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Brined Turkey with Stuffing and Cranberry Sauce

Impress your guests this holiday season with a twist on your roasted turkey recipe. Borrowed from our Season's cookbook, try our brined turkey with stuffing and cranberry sauce created by SAIT instructor and Chef Michael Dekker and Adrian Jemmett.

Directions

Turkey Brine: Combine all ingredients in large stock pot. Bring to boil and simmer for 5 minutes.
Remove from heat and let completely cool before use.
Place turkey in brine solution and let rest 12 hours or overnight.
Bread Stuffing: Sauté onion and celery in butter until softened.
Combine onion mixture with bread, eggs and seasonings.
Add stock until mixture is just moist.
Let cool completely in fridge until ready to stuff bird.
Roasting the Turkey: Preheat oven to 325°F. Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels.
Place the turkey, breast set up, on a rack in the roasting pan.
Loosely fill the body cavity with stuffing. Rub the skin and under the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time.
Remove aluminum foil after 2-1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 170°F this can take anywhere from 3-6 hours depending on your oven. Transfer the turkey to a large serving platter, and let it stand for at least 20-30 minutes before carving.
Cranberry Sauce: Bring wine, port, water, lemon juice, sugar, and spices to a boil and simmer 5 minutes.
Add cranberries and poach until soft but not popped.
Remove cranberries and reduce liquid by a third.
Make a slurry with cornstarch and 1 tbsp cold water and add to hot liquid. Cook out starch (liquid goes from cloudy to clear).
Fold cranberries into liquid and cool.
TIP: Try using a cooler to brine your turkey. Pat turkey completely dry before roasting and do not use any additional salt.

Ingredients

Turkey (12-15 lbs)

Turkey Brine

32 cups water

2 cups kosher salt

1 cup sugar

2 garlic cloves

2 sprigs rosemary, thyme and sage

1 star anise

6-8 black peppercorns

Bread Stuffing

¼ cup onions, diced fine

½ cup celery, diced fine

¼ cup butter

4 cups bread, 1” dice

2 eggs, beaten

½ tsp salt and black pepper

½ tsp ground sage and poultry seasoning

2 cups turkey or chicken stock

Cranberry Sauce (by Chef Adrian Jemmett)

½ cup red wine

3 ½ tbsp port

½ cup water

½ cup lemon juice

4 cups white sugar

¼ tsp all spice

½ tsp cinnamon

¼ tsp ground cloves

2 ½ lbs cranberries

2 tbsp cornstarch

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Monday, March 25

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