Servings: 16
Equipment
Ingredients
- 14-16 pound whole turkey
For the Brine:
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon black peppercorns
- 1/2 tablespoon juniper berries
- 1 1/2 teaspoons
allspice berries - 1 1/2 teaspoons candied ginger chopped
- 2 bay leaves
- 4-5 cloves garlic smashed
- 1 gallon vegetable broth, packaged, not low-sodium or sodium-free
- 1 gallon iced water
For the Roasting Pan:
- 4 cups root vegetables carrots, onions, celery, garlic head halved, turnip, parsnip, rutabaga, sweet potato; (beets will add pink tint) - cut into thick chunks
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- black peppercorns freshly ground
- woody herbs thyme, sage, rosemary for use as aromatics
For the Butter-Chardonnay Mixture:
- 2 sticks unsalted butter melted
- 375 ml Chardonnay
Instructions
Brining the Turkey:
- In a large pot, combine kosher salt, brown sugar, and spices, and 1/4 gallon of vegetable broth. Stir until the salt and sugar dissolve.
- Let the salt mixture cool slightly then add the rest of the vegetable broth to bring temperature down further and then let cool until room temperature.
- Place the turkey in a large brining bag or a food-safe container.
- Add the brine into the large brine bag or container and top with the gallon of ice water.
- Add the turkey to the brine solution, making sure it's fully submerged. Seal the bag or container and refrigerate for 8-16 hours.
- After brining, remove the turkey from the brine and rinse it under cold water. Pat it dry with paper towels and let the bird come to room temperature.
Preparing the Butter-Chardonnay & Roasting Pan:
- Preheat your oven to 500°F (260°C).
- In a saucepan on low, mix unsalted butter and Chardonnay.
- Place the thick chunks of root vegetables in the bottom of the roasting pan. Sprinkle generously with salt and pepper and coat with a bit of oil. These will serve as a natural rack for the turkey.
- Loosely stuff the turkey with your choice of aromatics (onions, apples, lemons, herbs) for added flavor, tuck the wing tips under the bird and place it on top of the root vegetables.
Roasting the Turkey:
- Insert a meat thermometer into the thickest part of the thigh without touching the bone.
- Dip the cheesecloth into the butter-Chardonnay mixture and drape it over the turkey - over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
- Place the the turkey into the oven, legs side first for 20 minutes.
- After 20 minutes, lower the oven temperature to 350°F (175°C).
- Baste the turkey with the remaining butter-Chardonnay mixture every 20-30 minutes. A 14- to 16-pound turkey should take an additional 90 minutes to 2 hours, but the temperature of the meat is more important than the time it takes to get there, so pay attention to the probe.
- About one hour before the turkey should be done, remove the cheesecloth, baste and turn the breast side to the back.
- Continue roasting until the meat thermometer reads 165°F (74°C) when inserted into the thigh.
- Remove the turkey from the oven and let it rest at least 30 minutes before carving.
Notes
- Using root vegetables like carrots, onions, celery, turnip, parsnip, rutabaga, and sweet potatoes as a base not only elevates the turkey but also creates a delectable side dish.
- Make sure to rinse the turkey thoroughly after brining to remove excess salt.
- The butter-Chardonnay mixture adds richness and keeps the turkey moist. Basting every 30 minutes ensures a golden, flavorful skin.
- Insert the meat thermometer into the thigh without touching the bone to monitor the turkey's doneness.
- Removing the cheesecloth and turning the turkey breast side to the back during the last hour allows the skin to crisp up beautifully.
- Let the turkey rest before carving to retain its juiciness.
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