Thanksgiving Turkey Recipe
Yield: 8 servings.
BRINE-CURED ROAST TURKEY Adapted from Alice Waters Time: 4 hours and 15
minutes, plus 72 hours for brining
3/4 cup plus 2 tablespoons kosher salt 3/4 cup sugar 1 carrot, peeled and
diced 1 large onion, peeled and diced 1/4 cup diced celery 1 leek, white and
light green parts only, cleaned and diced 2 bay leaves 1 tablespoon black
peppercorns 1 tablespoon coriander seeds 1/4 teaspoon red pepper flakes 1/4
teaspoon fennel seeds 2 star anise 2 or 3 sprigs fresh thyme 1 12- to 14-pound
naturally fed, free-range turkey Wild Mushroom Stuffing (see recipe) or other
stuffing 4 tablespoons olive oil or butter Fresh rosemary branches, optional.
- In 16-quart or larger stockpot, bring 2 gallons water to a boil. Add salt
and sugar, and stir until completely dissolved. Turn off heat, and add
carrot, onion, celery and leek. Add bay leaves, peppercorns, coriander, red
pepper, fennel seeds, star anise and thyme. Refrigerate until cold.
- Remove giblets from turkey. Cover and refrigerate liver if using in
stuffing. Discard remaining giblets or reserve for another use. Add turkey
to stockpot. If necessary, weight it with a plate so that it stays below the
brine's surface. Refrigerate for 72 hours, then remove from brine and allow
to come to room temperature.
- Preheat oven to 425 degrees. Loosely fill the turkey at both ends with
stuffing, and truss as you would a chicken.
- Place turkey in a large roasting pan, and roast until it starts to brown,
about 25 minutes. Reduce oven setting to 350 degrees, and roast for 12
minutes more per pound, until internal temperature at the deepest part of
the leg reaches 130 degrees. (Total roasting time will be about 3 hours.)
Baste frequently with olive oil or butter and pan juices, using rosemary
branches as a brush if desired. If the bird begins to darken too much, cover
it loosely with a piece of foil. Before serving, remove turkey from oven and
leave covered with foil. Allow it to rest for 20 minutes before carving and
spooning the stuffing into a serving dish.
Yield: 15 servings.
Copyright 2001 The New York Times Company