Recipe courtesy of Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio.
Prep Time: 25 minutes
Cook Time: 3 hours
Total Time: 3 hours, 25 minutes
- 1 12-pound WHOLE TURKEY, fresh or thawed
- * * * * Brine * * * *
- 1/2 Cup sugar
- 1/4 Cup salt
- 10 black peppercorns, whole
- 1 Medium orange, peeled and juiced
- 1 Gallon cold water
- * * * * Turkey Prep * * * *
- 2 bay leaves
- 2 Sprigs fresh rosemary
- 4 Sprigs fresh thyme
- 2 Medium carrots, peeled, cut into 2-inch pieces
- 2 Medium white onions, peeled, cut into 2-inch pieces
- 2 celery ribs, peeled, cut into 2-inch pieces
- * * * * Cooking Procedure * * * *
- 1 Pound unsalted butter, softened
- 2 Medium oranges, juiced
- 1-1/2 Teaspoons salt
- 1/4 Teaspoon pepper
- 1/2 Cup maple syrup
- 1 Tablespoon fresh rosemary, chopped
- 1/2 Tablespoon fresh thyme, chopped
- 2 Cloves garlic, finely chopped
Brine the turkey:
- Combine the sugar, salt, peppercorns, orange and cold water in large pot and simmer over low heat for 1-1/2 hours.
- Chill brine in ice bath until cold.
- Place whole turkey into container such as a 5-gallon bucket.
- Pour chilled brine over top to submerge. Cover.
- Marinate for 24 hours in the refrigerator.
- Remove turkey from brine, drain excess liquid.
Prep the turkey:Place herbs and vegetables in body cavity and secure.
Roast the turkey:
- Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl.
- With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed.
- Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F oven or on a rotisserie.
- If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh.
- If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie.
- If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh (about 3 hours).
- Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.