Roasted Brined Turkey

Serving  size 10

Prep     40 mins
Cook   3 1/2  hrs

Total Time:    4 hrs 10 mins

 Gluten Free       Egg Free

 Lactose Free

 

For a moist mouthwatering turkey try soaking it in a brine.  If this is new to you, don’t be afraid!  It is so easy and you won’t be left wondering, “what if the turkey is dry?”  You will not be disappointed. “

 

• 15 pound turkey

Brine

• 1 gallon iced water
• 1/2 cup sugar
• 1 cup sea salt
• 1 gallon iced water
• 6 oranges
• 4 lemons

Aromatics to stuff the turkey:

• sea salt
• pepper
• 3 red apples cut into fourths
• 2 onions cut into fourths
• 6 cloves garlic

DIRECTIONS

1. If turkey is frozen, thaw 2-3 days in the refrigerator.
2. The night before roasting remove the innards and rinse the turkey thoroughly.
3. Add the turkey, breast down, to a 5 gallon bucket or an ice chest and completely cover with iced water.
4. Add sugar and salt.
5. Cut oranges and lemons in half and squeeze the juice into the ice water and then drop the rest into the water, peel and all.
6. Cover with a lid or a towel and set in a cool place.  Allow the turkey to brine over night.
7. Be sure there is enough ice to keep the turkey cold.

Roasting day:

1. Remove turkey from brine and rinse thoroughly under cold water.
2. Place on a roasting rack set inside a half sheet pan.
3. Pat dry with paper towels.
4. Preheat oven @500 degrees F.
5. Salt and pepper the inside of the turkey.
6. Stuff the turkey with apples, onions, and garlic cloves.  Lace up the turkey cavity and tuck under the wings.
7. Baste the outside of the turkey with olive oil.  Sprinkle with salt and pepper.  Add a small amount of water to cover the bottom of the pan.  Cover with a roasting lid or foil.
8. Place turkey onto the lowest rack level of the oven and cook for 30 minutes.
9. Reduce heat to 350 degrees F, insert a meat thermometer into the thickest part of the breast and cook to 161 degrees F.  (About 3 to 3 1/2 hours- will be less time if you are using convection, consult your ovens directions).  Check every so often to make sure there is water in the bottom of the pan.
10. The last half hour take off lid or foil to brown the skin.
11. The leg should be loose and pull easily away from the bone when done.
12. Take out of oven, cover with foil and allow to rest for 15 minutes before serving.

Chef Notes:

*This recipe is Paleo-friendly.

*Use a clean sanitized 5 gallon bucket or line the bucket with a clean plastic trash bag.

*Refrigerate carcass, giblets, and juice to cook down and make into a wonderful broth for turkey soup.  See Turkey Soup Recipe.

 

Return from Gluten Free Roasted Brined Turkey to Gluten Free Main Dishes

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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free