TEA BRINED TURKEY

TEA BRINED TURKEY image

Categories Poultry

Yield 6 servings

Number Of Ingredients 21

1 gallon water
5 - 6 family sized tea bags
1/2 cup honey
1/2 cups brown sugar
1 cup kosher salt
1 onion, thinly sliced
2 lemons, thinly sliced
1 - 2 navel oranges, thinly sliced
1 heaping Tbsp black peppercorns
1/2 or 1 t. cayenne
1- 2 serrano or jalapeno pepper(s), thinly sliced
2 Bay leaves
2 T. fresh thyme, chopped
4 garlic cloves, thinly sliced
12 - 15 cups of ice
12 - 14 pound turkey
Brining bag (A large oven roasting bag works well, and this is what I typically use.)
For baking:
Kitchen twine
Olive oil
Cracked black pepper

Steps:

Bring the water to boil in a large pot and add the tea bags. Turn off the heat and let steep 10 minutes. Add the salt, honey and sugar, stirring until dissolved. Add onion, lemon, orange and pepper slices, peppercorns, bay leaves and garlic and let cool completely and then refrigerate until very cold. Place the turkey in the brining bag, pour the brine over it, seal it off well. You can either place in a large pot and refrigerate or use a small cooler and pack with ice. Brine for at least 18 hours, up to 36. Massage the turkey through the bag ~8 - 10 hours. Remove from the brine, rinse well, and pat dry. (optional: remove the aromatics from the brine, rinse and lightly place in cavity -- do not stuff!) Preheat oven to 450. Tie the legs together, drizzle with olive oil, and sprinkle with black pepper. Roast 20- 30 minutes at high heat* and then reduce the temp to 325 - 350F, roasting for ~2 - 3 hours, until a thermometer inserted into the thigh reads 160F. (About 20 minutes per pound at 350F, extend the time for a lower temp). Let rest for 15 minutes before carving. *Keep an eye on your turkey during the initial high heat phase -- the sugar in the brine means that the turkey will brown quickly. Deglaze pan with a splash of dry vermouth, add stock. Thicken as needed for gravy.