Roast Turkey ala Nita
 
tip: a large inexpensive ice chest is a good place to brine your turkey! 
you will also need a large roaster to cook the turkey in. nita 
 
1   14 to 16 pound) frozen turkey
 
prepare brine method 2 
 
1 cup  table salt dissolved
  in 2 gallons ice cold water
 
remove package of "giblets" from cavity of turkey or neck area of breast. 
wash giblets separately in cold water and refrigerate. if it is still 
there, cut 
 
off small green gall sac from liver, being careful not to break or rupture 
it. it is very bitter! wash turkey inside and out with cold water. place 
thawed turkey, breast side down, in a clean 5 gallon bucket. pour brining 
water over it. cover and place in a cool place for about 2 hours, or 
refrigerate for up to 8 hours. turn turkey once, half way through 
brining. go to remove turkey below and proceed 
 
prepare brine method 2 
 
1 cup  table salt
1/2 cup  dark brown sugar (optional)
1 gal.  water
4   cubes knorr chicken bouillon cubes, dissolved
1 gal.  ice cold water
 
combine all ingredients, except ice water, in a stockpot, and bring to a 
boil. stir to dissolve bouillon cubes. remove from heat. cool and 
refrigerate several hours or until thoroughly chilled. combine chilled 
mixture and ice water in a clean 5-gallon bucket. place thawed turkey 
breast side down in brine. cover and place in cool place for about 2 
hours, or refrigerate for up to 8 hours. turn turkey once, half way 
through brining. remove turkey from brine to clean sink. discard brine. 
rinse turkey inside and out with cold water. drain turkey well and pat 
dry. at this point, either wrap turkey tightly in foil and refrigerate if 
cooking later, or proceed. when ready to bake turkey, place it on a 
roasting rack inside wide, low roasting pan. move one shelf in oven to 
lowest position. remove any others. preheat oven to 500 degrees. 
 
aromatics 
 
1   apple, cored and wedged
1   cinnamon stick (or 1/2 teaspoon ground cinnamon)
1 clove  fresh garlic, crushed, peeled, minced
1 cup  water
1/4 cup  butter
1 tsp  herbs provencal
  or,
  a mixture of: basil, parsley, oregano, etc... no sage! italian herbs will
  do
  salt & black pepper
1/2 cup  butter, melted
 
combine apple, cinnamon stick or ground cinnamon, minced garlic (optional) 
and cup of water in microwave safe dish. microwave on high for 4 minutes. 
add 
1/4 cup butter. cover and microwave on high for another minute. 
remove from microwave and allow to cool a couple of minutes, add herbs. 
salt and pepper turkey well on inside and out. 
add microwaved ingredients to turkey cavity. 
tuck wings back and coat whole bird liberally with melted butter. 
roast on lowest level of the oven at 500 degrees f. for 30 to 40 minutes 
until golden brown. 
remove from oven and cover breast with double layer of aluminum foil. 
return turkey to oven, reducing temperature to 350 degrees f. 
 
a 14 to 16 pound turkey should require a total of 2 to 2 1/2 hours of 
roasting (including the time roasted at high heat). check temperature of 
thickest 
part of breast with meat thermometer. roasting temperature should reach 
161 
degrees f. 
remove turkey from oven and let turkey sit or "rest", loosely covered with 
foil for 15 minutes before carving. 
yield: 8 to 12 servings 
 
nita holleman 
-- 
(ID: 10081) Mirror: rec.food.recipes: Mon, Nov 10, 2003


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