Chef Van Steyn's Orange and Maple Roasted Turkey
Courtesy of National Turkey Federation
Servings: 15
Prep Time: 20 Min.
Cook Time: 4 1/2 Hrs.
Marinate: 24 Hrs.
Prep Time: 20 Min.
Cook Time: 4 1/2 Hrs.
Marinate: 24 Hrs.
What you need:
BRINE
+ 1/2 c. sugar
+ 1/4 c. salt
+ 10 black peppercorns
+ 1 med. orange, peeled and juiced
+ 1 gal. cold water
+ 2 bay leaves
+ 2 sprigs fresh rosemary
+ 4 sprigs fresh thyme
+ 2 med. carrots, peeled, cut into 2-inch pieces
+ 2 med. white onions, peeled, cut into 2-inch pieces
+ 2 celery ribs, peeled, cut into 2-inch pieces
+ 1 12-lb. whole turkey, fresh or thawed
TURKEY
+ 1 lb. unsalted butter, softened
+ 2 med. oranges, juiced
+ 1-1/2 tsp. salt
+ 1/4 tsp. pepper
+ 1/2 c. maple syrup
+ 1 Tbsp. fresh rosemary, chopped
+ 1/2 Tbsp. fresh thyme, chopped
+ 2 cloves garlic, finely chopped
+ 1/2 c. sugar
+ 1/4 c. salt
+ 10 black peppercorns
+ 1 med. orange, peeled and juiced
+ 1 gal. cold water
+ 2 bay leaves
+ 2 sprigs fresh rosemary
+ 4 sprigs fresh thyme
+ 2 med. carrots, peeled, cut into 2-inch pieces
+ 2 med. white onions, peeled, cut into 2-inch pieces
+ 2 celery ribs, peeled, cut into 2-inch pieces
+ 1 12-lb. whole turkey, fresh or thawed
TURKEY
+ 1 lb. unsalted butter, softened
+ 2 med. oranges, juiced
+ 1-1/2 tsp. salt
+ 1/4 tsp. pepper
+ 1/2 c. maple syrup
+ 1 Tbsp. fresh rosemary, chopped
+ 1/2 Tbsp. fresh thyme, chopped
+ 2 cloves garlic, finely chopped
What to do:
BRINE
1. Combine all ingredients for brine, except turkey, in large pot and simmer over low heat for 1 1/2 hrs.
2. Chill brine in ice bath until cold.
3. Place whole turkey into extra large container.
4. Pour chilled brine over top to submerge. Close bag and cover.
5. Marinate for 24 hrs. in the refrigerator.
6. Remove turkey from brine, drain excess liquid.
7. Place vegetables and herbs in body cavity and secure.
TURKEY
1. Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl.
2. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed.
3. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325°F oven or on a rotisserie.
4. If roasting in a thermal oven, cook on a rack for approximately 3 hrs. or until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh.
5. If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh.
6. Allow turkey to rest for about 15 min. Remove vegetables and herbs from the cavity prior to carving. Garnish with orange slices and grapes.
Recipe kindly provided by Executive Chef Marc Van Steyn of Rigsby's Cuisine Volatile, Columbus, Ohio
1. Combine all ingredients for brine, except turkey, in large pot and simmer over low heat for 1 1/2 hrs.
2. Chill brine in ice bath until cold.
3. Place whole turkey into extra large container.
4. Pour chilled brine over top to submerge. Close bag and cover.
5. Marinate for 24 hrs. in the refrigerator.
6. Remove turkey from brine, drain excess liquid.
7. Place vegetables and herbs in body cavity and secure.
TURKEY
1. Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl.
2. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed.
3. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325°F oven or on a rotisserie.
4. If roasting in a thermal oven, cook on a rack for approximately 3 hrs. or until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh.
5. If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh.
6. Allow turkey to rest for about 15 min. Remove vegetables and herbs from the cavity prior to carving. Garnish with orange slices and grapes.
Recipe kindly provided by Executive Chef Marc Van Steyn of Rigsby's Cuisine Volatile, Columbus, Ohio
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