Herbed Brined Turkey

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 The title reads Smoked Herbed Brined Turkey - but the recipe involves smoking the turkey in a bbq. Would be nice to try, but I just did the brine. If you want the bbq instructions, here's the original recipe: http://www.canadianliving.com/food/menus-and-entertaining/recipe/smoked-herbed-brined-turkey

I would definitely do it again. It was easy, it will be easier for you because you won't have to put it in a rubbermaid container in a backseat and drive to Landis.

It was quite salty, probably because I didn't rinse it enough but all the same, for ME it wasn't too salty. The meat had lots of flavour all the way through.

I used the big canning pot I have - just one of those black speckled things. I later made broth in the same container and it was the best turkey broth I had ever made too - and since it fit it was really easy to add lots of water to. Those pots are like, $20-$30 if you don't have anything else the turkey fits in. But they also mention a bucket or a big bag, etc.

I didn't make the white wine gravy because we had no wine but it did make REALLY flavourful regular gravy (just watch the salt). 

Method

Brine: In large saucepan, stir together boiling water, salt and brown sugar until dissolved. Peel zest from orange and lemon; squeeze juice from flesh into salt mixture. Discard flesh. Add orange zest, lemon zest, garlic, bay leaves, thyme, rosemary, sage and peppercorns. Let cool slightly.

In tall large saucepan, or in resealable plastic bag placed inside cooler or large bucket, combine brine mixture with ice water. Let cool completely, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.) Note: I put it outside for an hour in the snow.

Turkey: Remove giblets and neck from turkey, reserving neck. Discard giblets. Add turkey to brine. Cover and refrigerate for 12 to 15 hours.

Remove turkey from brine and rinse under cold water. Discard brine. Pat turkey dry inside and out. Place, breast side up, on greased rack in roasting pan; add reserved neck. Brush turkey all over with oil; sprinkle with thyme, sage and rosemary, pressing to adhere.

Roast turkey in 325°F oven, basting occasionally and tenting with foil if browning too quickly, until instant-read thermometer inserted in thickest part of thigh reads 170°F, about 3 hours. I have a new thermometer and it is the best investment I have ever made, for about $30 - a Thermo Pop (ordered it online).

Transfer turkey to cutting board. Using turkey baster, or tilting turkey with tongs over bowl, remove juices from inside turkey, reserving 1/4 cup for gravy and discarding remainder. Let turkey rest for 30 minutes before carving.

White Wine Gravy: While turkey is resting, remove neck from pan and set aside. Tilt pan so juices collect at 1 end. Skim and discard all but 1/4 cup fat from surface; cook juices in pan and reserved fat over medium heat, scraping up browned bits, for 1 minute. Sprinkle in flour; cook, stirring, until slightly darkened, about 3 minutes. Pour in wine and reserved turkey juices. Gradually pour in broth and 1 cup water, stirring constantly; bring to boil.

Add neck and pepper. Reduce heat to medium and cook, stirring constantly and adding more water if needed to reach desired consistency, until thickened, 7 to 10 minutes. Discard neck. Strain gravy through fine-mesh sieve into serving bowl. Serve with turkey.



Makes 12 to 15 servings.

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