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Light Grey Celtic® Sea Salt Brined Turkey

INGREDIENTS ~

Brine:

  • 2 cups of Light Grey® Celtic Sea Salt (1 lb. Bag)
  • Or you can use 2 cups of our NEW delicious Celtic Kosher Sea Salt (1 lb. Bag)
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 1 (10 to 12-pound) turkey
  • 1 large orange, cut into 1/8ths
  • 4 tbsp ghee or unsalted butter at room temperature
  • Light Grey Celtic® Salt and Organic Peppercorns
  • 1 large yellow onion, cut into 1/8ths
  • 1 stalk celery, cut into 1-inch pieces
  • 1 large carrot, cut into 1-inch pieces
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • ½ bunch sage
  • 3 or 4 sprigs parsley
  • 1 ½ to 2 cups chicken or turkey stock, for basting


Turkey Broth:

  • 1 tbsp ghee or butter
  • Reserved turkey neck and giblets
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
  • 3 cups water


Gravy:

 


STEPS ~

  1. The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water, and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. A big, portable cooler is a wonderful basin for brining a large turkey!
  2. The basic formula for a brine is 1 cup Celtic Kosher Sea Salt® for every gallon of liquid (whether water, juice, stock, or beer). This recipe calls for 2 gallons of liquid.
  3. You can also add sugar and any other seasonings to taste; try herbs, garlic, or peppercorns.
  4. Brining saturates the meat with the flavor of these seasonings.
  5. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture.
  6. The larger the meat, the longer it should brine; a whole turkey takes 6 to 8 hours or so.
  7. Add ice to the brine to keep it under 40 degrees Fahrenheit in case you don't have room in the refrigerator.
  8. Once you're done brining, remove the meat from the brine, pat it dry, and cook it the same way you would otherwise.


For the Brine:

  1. To make the brining solution, dissolve the Celtic Kosher Sea Salt® in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Make sure you have enough brine to cover up to a ¼ inch above the top of your turkey!
  2. Add the oranges, lemons, thyme, and rosemary.
  3. Note: if you have a big turkey and need more brine than this, use 1 cup of Celtic Kosher Sea Salt® for every gallon of water.
  4. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy.
  5. Rinse the turkey inside and out under cold running water.
  6. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  7. Preheat the oven to 325 degrees F.
  8. Remove the turkey from the brine and rinse well under cold running water.
  9. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan.
  10. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
  11. Season lightly inside and out with Celtic Sea Salt? and pepper.
  12. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage, and parsley.
  13. Loosely tie the drumsticks together with kitchen string.
  14. Roast the turkey, uncovered, breast side down for 1 hour.
  15. Remove from the oven, turn, and baste with 1/2 cup stock.
  16. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time.
  17. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
  18. Remove from the oven and place on a platter.
  19. Tent with aluminum foil and let rest for 20 minutes before carving.


For the turkey broth:

  1. Heat the oil in a large heavy saucepan over medium-high heat.
  2. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute.
  3. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes.
  4. Pour the stock and 3 cups of water into the pan and bring to a boil.
  5. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
  6. Strain the stock into a clean pot or large measuring cup.
  7. Pull the meat off the neck, chop the neck meat and giblets, and set aside.


For the pan gravy:

  1. Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
  2. Place the roasting pan on 2 stovetop burners over medium heat.
  3. Add the pan juice and 1 cup turkey broth and the white wine to the pan and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan.
  4. Add the remaining 3 cups of broth and bring to a simmer, then transfer to a measuring cup.
  5. In a large heavy saucepan, melt the butter over medium high heat.
  6. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
  7. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with Celtic Sea Salt® and black pepper. Pour into a gravy boat and serve.


Slice and serve to guests with desired sides.


Recipe created by Carla Delangre.