Recipes February 2005 Neighbors INTERNET TURKEY





1 cup salt
1 cup brown sugar
2 gallons cold water
2 oranges, quartered
6 sprigs thyme
2 lemons, quartered
4 sprigs rosemary
1 (10- to 12-pound) turkey
4 tablespoons unsalted butter, at room temperature
Salt and pepper to taste
1 large orange, cut into eighths
1 large carrot, peeled and cut into 1-inch pieces
1 large onion, cut into eighths
1 stalk celery, cut into 1-inch pieces
2 sprigs thyme
2 bay leaves
1 1/2 to 2 cups chicken or turkey stock or canned low-sodium chicken broth


In a large non-reactive container, such as a clean bucket or resealable freezer bag, dissolve 1 cup salt and brown sugar in a water. Add next four ingredients (fruits and herbs); set aside. Remove neck, giblets and liver from turkey and reserve for gravy, if desired. Rinse turkey inside and out under cold water. Submerge turkey in the brine and refrigerate for 4 to 24 hours.* Remove from brine, discarding brine. Rinse turkey with cold water. Pat dry with paper towels inside and out. Rub with butter. Season lightly with salt and pepper. Stuff orange, carrot, onion, celery and herbs into turkey cavity. Tie drumsticks together with kitchen string. Place turkey in a large roasting pan, breast side down, and cover loosely with aluminum foil tent. Roast for 1 hour at 325 degrees. Remove from oven, turn and baste with 1/2 cup stock. Roast, breast side up and covered loosely with foil, about another 1 hour and 45 minutes to 2 hours, or until meat thermometer inserted into thickest part of thigh reaches 165 degrees, basting every hour with 1/2 to 3/4 cup stock. Remove from oven. Tent with foil and let rest 20 minutes before carving. (*If turkey is larger and more brine is needed, use 1/2 cup salt and 1/2 cup brown sugar to every gallon of water.)