The chicken stock did its job: as the oven bag was punctured, a sweet aroma filled the room, and the bird collapsed into juicy goodness. There was no need to rest the bird on its breast for 15 minutes to allow juice redistribution. "So much for the oysters." There was no retrieving them from the backbone, because the stuffing excavation caused tremors. It wasn't a picture perfect specimen, but the meat steamed as it fell into the pan. I've had juicy turkey before, but I suddenly found myself overwhelmed by Pavlovian desires.
The thawed (15 lb) turkey was brined for18 hours, breast side down. Use the roasting pan it's going to cook in, then drain the brine off before stuffing and glazing the turkey.
The brine: Bring to a boil 2 qts chicken stock, 4 qts water, 1 cup sherry vinegar, 4 cloves, 1 cup brown sugar, 1/2 cup salt, 1 tsp black pepper, 1 sprig rosemary, and 1 bay leaf. Let cool before putting on thawed turkey. Some brines call for beer, wine, spirits, or juice as well.
The glaze: Over med-high heat, saute four minced garlic cloves in olive oil. Add 4 slices diced bacon, 1 tbsp salt, 1 tsp each pepper, cumin, and oregano, and 2 dashes each cayenne and paprika. Deglaze with 1/4 cup balsamic vinegar, then turn heat down to medium-low. Add 1 (16 oz) bag of fresh cranberries, 1/4 cup orange juice, 2 cups cranberry juice, 1/2 cup sugar, and 2 tbsp honey. Bring to simmer, stirring to crush cranberries. Let cool and refrigerate until ready to cook turkey.
After stuffing bird, truss legs and wings, insert into Reynolds Wrap oven bag and, after putting in roasting pan, add chicken stock. Using a spoon, coat bird with 1/2 cranberry mixture. Seal bag with twist ties, and cook for 2 hours at 325. Undo ties, and baste with chicken stock and remainder of cranberry glaze. Reseal bag and roast for 2 more hours at 325. Baste again with juices in bag, and turn temperature down to 250 for the last hour.
The general rule is 15 minutes per pound, or until the internal temperature reaches 180. With the temperature lower it will need to cook longer, but all that steam helps keep it moist, and turkey is definitely a bird that benefits from slow cooking.
Pictures to come.
Comments