RECIPE: Brine Roasted Turkey and Herb Butter

Brine Roasted Turkey

1-12 pound turkey
Brine:
1 gallon cider plus 2 cups
1 tablespoon coriander seeds
1/4 teaspoon red pepper flakes
1/4 cup whole allspice
6 bay leaves
1 cup sugar
1 1/2 cup kosher salt
Herb Butter:
8 tablespoons butter, softened
1 tablespoon chopped shallot
1 teaspoon chopped garlic
1/4 cup chopped parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
Basting Broth:
3 cups chicken stock
1 celery stalk, chopped
1/2 onion, chopped
6 fresh sage leaves
Glaze:
2 cups cider
1 stick unsalted butter
Stuffing:
Celery
Onion
Carrots
Apples

Brine: Bring 1 quart of cider and brining herbs to a boil. Add salt and sugar and stir until dissolved. Turn off heat and add and the rest of the cider, reserving 2 cups and 1 gallon of water. Chill until cold. Place turkey in brining bag in refrigerator.

Herb Butter: In a food processor, blend all the ingredients.

Glaze: Boil cider in saucepan until reduced to ¼ cup, about 15 minutes. Whisk in butter and cool completely.

Basting Broth: Bring to a boil and simmer a bit until slightly reduced and vegetables are soft.

Cooking the Turkey: Preheat the oven to 425° F. Remove turkey from the brine, rinse, dry with paper towels. Separate skin from breast pipe in the Herb Butter. Rub the remaining butter all over the outside of the bird. Fill cavity with chopped vegetable/fruit stuffing. Truss the bird. Place bird on a rack in the roasting pan. Pour broth into the pan. Roast for 20 minutes. Lower the temperature to 375° F and cook about 12 minutes per pound. (144 mins/2:10 min)If the turkey is browning too fast, place tin foil over the bird. Baste the bird every 30 minutes and brush with the glaze. Continue to roast until thermometer inserted into innermost part of thigh registers 175°F and the juices run clear. Take the bird out of oven, cover with foil and let rest for 20 minutes.