There won't be any leftovers to worry about after this turkey is served!
|Maple Leaf Prime® Whole Turkey|
|1 tbsp||(15 mL) Pink peppercorns|
|2 tbsp||(30 mL) Black peppercorns|
|(125 mL) Kosher salt|
|1 tbsp||(15 mL) Chopped fresh thyme|
|2 tbsp||(30 mL) Lemon zest|
|1 ½ tbsp||(22 mL) Orange zest|
|1||Head garlic, halved diagonally|
|1||Small bunch of thyme|
|2 tbsp||(30 mL) Olive oil|
|1 ½ tbsp||(22 mL) Flour|
|1 cup||(250 mL) Water|
|Pepper to taste|
PLACE a small skillet over medium heat. Add pink and black peppercorns and toast for 2-3 minutes, shaking the pan occasionally until fragrant. Crush using a mortar and pestle or a spice grinder. Mix together with salt, thyme, lemon and orange zest.
RUB the dry brine mixture all over the outside of the turkey to coat. Place in a large clean plastic bag and refrigerate for 24 hours, flipping the turkey once after 12 hours.
PREHEAT the oven to 425°F (220°C).
REMOVE the turkey from the bag and completely rinse off all of the dry brine. Pat dry with paper towel and place in a roasting pan. Stuff the cavity of the turkey with onions, lemons, garlic, bay leaf and fresh thyme. Tie the legs together and tuck the wings under the breast. Rub the outside of the turkey with olive oil and place in the preheated oven for 30 minutes. Reduce the oven temperature to 325°F (160°C) and continue to roast for 2-3 hours or until the internal temperature reaches 185°F (85°C). During this time baste the turkey with pan juices every half hour or so. Add a little water to the pan if it becomes dry.
REMOVE the turkey from the oven, tent with aluminum foil and let it rest before carving.
TRANSFER the pan drippings to a small skillet and bring to a boil. Meanwhile mix the flour with cold water, whisk until no lumps remain. Gradually add the mixture to the hot pan drippings, whisking constantly. Bring to a boil then reduce heat and continue to whisk until thickened, about 2-3 minutes. Adjust seasoning to taste. Keep hot until ready to serve.
THAWING instructions – thaw turkey in unopened bag in the refrigerator, allowing 5-6 hours per 500 g (per lb). For faster thawing, place unopened bag in cool water, changing water every 30 minutes, allowing 30 minutes per 500 g (per lb) to thaw. Do not refreeze. Store thawed turkey in the refrigerator.
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