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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Big Brined Herby Turkey   
    Categories: Poultry, Herbs, Vegetables, Wine, Chilies   
         Yield: 9 servings   
       
   MMMMM---------------------------BRINE--------------------------------   
       3/4 c  Kosher salt   
       1/3 c  Sugar   
         2    Onions; diced   
         2    Carrots; diced   
         3    Celery ribs; diced   
         1    Whole garlic bulb; halved   
              - across   
       1/2 sm Bunch rosemary   
       1/2 sm Bunch sage   
         2 tb Coriander seeds   
         2 tb Fennel seeds   
         6    Bay leaves   
         1 ts Crushed red pepper   
        15 lb Fresh turkey; neck & giblets   
              - reserved for stock/gravy   
      
   MMMMM-----------------------HERB OLIVE OIL----------------------------   
       3/4 c  Olive oil   
         2 tb Fine chopped fresh rosemary   
         2 tb Fine chopped fresh sage   
              Salt   
      
   MMMMM---------------------------GRAVY--------------------------------   
         2    Onions; diced   
         2    Carrots; diced   
         2    Celery ribs; diced   
         4 cl Garlic; smashed   
         8    Sprigs thyme; tied w/twine   
         3    Bay leaves   
              Salt   
         2 c  Dry white wine   
         1 c  A-P flour   
         2 qt Chicken stock   
       
     BRINE THE TURKEY: Combine 2 gallons of water with the   
     salt, sugar, onions, carrots, celery, garlic, rosemary,   
     sage, coriander seeds, fennel seeds, bay leaves, and   
     crushed red pepper in a container large enough to   
     accommodate all the ingredients and the turkey. Stir to   
     combine. Submerge the turkey in the brine and   
     refrigerate for three days.   
        
     The night before you roast the bird, remove it from the   
     brine and pat it dry with paper towels. Make the herb   
     olive oil: In a small bowl, combine the olive oil,   
     rosemary, sage, and some salt. Using your fingers,   
     carefully work your way under the skin of the turkey to   
     separate it from the breasts and legs. Massage the herb   
     olive oil under the skin, then all over the bird. This   
     acts like suntan lotion to create a lovely, crispy brown   
     skin. Tie the turkey's legs together with twine to keep   
     the bird nice and compact for even cooking.   
        
     In your roasting pan, for the gravy, combine the onions,   
     carrots, celery, garlic, the thyme bundle and bay   
     leaves. Season with salt. Plunk the turkey on top of the   
     veggies and put it in the fridge overnight uncovered.   
     Yes, that's right-uncovered. This allows the skin of the   
     turkey to dry out, which will create a gorgeous brown   
     crispy skin. Now a bunch of your prep work is out of the   
     way, so all you have to do tomorrow is toss the turkey   
     in the oven!   
        
     Set the oven @ 450oF/232oC.   
        
     Pour the wine into the roasting pan and put the turkey   
     in the screaming-hot oven for 35 to 40 minutes, or until   
     it becomes beautifully browned. Reduce the heat to 350o.   
     Baste with the pan juices and rotate the pan every 30   
     minutes for the remainder of the cooking time. Think 17   
     minutes per pound-you do the math. If the turkey starts   
     to get too brown, tent it loosely with foil.   
        
     Remove the turkey from the oven when an instant-read   
     thermometer registers 165oF/74oC when inserted into the   
     thickest part of the thigh (be sure the thermometer is   
     not touching a bone). Transfer it to a rimmed baking   
     sheet, cover with foil and let it rest for at least 30   
     minutes.   
        
     MAKE THE GRAVY: Using a mesh strainer, strain the   
     veggies out of the pan juices over a large bowl and   
     allow the fat to rise to the top. Discard the veggies.   
     Skim the fat from the pan juices, add it to a large   
     saucepot and bring it to medium heat. Whisk in the flour   
     and cook until it has the consistency of wet sand, 4 to   
     5 minutes. Whisk the pan juices and stock into the flour   
     mixture. Bring to a boil and reduce to a simmer. Cook   
     until it is thick, 10 to 15 minutes. Taste and season   
     with salt, if needed. Carve the turkey and serve with   
     the gravy.   
        
     Chef Anne Burrell   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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