Asian inspired citrus turkey

Turkey recipe

  • 21 pound turkey, defrosted
  • 1 gallon apple cider
  • 1 gallon water
  • 1/2 cup salt
  • 2 tbsp chicken powder
  • 1/4 cup melted palm sugar with 1 tbsp water
  • 1/4 cup brown sugar
  • 4 lemon grass split and half
  • 1 or 2 oranges sliced
  • 4 stick of butter
  • 2 tbsp garlic powder
  • 2 tbsp black pepper
  • 2 tbsp apple cider vinegar
  • 1/2 cup honey

 

To make the brine:

  • Add the apple cider, water, salt, chicken powder, palm sugar, brown sugar, lemon grass and orange slices to a large bucket. 
  • Dunk the turkey until submerged.
  • Add ice. 
  • Cover with lid and let brine overnight 12-24 hours.

 

To prepare turkey:

  • Pat dry.
  • Use a spoon and gently lift the skin off the meat. You can also use your hands.
  • Spread butter under the skin.
  • Stuff the turkey with the veggies.
  • Tie the turkey ends, fold the wings under.
  • Add veggies and water to the roasting pan.
  • Place turkey in roasting pan.
     

Baking:

  • Preheat oven to 350 degrees.
  • Bake turkey covered with aluminum foil for one hour, then remove foil.
  • Bake turkey until the breast temperature is 165 degrees. 
  • Baste turkey with pan drippings.
  • Last 15 minutes, brush with honey.

 

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