1 stick pastured, unsalted butter
1 cup white wine
one fresh orange, quartered
Combine brine ingredients.
Remove the wrapping, take out the bags of giblets/neck from inside and rinse the turkey.
Place the bird inside one turkey brining bag or two turkey-sized oven bags or a heavy duty zip-top bag. (NOTE: Bags made specifically for brining turkeys are tougher but they are also more expensive. As an alternative I double-bagged a turkey-sized oven bag and placed it in a roasting pan to ensure against leaks.)
Add turkey brine dry mixture and fresh ingredients (garlic, orange peel, fresh rosemary, orange juice and honey) to a stock pot with one gallon of water and bring to a boil (stirring occasionally).
Remove the pot from the heat. (The aroma will be intoxicating!)
Add one gallon of cold water to the pot and allow to cool completely.
Pour the brine mixture over the turkey inside the bag(s).
Seal up the bag tightly and place in the refrigerator for 12-24 hours. (Some people recommend one hour per pound)
Ideally you will flip the turkey part of the way through the process to ensure even treatment.
Thoroughly rinse the brined turkey.
Dry the turkey with paper towels and place in a roasting pan.
Place one quartered orange into the cavity.
Tie the legs with twine (optional)
Rub 1/2 stick of pastured butter under the skin of the breast and legs.
Rub another 1/2 stick pastured butter on the outside of the turkey and allow to come to room temperature.
Pour one cup of white wine in the bottom of the roasting pan.
Place turkey into a preheated 450° F oven and cook for 30 minutes.
Reduce heat to 350° F
Place aluminum foil tent over turkey.
Cook for approximately 10- 15 minutes per pound, basting every 30 minutes
Remove foil tent during last hour and begin checking temperature.
Remove turkey from the oven once the breast temperature reaches 160° and/or the thighs/legs reach 170° degrees.
Allow to rest for up to one hour before carving and serving.
Reserve drippings for gravy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (937g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 919 (71%)|
|Amt Per Serving||% DV|
|Total Fat 102.1g||136 %|
|Saturated Fat 59.1g||296 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 243mg||75 %|
|Sodium 223283.8mg||7699 %|
|Potassium 1302.8mg||34 %|
|Total Carbohydrate 96.1g||28 %|
|Dietary Fiber 22.6g||90 %|
|Sugars, other 73.5g|
|Protein 13.6g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1302
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