Citrus Herb Roasted Turkey

This recipe comes straight from our dad, so you know that means it’s a winner. I’ve been making the Thanksgiving Turkey for the last 5 years and this is my favorite method that I keep coming back to. I promise Turkey really isn’t as daunting as it sounds! You do need to plan ahead, but other than that it is all pretty simple! Without further ado, let’s get to that recipe!

CITRUS HERB ROASTED TURKEY

*24 hours before cooking turkey, make brine

Brine Ingredients: 

• 3 cartons chicken stock
• 3 quarts of water
• Head of garlic
• Large onion or 2
• 2 c sugar
• 2 lemons
• 3 bay leaves 
• 2 sprigs Rosemary
• fresh sage
• Small bunch of thyme
• a few sprigs rosemary
• 2-4 dried porcini mushrooms
• Handful of black peppercorns 
• 1-2 c kosher salt (you want about a cup of sugar and salt for every gallon of water)
• One bag of ice

Brine Instructions:

1. Bring all ingredients except ice to a boil and simmer for a few minutes.
2. Turn off heat and allow to cool back to room temperature.
3. Once cooled, place uncooked Turkey (with neck and giblets removed) in a brine bag inside of a 5 gallon bucket or small tote/cooler. I prefer to use a medium sized cooler so it keeps the turkey cold better.
4. Add in half a bag of ice and then pour in cooled brine until the entire turkey is covered (use a heavy pan to weigh it down if it’s trying to float).
5. Let sit 24 hours, checking occasionally to see if more ice is needed. You want to make sure the Turkey stays between 34-40 degrees. I keep mine in my cold garage in a cooler overnight.
6. 1-2 hours before baking, remove Turkey from brine and rinse.
7. Pat dry using a paper towel and transfer to a roasting dish while you prep herb butter (though butter can also be made a day ahead) and turkey pan ingredients.

Herb Butter Ingredients:

• Fennel greens
• Lemon zest
• Garlic
• Thyme
• Rosemary 
• Flat leaf parsley 
• A little kosher salt
• Softened butter 

Herb Butter Instructions:

1. Chop up all the fresh herbs and garlic and stir into softened butter. Set aside.

To Stuff Turkey Cavity:

• 1/2 lemon, seeds removed
• 1 Onion, cut into large pieces
• 1 stalk Celery, cut in large pieces
• 1 sprig Fresh thyme
• 1 sprig Fresh rosemary

Ingredients for Turkey pan:

• 2 onions, quartered
• a few celery stalks, cut into large pieces
• 2-3 large carrots, cut in big chunks
• 6-8 Garlic cloves, peeled
• 1/2 Fresh fennel bulb, quartered
• A few sprigs of fresh thyme and rosemary
• Dried porcini mushrooms 
• 2 cups of chicken stock
• 1 cup white wine

Turkey Basting Ingredients:

• 1/2 cup reduced orange juice
• 1/2 cup chicken stock
• 1 T Brown sugar or honey
• Fresh Rosemary, chopped
• Orange zest  

Turkey Instructions:

1. Stuff Turkey cavity and bottom of roasting pan with above ingredients. Rub herb butter under the skin and all over the turkey.
2. Preheat oven to 350 degrees.  Place meat thermometer in thickest part of breast. Lightly tent turkey with foil to keep it from burning and tuck in the wings. For the first hour of baking use a baster to apply orange juice mixture on the turkey. 
3. Remove turkey from oven around 160 degrees and let sit for 30-60 minutes to allow to continue cooking to 165 as it rests and for juices to settle while you make the gravy. 
   
   *Turkeys take about 12-15 minutes to cook per pound at 375 degrees, so adjust all instructions accordingly. Ideally you want your Turkey to be done 30-60 minutes before dinner so it has time for the juices to settle before being carved.

Turkey Gravy:

Remove 4 cups of liquid from the bottom of the roasting pan and strain it through a mesh strainer. Transfer to a fat separator and pour into saucepan. In a separate pan, make a roux of about 6 T butter to 6 T flour and stir over medium heat until golden brown. Once browned, whisk into liquid mixture and bring to a boil. Add more stock if too thick or more roux if too thin. Season with salt and pepper.