Orange and Maple Roasted Turkey


Brine

1/2 Cup sugar
1/4 Cup salt
10 black peppercorns
1 Medium orange, peeled and juiced
1 Gallons cold water
2 bay leaves
2 Sprigs fresh rosemary
4 Sprigs fresh thyme
2 Medium carrots, peeled, cut into 2-inch pieces
2 Medium white onions, peeled, cut into 2-inch pieces
2 celery ribs, peeled, cut into 2-inch pieces



1. Combine all of the above ingredients in large pot and simmer over low heat for 1½ hours.
2. Chill brine until cold.
3. Place whole turkey into a food-safe container.
4. Pour chilled brine over top to submerge, then cover.
5. Marinate for 24 hours in the refrigerator (or a cooler).
6. Remove turkey from brine, drain excess liquid.
7. Remove vegetables and herbs from the brine and put into body cavity.


Turkey

1 Pound unsalted butter, softened
2 Medium oranges, juiced
1-1/2 Teaspoons salt
1/4 Teaspoon pepper
1/2 Cup maple syrup
1 Tablespoon fresh rosemary, chopped
1/2 Tablespoon fresh thyme, chopped
2 Cloves garlic, finely chopped


1. Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl.
2. With fingers, slowly massage the butter into the skin of the turkey until well absorbed.
3. Fold wings under the back of the turkey and return legs to the tucked position.
4. For your 22 lb turkey, cook on a rack for 4 1/2 - 5 hours at 325 F, or until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh.
5. Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving.

***I've had this turkey and it's delicious and looks beautiful, but I personally have not made this particular recipe. I have used this brine, though, with the recipe that I'm going to post next.



-- Edited by Buttercup at 13:54, 2006-12-23