Nov 21

Nov 21 Apples and Sage Roast Turkey

Your turkey does NOT have to be dry! It does not have to take you all day. It does not require basting. It does require prepping a few days in advance with a brine and a day for drying. With this yummy brine and Thomas Keller’s high heat method, you can have an incredibly delicious turkey with skin that is so crispy, you almost think it’s been fried.

Apples and Sage Roast Turkey

Serves 6-8

Ingredients for Brine

3/4 cup kosher salt
1⁄2 cup light brown sugar
1⁄2 cup white sugar
4 c. vegetable stock
4 c. Apple cider/juice
1 tbsp black peppercorns
1 1⁄2 tsp allspice berries
1 1⁄2 tsp whole cloves
4 bay leaves
8 sage leaves
heavily iced water, up to 1 gallon depending on turkey size

Ingredients for Turkey

1 turkey (cook times by size below)
6 cloves of garlic, crushed
6 leaves sage
1 red apple, sliced
3 tbsp high heat oil such as avocado or canola
1 onion, sliced
2 stalks of celery, sliced
2 carrots, sliced
1/2 c. ghee or clarified butter

Instructions

If Frozen, thaw the turkey in the refrigerator or in a cooler kept at 38 degrees using the following time estimates:

4–12 pounds: 1 to 3 days

12–16 pounds: 3 to 4 days

16–20 pounds: 4 to 5 days

20–24 pounds: 5 to 6 days

Combine the brine ingredients except iced water in a large stockpot over medium-high heat. Stir occasionally to dissolve salt and sugar, and bring to a boil.
Remove the brine from the heat, cool to room temperature.
Add the iced water until chilled.
One and a half to two days before roasting, place the thawed turkey (with innards removed) breast side down in brine, and add additional water until covered.
If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8-24 hours (30 to 45 mins per pound), turning the bird once half way through brining.
Remove from brine 24 hours before roasting and fully dry with paper towels.
Place turkey on the rack of a roasting pan or a rimmed baking sheet, breast side up in the refrigerator and allow to air dry for 24 hours.
Preheat the oven to 450°F with the rack in the lower third of the oven. Remove the turkey from the refrigerator 1 hour before roasting.
Place the sage, garlic, and apple slices inside the turkey.
Toss the carrots, celery and onion in the oil, and place in the bottom of the roasting pan.
Place the roasting rack over the vegetables, and place the turkey breast side up on the rack.
Melt the ghee. Brush the turkey skin with the melted ghee, and season well with salt.
Roast the turkey for 1 hour. Rotate the pan and cook until a thermometer inserted into the thickest part of the thigh reaches 160°F. Cook times estimated below, but most importantly, start checking the temp 15 minutes before the lower end of the range below. All ovens are different!