TURKEY WITH CRANBERRY BRINE
Steps:
- 24 hours in advance, wash turkey & remove neck & giblets from the cavity & neck; Reserve for broth Mix together in a large pot 1 onion, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme & sage, 6 sprigs of the parsley, kosher salt & the cranberry juice; heat & stir until salt dissolves & mixture begins to simmer; remove & let cool to room temperature Place turkey in a very large pot or turkey bucket & pour brine over to submerge, adding cold water if needed; refrigerate 24 hours Remove turkey from brine & rinse well; dry with paper towels. It will be pink but will roasts to a beautiful mahogany color Season turkey cavity with salt & pepper Place 2 celery, 2 chopped carrots, apple, orange, cranberries & 4 garlic cloves inside cavity Make a nest of 1 med chopped onion, 1 chopped celery stalk, 1 chopped carrot, 4 crushed garlic cloves, 3 sprigs each rosemary, thyme and sage, 6 sprigs parsley & 3 bay leaves in a large roasting pan Place turkey on top Put butter pats on turkey or between skin & breast meat Roast 350°F (175°C) oven for 45 minutes While roasting prepare broth Giblets in 5 cups of water; simmer turkey stock add more water as needed; remove giblets After the first 45 minutes of roast time, pour half of the stock over the turkey; roast another 45 minutes & pour the remaining stock over the turkey While roasting baste with the juices from the bottom of the pan until the turkey has reached internal temperature of 165 to 175°F Remove from oven & tent with foil allow to rest for 15 minutes before carving Strain & use the liquid in the bottom of roasting pan to make gravy & to moisten stuffing if desired Simple gravy Discard herbs from the bottom of the roasting pan & measure out 1 cup of the vegetables & 3 cups of the juices; puree in a blender. To thicken, & more vegetables, to thin, add more pan juice. Pour through a mesh strainer to make smooth gravy.
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