January 3, 2010
Spiced Roast Turkey
Category: Recipe
Not only are turkeys healthy, this recipe which I got off the internet, recommended by Mars (I believe inspired by Nigella Lawson) became quite a hit! Given that it was my first time trying to roast a turkey, I was pleasantly surprised that it turned out really well. This spiced roast turkey was really juicy, super-moist and one of the best tasting turkeys I have ever tasted so far.
Here’s the recipe:
Spiced Roast Turkey
2015-07-14 15:40:27
Ingredients
- 2-3kg turkey
- about 6 litres cold water
- about 125g salt
- 200g light brown sugar
- 1 pint boiling water
- 3 tbsp black peppercorns
- 1 cinnamon stick, broken
- 1 tbsp caraway seeds
- 4 cloves
- 2 tbsp allspice berries
- 4 star anise
- 2 tbsp white mustard seeds
- 2 onions quartered
- 1 x 3in/6cm piece of ginger, cut into 6 slices
- 1 orange, quartered and squeezed to release the juice
- 4 tbsp maple syrup
- 4 tbsp clear honey
- 4 bay leaves torn into pieces
- handful fresh herbs (rosemary, sage, marjoram, thyme)
For basting
- 125g butter
- 3tbsp maple syrup
- black pepper
Instructions
- Begin by dissolving the salt and brown sugar in the boiling water. Allow to cool before adding it to a big container for the turkey
- Add the brine solution, the water and all of the other brining ingredients to the container you are using. Mix well.
- Untie and remove any string or trussing that is attached to the turkey and then wash inside and out under cold water. Now sink the bird into the liquid adding more water if necessary to completely submerge it. Refrigerate or put into a cool place. I marinated this for 2 whole days in the fridge. Turn the turkey over at least once during this time.
- Remove the turkey from the brine and rinse inside and out under cold water. Dry thoroughly using kitchen towel. Allow to come up to room temperature for an hour or 2 as this helps to ensure proper and safe heat penetration.
Roasting
- Preheat the oven to 220C (My oven is small, so I put it at about 180 degree celcius)
- Put the butter and maple syrup into a saucepan together and place over a low heat. Stir until the butter is completely melted and the two ingredients are combined.
- Generously brush the maple butter glaze all over the turkey and season with freshly milled black pepper.
- In a large roasting tin, place two long lengths of kitchen foil, one widthways and the other lengthways (forming a rather large “cross”). Place the turkey on top of the foil. Now fold the closest piece upwards and form a pleat where the ends meet above the breast. Then fold the other piece of foil upwards and crimp and fold to create a loose parcel that allows air to circulate around the breast.
- Put the turkey into the oven and cook for 40 minutes before lowering the temperature to 180C. Now continue to roast for about another 2 hours.
- Remove the turkey from the oven and carefully peel back the foil to expose the breast. Baste with some of the juices from the pan. Turn the heat back up to 220C and roast for about another 20 minutes or the breast is golden brown.
- Very carefully lift the turkey from the pan and place on a cutting board. Leave to rest for at least 30 minutes loosely covered with foil.
Notes
- Turkey is safe when cooked to a minimum internal temperature of 165°F/74°C as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. At this temperature, the turkey will be cooked perfectly and safely yet remain beautifully moist.
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