Description
Presenting the Savory Herb-Infused Roast Turkey, a recipe guaranteed to elevate your next holiday feast. This dish centers around a Mary’s Free Range or Organic Turkey, expertly brined in a rich mixture that blends organic vegetable broth with an assortment of spices and aromatics. The result is a turkey that is not only moist and succulent but also infused with the nuanced flavors of herbs and spices. Ideal for Thanksgiving, Christmas, or any festive occasion, this recipe will bring joy and satisfaction to your dining table.
Ingredients
- 1 (14-16 pound) Mary’s Free Range or Organic Turkey
- 4 (32-ounce) containers organic vegetable broth
- 1 cup Natural Grocers® Brand Bulk Real Salt
- 1/2 cup Natural Grocers Brand Bulk Organic Coconut Sugar
- 1 tablespoon Natural Grocers Brand Bulk Organic Black Peppercorns
- 1 1/2 teaspoons Natural Grocers Brand Bulk Organic Whole Allspice
- 2 tablespoons Natural Grocers Brand Bulk Organic Crystalized Ginger, roughly chopped
- Natural Grocers Brand Organic Extra Virgin Olive Oil
- 1 medium organic onion, peeled and roughly chopped
- 1 medium organic lemon, quartered
- 1 small organic apple, roughly chopped
- 1 stalk organic celery, roughly chopped
- 4 medium sprigs organic rosemary
- 2-3 sprigs organic sage
Step-by-step Directions
1. Thawing the Turkey
Two to three days before roasting, place the turkey in the refrigerator or in a cooler kept at 38°F to thaw.
2. Preparing the Brine
In a stock pot over medium-high heat, combine two containers of vegetable broth, salt, sugar, peppercorns, allspice berries, and crystallized ginger. Stir until the sugar dissolves and bring to a boil. Remove from heat and allow to cool to room temperature; refrigerate until ready to use.
3. Brining
The night before or on the day you plan to roast the turkey, mix the cooled brine with the remaining two containers of vegetable broth and up to 1 gallon of water. Place the turkey breast-side down in the brine in a brining bag or five-gallon bucket, cover, and refrigerate or keep in a cool area for 8-16 hours.
4. Preparing to Roast
Remove all oven racks except the lowest one and preheat the oven to 500°F. Remove the turkey from the brine and rinse it thoroughly. Pat it dry with paper towels, then rub generously with olive oil.
5. Stuffing the Turkey
Stuff the cavity with onion, lemon, apple, celery, rosemary, and sage.
6. Roasting the Turkey
Place the turkey on a roasting rack in the pan and tuck the wings under. Roast at 500°F for 30 minutes, then cover loosely with foil, reduce heat to 350°F, and continue roasting for approximately 2-2.5 more hours. The turkey is done when the internal temperature reaches 161°F.
7. Resting and Serving
Once cooked, remove the turkey from oven, cover with foil, and let rest for 20-30 minutes before carving.
Servings & Preparation/Cooking Time
Serves: Approximately 12-16 people
Preparation Time: 2-3 days for thawing and brining
Cooking Time: 3 – 3.5 hours
Tips for Storage & Reheating
- Store leftover turkey in an airtight container in the refrigerator for up to 4 days.
- Reheat in an oven preheated to 325°F until heated through, covering with foil to prevent drying out.
Conclusion
The Savory Herb-Infused Roast Turkey is more than just a meal; it’s a festive experience that promises to imbue your holiday gatherings with delight and flavor. Following this detailed guide will ensure a juicy, aromatic, and memorable turkey that your guests will talk about for years to come. Enjoy the process and the delicious outcome!
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Savory Herb-Infused Roast Turkey
- Total Time: 6 minute
- Yield: Serves: Approximately 12-16 people
Description
Presenting the Savory Herb-Infused Roast Turkey, a recipe guaranteed to elevate your next holiday feast. This dish centers around a Mary’s Free Range or Organic Turkey, expertly brined in a rich mixture that blends organic vegetable broth with an assortment of spices and aromatics. The result is a turkey that is not only moist and succulent but also infused with the nuanced flavors of herbs and spices. Ideal for Thanksgiving, Christmas, or any festive occasion, this recipe will bring joy and satisfaction to your dining table.
Ingredients
- 1 (14-16 pound) Mary’s Free Range or Organic Turkey
- 4 (32-ounce) containers organic vegetable broth
- 1 cup Natural Grocers® Brand Bulk Real Salt
- 1/2 cup Natural Grocers Brand Bulk Organic Coconut Sugar
- 1 tablespoon Natural Grocers Brand Bulk Organic Black Peppercorns
- 1 1/2 teaspoons Natural Grocers Brand Bulk Organic Whole Allspice
- 2 tablespoons Natural Grocers Brand Bulk Organic Crystalized Ginger, roughly chopped
- Natural Grocers Brand Organic Extra Virgin Olive Oil
- 1 medium organic onion, peeled and roughly chopped
- 1 medium organic lemon, quartered
- 1 small organic apple, roughly chopped
- 1 stalk organic celery, roughly chopped
- 4 medium sprigs organic rosemary
- 2–3 sprigs organic sage
Instructions
- Thawing the Turkey: Two to three days before roasting, place the turkey in the refrigerator or in a cooler kept at 38°F to thaw.
- Preparing the Brine: In a stock pot over medium-high heat, combine two containers of vegetable broth, salt, sugar, peppercorns, allspice berries, and crystallized ginger. Stir until the sugar dissolves and bring to a boil. Remove from heat and allow to cool to room temperature; refrigerate until ready to use.
- Brining: The night before or on the day you plan to roast the turkey, mix the cooled brine with the remaining two containers of vegetable broth and up to 1 gallon of water. Place the turkey breast-side down in the brine in a brining bag or five-gallon bucket, cover, and refrigerate or keep in a cool area for 8-16 hours.
- Preparing to Roast: Remove all oven racks except the lowest one and preheat the oven to 500°F. Remove the turkey from the brine and rinse it thoroughly. Pat it dry with paper towels, then rub generously with olive oil.
- Stuffing the Turkey: Stuff the cavity with onion, lemon, apple, celery, rosemary, and sage.
- Roasting the Turkey: Place the turkey on a roasting rack in the pan and tuck the wings under. Roast at 500°F for 30 minutes, then cover loosely with foil, reduce heat to 350°F, and continue roasting for approximately 2-2.5 more hours. The turkey is done when the internal temperature reaches 161°F.
- Resting and Serving: Once cooked, remove the turkey from oven, cover with foil, and let rest for 20-30 minutes before carving.
- Prep Time: 2-3 days for thawing and brining
- Cook Time: 3 - 3.5 hours