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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big Brined Herby Turkey
 Categories: Poultry, Herbs, Vegetables, Wine, Chilies
      Yield: 9 servings
 
MMMMM---------------------------BRINE--------------------------------
    3/4 c  Kosher salt
    1/3 c  Sugar
      2    Onions; diced
      2    Carrots; diced
      3    Celery ribs; diced
      1    Whole garlic bulb; halved
           - across
    1/2 sm Bunch rosemary
    1/2 sm Bunch sage
      2 tb Coriander seeds
      2 tb Fennel seeds
      6    Bay leaves
      1 ts Crushed red pepper
     15 lb Fresh turkey; neck & giblets
           - reserved for stock/gravy

MMMMM-----------------------HERB OLIVE OIL----------------------------
    3/4 c  Olive oil
      2 tb Fine chopped fresh rosemary
      2 tb Fine chopped fresh sage
           Salt

MMMMM---------------------------GRAVY--------------------------------
      2    Onions; diced
      2    Carrots; diced
      2    Celery ribs; diced
      4 cl Garlic; smashed
      8    Sprigs thyme; tied w/twine
      3    Bay leaves
           Salt
      2 c  Dry white wine
      1 c  A-P flour
      2 qt Chicken stock
 
  BRINE THE TURKEY: Combine 2 gallons of water with the
  salt, sugar, onions, carrots, celery, garlic, rosemary,
  sage, coriander seeds, fennel seeds, bay leaves, and
  crushed red pepper in a container large enough to
  accommodate all the ingredients and the turkey. Stir to
  combine. Submerge the turkey in the brine and
  refrigerate for three days.
  
  The night before you roast the bird, remove it from the
  brine and pat it dry with paper towels. Make the herb
  olive oil: In a small bowl, combine the olive oil,
  rosemary, sage, and some salt. Using your fingers,
  carefully work your way under the skin of the turkey to
  separate it from the breasts and legs. Massage the herb
  olive oil under the skin, then all over the bird. This
  acts like suntan lotion to create a lovely, crispy brown
  skin. Tie the turkey's legs together with twine to keep
  the bird nice and compact for even cooking.
  
  In your roasting pan, for the gravy, combine the onions,
  carrots, celery, garlic, the thyme bundle and bay
  leaves. Season with salt. Plunk the turkey on top of the
  veggies and put it in the fridge overnight uncovered.
  Yes, that's right-uncovered. This allows the skin of the
  turkey to dry out, which will create a gorgeous brown
  crispy skin. Now a bunch of your prep work is out of the
  way, so all you have to do tomorrow is toss the turkey
  in the oven!
  
  Set the oven @ 450oF/232oC.
  
  Pour the wine into the roasting pan and put the turkey
  in the screaming-hot oven for 35 to 40 minutes, or until
  it becomes beautifully browned. Reduce the heat to 350o.
  Baste with the pan juices and rotate the pan every 30
  minutes for the remainder of the cooking time. Think 17
  minutes per pound-you do the math. If the turkey starts
  to get too brown, tent it loosely with foil.
  
  Remove the turkey from the oven when an instant-read
  thermometer registers 165oF/74oC when inserted into the
  thickest part of the thigh (be sure the thermometer is
  not touching a bone). Transfer it to a rimmed baking
  sheet, cover with foil and let it rest for at least 30
  minutes.
  
  MAKE THE GRAVY: Using a mesh strainer, strain the
  veggies out of the pan juices over a large bowl and
  allow the fat to rise to the top. Discard the veggies.
  Skim the fat from the pan juices, add it to a large
  saucepot and bring it to medium heat. Whisk in the flour
  and cook until it has the consistency of wet sand, 4 to
  5 minutes. Whisk the pan juices and stock into the flour
  mixture. Bring to a boil and reduce to a simmer. Cook
  until it is thick, 10 to 15 minutes. Taste and season
  with salt, if needed. Carve the turkey and serve with
  the gravy.
  
  Chef Anne Burrell
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Putting pineapple on your pizza should lower your credit score.
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