thigh and breast)
– Compound butter should be at room temperature – Baste turkey with fat (can use fat from drippings or
before rubbing under skin of turkey butter, do not use juices) every 30 minutes while
cooking

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