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Ingredients:
1 whole turkey, weighing 12-14 pounds
1 cup of kosher salt
0.5 cups of brown sugar
1 tbsp of black peppercorns
1 tablespoon of whole cloves
1 tbsp juniper berries
1 large orange, cut into slices
Four bay leaves4 quarts of water at a low temperature
To prepare the rub:
2 tbsp of olive oil
2 teaspoons of thyme, which has been dried
2 teaspoons of rosemary, which has been dried
Season turkey with salt and black pepper according to personal preferenceRegarding the stuffing:
1 pound of sweet apples, cut into small cubes (such as Honeycrisp or Fuji)
0.5 pound savoury sausage broken into little pieces (e.g., Italian sausage)
1 cup of cooked and peeled chestnuts, finely diced
1 cup of breadcrumbs
1 cup of poultry broth
1 tsp of dried sage
Season stuffing with salt and black pepper according to personal preference
Preparation:
1. Preparing the Turkey with a Brine Solution:
a. Combine kosher salt, brown sugar, peppercorns, cloves, juniper berries, orange slices, and bay leaves with cold water in a big pot. Agitate the mixture until the salt and sugar completely dissolve.
B. Altogether, wash the turkey and inundate it totally within the brine solution. Put in a fridge for a least of 12 hours or until the taking after day.
2. Preparing the Rub:
a. Combine olive oil, dried thyme, dried rosemary, salt, and black pepper in a small bowl to form a rub.
b. Taking after the method of brining, extricate the turkey from the liquid, dry it completely utilising paper towels, and equally apply the spice mixture blend onto the complete bird.
3. Preparing the Glaze:
a. Melt the butter in a pot over low heat until it becomes soft. Incorporate nectar honey, Dijon mustard, and apple cider vinegar. Continuously mix until thoroughly blended. Put aside.
4. Assembling the stuffing:a. Brown the crumbled sausage in a skillet. Eliminate superfluous adipose tissue.
b. In a spacious container, mix together chopped apples, cooked sausage, chopped chestnuts, breadcrumbs, dried sage, salt and black pepper
5. Filling the turkey:
a. Set your oven to a temperature of 325°F (165°C) before using it.
b. Fill the bird cavity with the prepared stuffing. Make sure to avoid compressing it excessively.
6. Cooking the turkey via roasting:
a. Position the filled turkey on a raised platform in a container specifically designed for roasting.
b. Apply the prepared glaze to the bird, setting aside a portion for basting during cooking.
c. Put the turkey within the oven that has been warmed, and frequently coat it with the glaze each 30 minutes. Proceed cooking until the inside temperature comes to 165°F (74°C), which ought to take around 3 to 4 hours.
d. If the turkey starts to brown too soon, loosely cover it with foil.
7. Resting and Providing:
a. After the turkey is cooked, allow it to rest for roughly 20 minutes before carving.
b. Present the turkey, which has been seasoned with a brine rub and glazed with a roasted coating, with a delectable stuffing made with sweet apples, savoury sausage, and seasonal chestnuts.
Have a delightful and celebratory meal!
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