Chef David Ruiz’s Orange & Herb Brined Turkey
Prep time: Approximately 30 minutes active prep
Cook time: 3–3½ hours Additional time: 12–18 hours brining, 4–8 hours drying uncovered, and 30–45 minutes resting
Serve count: 10-12
Ingredients
1 (14-pound) turkey, not pre-brined or pre-basted
2 gallons cold water, divided
300 Grams Kosher Salt
1 Cup light packed brown sugar
Peel of 2 oranges, removed in wide strips, avoiding the white pith
3 garlic cloves, halved crosswise
1 tablespoon whole black peppercorns
4 bay leaves
6 springs fresh thyme
sprigs fresh rosemary
8 fresh sage leaves
A note before you brine: Hen House Market's fresh, never-frozen turkeys come double-basted, so no additional brining is needed. For this brine recipe, choose a turkey that hasn’t been pre-basted, salted or brined.
Method
1. Combine ½ gallon of the water with all remaining ingredients in a large pot. Bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat and steep for 15 minutes.
2. Add the remaining 1 ½ gallons cold water. Refrigerate until the brine is 40F or colder before adding the turkey
3. Remove the neck and giblets from the turkey. Place the turkey in a food safe container. Add the cold brine, ensuring the bird and cavity fill with liquid
4. Refrigerate at 40F or below for 12-18 hours. Keep the turkey submerged throughout.
5. Remove the turkey, discard the brine and pat the bird thoroughly dry with paper towels, Do not rinse. Set on a rack over a rimmed try and refrigerate uncovered for 4-8 hours to dry the skin.
The Cook
1. Heat the oven to 325F. Position a rack in the lower third.
2. Brush the Bird with olive oil, no additional salt is needed
3. Set the turkey breast-side up on the rack. Tuck the wing tips underneath and loosely tie the legs. Leave the cavity unstuffed.
4. Roast for approx. 3-3 ½ hours beginning temperature checks at 2 ½ hours, since the brined birds may cook faster. Loosely shield the breast with foil once golden brown
5. Remove when a thermometer reds 165F in the thickest breast innermost thigh and wing, avoiding bone. Temperature determines doneness: the clock is only a guide
6. Rest for 30-45 minutes, loosely tented and brush with olive oil before carving.