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    48 Hour Brine & Roast Turkey

    Brining a turkey is a worth the extra work! This recipe has evolved over the years until it was perfected and ready to be shared with you. The brine ensures a moist, flavorful turkey. The roasting method ensures a crispy, golden brown skin, what a perfect combination!

    Tuesday before Thanksgiving: Prepare brine solution and submerge thawed turkey. If you are using a frozen turkey, ensure that you have sufficient time to thaw the turkey. This should be enough for a 20 lb turkey.

    Brine Solution

    • 2 gallons water
    • 2 cups kosher salt
    • 2 cups local wildflower honey
    • 2 bay leaves
    • 2 star anise
    • 4 cloves
    • 1 tablespoon allspice
    • 1 tablespoon black peppercorns
    • 2 cinnamon sticks

    Brine Prep: Heat 1/2 gallon of the water in a large pot. Dissolve the salt and honey. Add the spices and let steep for 10 minutes to draw out the flavors. Allow to cool to room temperature before adding remaining water. In the meantime, double up two garbage bags and place in a pot large enough to hold the submerged turkey. Place thawed turkey breast side down in the brine for 24 hours in the refrigerator.

    Wednesday: Discard brine and rinse the bird well then pat dry. Place on a roasting rack in a roasting pan. Rub with Kosher salt (about 1/4 cup). Place uncovered in refrigerator for another 24 hours.

    Thanksgiving Morning

    Remove turkey and allow to come to room temperature - about four hours for a 20 lb bird.
    Meanwhile, prep the cavity filling:

    • 1 onion, roughly chopped
    • 3 stalks celery
    • 1 lemon, wedged
    • 1 orange, wedged
    • 1 bunch fresh sage
    • 1 handful fresh parsley

    Mix in a large bowl, wetting with a high quality olive oil, seasoning with salt and pepper. Stuff the well dried bird (this is key to a crispy skin!) with the prepared aromatics. This will baste the turkey from the inside with wonderful flavors.

    Season the outside of the bird with salt and pepper, then rub with a high quality olive oil.

    Roasting Tips (three hours before dinner is to be served)

    1. Set the oven to 450°.
    2. Use a remote probe thermometer in the thickest part of the thigh - you will only open the oven door once after the turkey goes in!
    3. Foil tent both breasts, and place in the oven. After 30 minutes, turn oven down to 325°, remove foil. Do not open the oven door for the next two hours!
    4. After two hours, the thigh should read 135°. Take out bird and place on cutting board, immediately loosely tent with foil. After a 30 minute rest, the thigh should read 145° and the breast should read 160°.

    Wine Pairing Suggestion: MacMurray Ranch Russian River Winemaker's Block Pinot Noir

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