HERB-ROASTED TURKEY (BRINED)

HERB-ROASTED TURKEY (BRINED) image

Categories Poultry Bake Thanksgiving Dinner

Yield 12 servings

Number Of Ingredients 21

Ingredients

2 Tbsp fennel seeds
2 Tbsp mustard seeds
2 Tbsp coriander seeds
6 bay leaves
11/2 c kosher salt
1 c sugar
8 qts cold water
18 # Turkey
2 stick butter
2 Tbsp butter
3 Tbsp flat-leaf parsley,
chopped
1 Tbsp sage leaves, chopped
1 Tbsp thyme leaves, chopped
Freshly ground pepper
2 Tbps flour
3 qts chicken stock
1/2 sm onion. finely chopped
1 sm carrot, finely chopped
1 rib celery, finely chopped
1 c peasant bread, diced

Steps:

1. In lg saucepan, combine fennel,mustard and coriander seeds w bay leaves, salt, sugar and 1 qt water. Bring to a boil, stirring to dissolve the salt and sugar. Transfer the mixture to a very lg bowl add the remaining 7 qts of cold water. Add the turkey, breast side down. Cover and refrigerate for at least 8 hrs 2. Preheat oven to 450'. drain and rinse turkey and pat dry. Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin. 3. In a md bowl, combine the 2 sticks of butter w parsley, sage, thyme and season w pepper. Spoon 1/4 c of herb butter into a sm bowl and stir in the flour; cover and chill. Spread remaining herb butter all over and under skin of turkey and set on a rack in roasting pan. Add 2 cups of the stock to the pan and roast for 30 min. Lower oven temp to 325' and roast turkey for about 21/2 hrs longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 170'. Trasfer turkey to a cutting board and let rest for 30 min 4. Meanwhile, in lg saucepan, melt remaining 2 Tbsp butter. Add onion, carrot and celery and cook over moderate heat, stirring occasionally until softened, about 5 min. Stir in the bread and cook for 1 min. Add 2 qts of the stock and bring to a boil. Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hr and 15 min. Whisk to break up the bread. Strain the stock through a fine sieve and return it to saucepan. Whisk in the chilled reserved herb butter and bring the garvy to a boil. Cook, whisking, until thickened, about 5 min. 5. Pour off the fat from the roasting pan over high heat. Add the remaining 2 cups of chicken stock and cook, scraping up any browned bits stuck to the pan, until boiling. Strain the pan drippings intothe gravy and season w salt and pepper 6. Carve the turkey and serve on a platter, passing the gravy at the table.