From the Kitchen of: Jessica Brainard
SWEET-N-SPICY TURKEY
Weight Time
2.25kg 11/2 hour
4.5 kg 2 hours
6.75 kg(12-14 lb.) 2 3/4 hr at 425 degrees
9 kg 3 1/2 hr
11.5kg 4 1/2
BRINE
In a large stockpot, combine spiced brine blend with 1 quart of water and bring to a boil for 5 minutes, stirring occasionally. Remove from heat and add 1 gallon of cold water. Refrigerate until completely cooled.
Place the turkey, breast side down in the Gourmet Gobbler Brine Bag, and then in a roasting pan for support. Pour liquid brine mixture over the bird. Add cold water until the entire turkey is submerged. Refrigerate overnight or about 30 minutes per pound. Remove turkey from bag. Rinse the bird thoroughly, inside and out and pat dry.
BRINE BLEND:
Sea salt, sugar, orange peel, white peppercorns, black peppercorn, green peppercorn, pink peppercorns, sage rosemary, thyme, bay leaves.
SEASON
Drizzle olive oil over the surface of the turkey. Sprinkle Smoky Peppercorn & Herb Rub over the outer skin of the bird and rub to distribute evenly.
PEPPERCORN RUB:
Salt, sage, pink pepper, onion, oregano, chives, garlic, smoked paprika, soybean oil.
Stuff with,
1 large orange (center hollowed out)
2 whole jalapeno
1 yellow onion
2 celery stalks (2 inches long)
3 fresh parsley stalks
1 bay leaf
Kosher Salt
ground pepper corn
1 tbsp dried sage
2 tsp marjoram
6 Tbsp butter
PRE-COOK
Allow 3-4 days in refrigerator to thaw. Salt or brine the turkey night before cooking. Remove neck gizzard & heart. Rinse in cold water pat dry. Degut and place a hot orange with a hole thru center place in cavity of turkey, Along with garlic, sage, butter, spices. Will take 4 1/2 to 5 hours to cook.
ROAST
Put in oven at room temperature 200 degrease first 30 min.Then turn down to 180/c/gas Breast down on roasting tray (turn right way up for 30 min to brown top.)Weigh stuffing include turkey weight. Put onion, bay leaf, celery, and parsley in cavity.Mix sage, thyme, marjoram in small bowl.Add 2Tsp in cavity, sprinkle with salt & pepper stuff the turkey. Brush with butter. Sprinkle the rest of the herbs, salt & pepper. Cook breast side down. Sprinkle & baste every 20 minutes. Reduce Heat to 325 turn breast side up. Use pan Juice to make gravy. Weigh stuffing include turkey weight. Test for doneness after 2 1/2 hr.To kick it up a notch add spicy pickled peppers, carrots, cauliflower in cavity. Test for doneness after 2 1/2 hr. Reserve 4 cups of turkey juice stalk to make the gravy.Place turkey in a roasting pan and tent with foil to prevent over browning. Roast between 325-375 for 15-20 minutes per pound. Remove foil the last hour of cooking to brown the skin. Check for doneness. The internal temperature of thighs should be 165. Remove turkey from oven. Place on cutting board. Tent cooked turkey with foil. Let stand for approximately 30 minutes to allow juices to saturate the meat evenly. Carve and serve.
Turkey Gravy
1/4 cup dry white wine
1/4 cup water
5 tbsp flour
4 cup turkey stalk
Salt & pepper
Remove 3-4 tbsp of fat from stalk. Bring wine, water, juice to medium heat. Boil for 2 minutes, strain, set aside. In a sauce pan bring to medium heat. Warm fat until bubbly add flour. Stir rapidly, add strained juices. Cook 2 minutes. Salt & pepper to taste. Pour into sauce-boat. Measure ingredients in advance to make quickly before serving for added flavor stir in 2 tbsp sherry white wine.
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Mixing Food 