Thanksgiving Day is getting tastier by the moment!
For the Brine:
4c orange juice 3 quarts water 2c kosher salt 1c sugar Rosemary sprigs
For the Turkey:
12-15 pound Turkey thawed 4-6c reduced sodium chicken broth 1/3c Trio Carmel Blood Orange Olive Oil
Brine the turkey for a minimum of 10-12 hours or overnight. To brine the turkey, buy a large brining bag. Make room in your refrigerator to hold the turkey once it is in the brine. Remove the neck and giblets and reserve them for the gravy. In the brining bag, add the orange juice, water, salt and sugar to combine. Stir to dissolve the sugar and salt. Add the rosemary sprigs. Place the turkey in the brining bag. Add more water to cover the turkey (if necessary). The turkey should be covered in the liquid. Place the brining bag in the refrigerator. Two hours before cooking the turkey, remove the turkey from the refrigerator. Remove the turkey from the bag and place it in a pan. Discard the brine. Rinse the turkey well, running water both inside and outside the turkey. Pat dry the turkey with paper towels. Let it sit out for 45 minutes to one hour to dry the skin. Preheat the oven to 400 degrees and place the turkey breast side up in a roasting rack inside of a large roasting pan. Add 2 cups of the chicken broth to the pan. Brush the turkey with Trio Carmel Blood Orange Olive Oil. Season the turkey with salt and pepper to taste. Place turkey in the oven for 30 minutes then reduce the temperature to 350 degrees adn continue to roast for another 2-2-1/2 hours. Baste the turkey every 20-30 minutes. When the turkey’s internal temperature reaches 165 degrees, remove the turkey from the oven and transfer to a platter. Cover with foil and let rest for 30 minutes. Carve the turkey and serve.
Serves 10-12 people