I want to take this opportunity at Thanksgiving to thank all of my wonderful clients for supporting me through this last year. Anne Taylor Catering’s success is all because of you. It has been a wonderful experience to use my knowledge and skill to cater to your needs for all the various events we were able to service. I will be preparing the turkey dinner with all the trimmings this year for my family and My Dad is making the pies. I hope that you all have great time with your families, enjoying turkey around the table with your loved ones.
Enjoy Anne Taylor Catering’s Turkey Recipe!
Ingredients
- 1 (14 to 16 pound) frozen young turkey
- For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 3 Rosemary Sticks
- 1 gallon heavily iced water
- For the aromatics:
- 1 green apple, sliced
- 1/2 red onion, sliced
- 6 garlic gloves chopped
- 1 lemon (zest and juice)
- 1 orange (zest and juice)
- 4 sprigs rosemary
- 6 leaves sage
- ½ stick of butter
- ½ cup olive oil
- 1 cup white wine
- salt and pepper
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and rosemary in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Make a complex butter with the softened butter, salt, pepper the lemon and orange zest, sage, rosemary and garlic. Brush the bird all over with olive oil, and the juice from the lemon and orange, on the skin and under the skin directly on the turkey breasts. Stuff the inside of the bird with onion, lemon and orange rind, and the apple sliced. Rub the complex butter all over the bird; then with twine tie together the legs and the wings close to the bird so they do not burn. Place the white wine in the roasting pan to steam the bird. Baste the bird with the drippings every 45 minutes.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F, cover the breasts and white meat with foil. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 20 minutes before carving.
Have a blessed Thanksgiving!
Anne Taylor Catering
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