THANKSGIVING TURKEY
Brined Roast Turkey and Gravy
INGREDIENTS
An insulated picnic cooler large enough to submerge the turkey
1 fresh turkey, 10 kg
250 gr POP''S SPICES
1 kg sea salt
50 gr brown sugar or honey
Lots of cold water
A few freezer packs
A large roasting pan
4 large carrots
4 stalks celery
4 onions
An accurate meat thermometer to gauge exactly when the turkey is done
750 ml water, chicken stock or cider for the gravy
250 ml of whatever wine you have
59 gr corn stsrch
METHOD
1. Place the turkey in the cooler upside down. Dissolve the salt and sugar in one gallon of cold water. Pour over the turkey and add three more 6 to 8 lt of cold water. Turn the turkey a few times to thoroughly mix the salt and sugar. Place the cooler in a cold place for four hours for a smaller turkey and as much as six hours for a larger one, no more no less. To help keep the brine and turkey cold toss in a few freezer packs.
2. Remove the turkey from the brine and rinse well under cold running water. Thoroughly dry it with paper towels or clean kitchen towels. Remove any excess moisture and dry out the skin so that it will brown well.
3. Cut the onions in half and along with the carrots and celery fashion a bed in the roasting pan for the turkey to rest on.
4. Place the turkey in a preheated 210 C. oven. Roast one hour then, without opening the oven, turn the heat down to 160 C.and continue roasting for two to three hours longer, depending on the size of the turkey.
5. After 2 1/2 hours, open the oven and check the temperature every 15 minutes or so. Continue roasting until the breast and thigh meat both reach 65 you 70 C Let the turkey rest covered with foil for 20 to 30 minutes before carving then serve immediately.
6. Pour off most of any accumulated fat carefully reserving any juices. Add the liquid of your choice, the wine and the reserved juices then scrape the bottom of the pan to dissolve all of the browned bits. Dissolve the cornstarch in a splash of water and whisk it into the pan. to dissolve all of the browned bits. Dissolve the cornstarch in a splash of water and whisk it into the pan. Taste, season /taste
