- How To Cook
- Roast Turkey
- 1 12-14 lb. Honeysuckle White® Fresh or Frozen Whole Turkey
- 1/2 cup (8 tablespoons) unsalted butter, softened
- Freshly Cracked Black Pepper
- Kosher Salt
- Garlic Powder
- 2 cups chicken broth
- Apple Cider Brine
- 3 cups Apple Cider
- Juice from 4 oranges
- 2 gallons Cold Water
- 4 Tablespoons Fresh Rosemary Leaves
- 1 tablespoon crushed sage
- 2 tablespoons minced onions
- 5 cloves Garlic, minced
- 1/2 cup Kosher Salt
- 2 cups Brown Sugar
- 2 tablespoons freshly cracked black pepper
- 5 or 6 orange slices
- 1 teaspoon crushed red pepper (optional)
Apple Cider Brine
In a large stock pot over medium-high heat, add the ingredients listed under the Apple Cider Brine heading. Bring the brine to a boil. Then remove the brine from the hot stove and let it cool to room temperature.
Place the thawed, unwrapped turkey in a brining bag or in a large container, and pour the cooled Apple Cider Brine over the turkey.
Seal the bag and refrigerate it for 12 to 24 hours. The larger the turkey, the longer it should remain in the brine.
After the allotted time, remove the turkey from the brine and rinse inside and out.
Preheat the oven to 325°F.
Rub the turkey with softened butter on the outside of the skin all over and under the skin as well.
Sprinkle the buttered turkey all over with salt, pepper, and garlic powder.
Wrap the wing tips and the ends of the turkey legs with foil to prevent them from overcooking.
Place turkey on a rack inside a roasting pan.
Pour chicken broth into the bottom of the roasting pan.
Place a foil tent over the turkey and leave it on for the first hour of cooking.
Place the turkey in a preheated oven. Cook the turkey for about 15 minutes per pound. For a 12-pound turkey, cook for about 3 hours or until a meat thermometer reads 165°F.
Remove the turkey from the oven and let it rest for about 30 minutes.
Recipe and images courtesy of ‘Flavor Mosaic‘