Thanksgiving Turkey

Recipe:

Ingredients: 

• Turkey (this one was a 13 pounder)
• 4-5 sage leaves minced
• 2 bay leaves
• 4-5 rosemary sprigs minced
• 12-15 garlic cloves minced
• 14 Tablespoons salt
• 4 teaspoons brown sugar
• 1 Tablespoon pepper corns
• 2 lemons, juice and zest
• 1 orange, two slivers of zest
• 1 1/2 teaspoon cayenne pepper
• 4-5 Tablespoons olive oil and more to drizzle over the turkey
• 1/2 stick butter

Prep:

Fire and preheat the Fontana Brick Oven to about 325°F 350°F.

Remove gizzards from the belly of the Turkey and set aside for broth for the gravy and for the stuffing.

Wash turkey thoroughly under running water.

Wash the inside of the bird thoroughly.

Zest one ORANGE by removing three slivers of the rind avoiding the white part.

Do the same with one LEMON by removing a few slivers of the rind avoiding the white part.

 

Remove two bay leaves and place them in the pot.

Add the sage leaves to the pot, preferably fresh.

Strip 4 sprigs of rosemary and place to the side to be chopped.

 Crush 12 cloves of garlic with a garlic press, and add them to the pot to simmer.

Add 1 teaspoon pepper kernels.

Next 1 teaspoon cayenne pepper

In a sauce pan add 4 teaspoons brown sugar.

Add 14 tablespoons salt to the pot of water, and bring to a boil thus allowing the salt and sugar to completely dissolve.

Once the salt water is prepared add it to the spices and herbs and bring everything to a simmer for about 15 minutes.

Add ice to the brine before pouring it on the turkey in order to cool it. Avoid pouring warm liquid on the raw turkey.

Place the turkey in a clean, heavy duty, food grade plastic storage bucket previously filled with some water and ice.

When the brine is completely cooled off, add it to the bucket as well.

Keep adding cold water until the turkey is completely immersed in water and brine. It is time to add the juice of one lemon.

After you allow the turkey to rest refrigerated overnight in the water and brine, or in an ice cooler, pull it out and once again rinse it in order to get rid of any excess salt.

You can now gently lift up the skin of the turkey in order to get it ready for some herbs, spices and butter.

 

Mince rosemary, sage, one sliver of lemon rind, and garlic with a mezza luna.

Add just a little salt to the butter, olive oil and the herbs. Mix well.

Spread this mixture under the skin of the turkey with your hands.

Spread the remainder of the mixture on the skin and the inside cavity of the turkey.

Finally it is time to place some of the stuffing inside the lower cavity of the turkey.

Next place some more stuffing on the neck side of the turkey.

Close the cavity by securing the loose skin in order to keep the stuffing inside.

Place the turkey in the pan and drizzle generously with olive oil.

FINALLY place the turkey inside the preheated Fontana Gusto wood-fired oven at 325°F to 350°F.

Bake the turkey according to the weight of the bird you have chosen. The rule is about 20 minutes per pound at around 325°F to 350°F.

Initially cover the turkey with aluminum foil.

Half way through roasting the turkey remove aluminum. 

Allow the turkey to keep roasting until  an instant-read meat thermometer registers 165°F when inserted into the largest section of the thigh.

Make sure to baste the turkey with the drippings twice every hour.

Allow the turkey to roast until golden brown or until the internal temperature of the turkey is 165°F in the largest section of the thigh.

Finally it is time to carefully remove the turkey from the oven.

Immediately remove the stuffing from the cavity of the turkey and place it on a separate platter. It is now time to carve the bird and serve it to family and friends. Enjoy!

What is your favorite Thanksgiving Turkey recipe?

Follow us on Instagram, Pinterest, Facebook and Twitter . Tag #fontanaforniusa with an image of your creation made with this recipe.