Thanksgiving is a week away and we want to help you make your Turkey the star of the day with our Recipe of the Month!
1 (14 to 16 pound) frozen or fresh young turkey
For the brine:
1 1/4 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock or water
1 tablespoon black peppercorns
2 teaspoons allspice berries
1 tablespoon chopped candied ginger or fresh ginger
1 tablespoon coriander seeds
2 each star anise
1 gallon heavily iced water
For the aromatics:
2 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
- 2 to 3 days before roasting:
- Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- The night before you’d like to eat:
- Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 15 minutes before carving.
Happy Thanksgiving from all of us at The Ice House and Crushed Ice Catering! We are thankful for being able to continuously do what we love, and for all of our clients!