Tini Turkey

• servings: 6 servings
• active time: 1 day
• total time: 1 day 3 hours

Ingredients

1 10-12 lb. Turkey (defrosted)

8 Cups Water

1 Cup Kosher salt

1/4 Cup Honey

1/4 Cup Brown sugar

2 Oranges

2 Heads of garlic

2 Onions

1 Bunch Rosemary

1 Bunch Sage

1 Bunch Oregano

1 Bunch Thyme

2 Bay leafs

1 teaspoon peppercorns

8 Cups Ice cold water

1 Cups unsalted butter (at room temperature (225grams/ 2 sticks)

1/4 Cup Olive oil

8-12 Cloves Garlic

2 Tablespoons Oregano leaves (Remove the stems and reserve for the turkey cavity)

2 Tablespoons Rosemary leaves (Remove the stems reserve for the turkey cavity)

2 Tablespoons Thyme leaves (Remove the stems reserve for the turkey cavity)

2 Tablespoons Chives (chopped)

1/2 Tablespoon Lemon zest

Juice of half of a lemon

1/2 teaspoon salt

1/2 teaspoon pepper

1 Cup unsalted butter (Melted (225grams/2 sticks)

1 Teaspoon salt (kosher salt)

1 Teaspoon pepper (or to taste)

1 Teaspoon Ground thyme

1 Teaspoon Onion powder

1 Teaspoon Garlic powder

1 Teaspoon Paprika

1/2 Onion

1 Bunch Parsley

Herb stems

1/2 Lemon

1/2 Onion (roughly chopped)

2 Carrots (roughly chopped)

2 Celery stalks (roughly chopped)

2 Cups Chicken broth

Directions

Clean the turkey

Remove the bag of innards, the neck bone and any plastic inserts from the turkey cavity. Reserve the neck bones and innards if making gravy from scratch.

Prepare the wet brine

Slice the oranges, cut the onions in half and the heads of garlic in half.

Add all the ingredients to a pot except the ice water. Bring them to a boil.

Let the brine boil for 2 minutes and remove from the heat.

Allow the liquid to cool down and add the 8 cups of ice water.

When the brine is completely cooled down transfer it to a container big enough to place the turkey and brine and that can fit in your refrigerator.

You can also use a turkey brining bag for this process.

Place the turkey in the brine and refrigerate covered for 12 to 24 hours.

Discard the brine and dry the turkey with paper towels.

Prepare the Garlic Herb Butter

In a food processor or blender combine the softened butter, herbs, garlic, lemon zest and lemon juice.

Use about 1/3 of the garlic herb butter to rub the inside cavity of the turkey.

Melt the rest of the garlic butter and use a cooking brush to add the butter to the outer skin of the turkey. It should be completely covered.

Inject the turkey with liquid butter

Melt the butter and add the seasonings and salt.

Inject the turkey with the liquid butter. Add it to the tights and breast poking different spots along the bird.

Add herbs and lemon to the turkey cavity.

Place the turkey in a roasting pan. Add some chopped onion, celery and carrots to the bottom and about 2 cups of chicken stock.

Roast the turkey at 330F until the internal temperature of the breast reaches 160F (it will keep rising out of the oven to 165F). It will take 2-3 hours depending on the size of your turkey.

Baste the turkey with the drippings every 30 minutes and also inject some of the liquid back every 30 minutes.

Allow the turkey to rest for 30 to 45 minutes before carving it.

Slice and enjoy.