By Marcie Lauritsen-Mann on 11/21/2011 11:39:05 AM
Category: Recipe of the Month   |   (0) Comments    |   Leave Comment

November Recipe of the Month

Roasted Turkey 

A Great Thanksgiving Recipe from Uniworld's Chef Mirko Peters!

 

 

• 1 (10-12 pound) turkey fully thawed 
• 1 ½ gallons cold water 
• 1 cup kosher or sea salt 
• 1/2 cup brown sugar 
• 2 bay leaves 
• 1 tsp black peppercorns
• Salt and pepper to taste 
• 1 apple, peeled and quartered 
• 1 onion, peeled and quartered 
• 1 orange, quartered 
• 1 lemon, quartered

Pour the 1 ½ gallons of water into a container large enough to hold the turkey and seasonings. Add the salt, sugar, bay leaves and peppercorns. Stir until the salt and sugar dissolve.

 

Remove anything that is in the cavity of the turkey. Rinse the turkey. Place the turkey in the container, making sure it is completely covered. Cover the container and refrigerate overnight.

 

The next day, remove the turkey from the container and pat dry, inside and out with paper towels. Sprinkle the salt and pepper in the cavity of the turkey. Place the apple, onion, orange and lemon in the cavity. Put the turkey in a large roasting pan with a rack, breast side up.

 

Prick the skin of the turkey all over with a sharp knife, making sure not to prick the flesh part of the turkey. Pricking the turkey will make the skin crispier. Sprinkle with salt and pepper. Add 2 cups of water to the bottom of the roasting pan.

 

Preheat the oven to 350 degrees. Roast the turkey for 2 ½ - 3 hours, making sure it reaches an internal temperature of 170 degrees. Remove from the oven and cover loosely with aluminum foil and let sit for at least 25 minutes before carving and serving.

 

Enjoy your turkey!

 

Recipe courtesy of Uniworld’s Facebook Page.