Turkey Roasting Guide – Herb & Citrus Turkey Brine

Turkey Roasting Guide – Herb & Citrus Turkey Brine

The time it takes to cook a turkey depends on its size. Generally, an unstuffed bird needs about 15 minutes per pound, and a stuffed turkey needs closer to 20 minutes per pound. This recipe is based on a 14lb turkey. Adjust your cooking time accordingly.

STEP 1: Brine (do this step one day ahead)

1. One day before roasting turkey, add 1 litre of water, and all other ingredeints to a pot. Bring to a boil. Pour the liquid into the remaining 5 litres of water and let cool in the fridge.
2. Once the liquid is cold, submerge the thawed turkey in the brine 10–12 hours in the fridge.

STEP 2: Stuff

1. Melt butter in a large pan.
2. Add onions and celery. Sauté until they start to soften.
3. Add garlic and herbs, cook until aromatic.
4. Add chicken stock and bring to a boil. Remove from heat.
5. Add the bread cubes, apples, salt, and pepper to a large bowl and pour in the liquid mixture. Toss to combine.
6. Loosely fill the cavity of the turkey.

STEP 3: Roast

1. Remove turkey from brine about an hour before cooking and pat dry.
2. Preheat oven to 425˚F.
3. Place turkey in a roasting pan, breast side up. Add some roughly chopped vegetables like carrots, onion, and celery as a “bed” for the bird. This will help flavour the drippings for gravy.
4. Loosely cover with foil and place in the oven.
5. After 30 minutes, reduce heat to 350˚F.
6. Baste the bird once every hour.
7. Remove foil after 2 ½ hours, or until there is about ½ of cooking remaining.
8. Roast until a meat thermometer inserted in the thickest part of the thigh reads 170˚F, about 3 hours.
9. Transfer turkey to a serving platter and let rest 20–30 minutes covered before carving.