Chef/Owner of Salamander's and The Red Herring , Boston, MA
Try brining your turkey prior to roasting. My cider-citrus brine flavors
the turkey beautifully and results in a lovely, deep golden skin and
tender meat. You get a really, really nice color to the bird. And of
course everyone likes to have a golden skin. I usually make the stuffing
on the side. But for the cider-citrus brine I stuff the turkey with
oranges, apples and herbs when roasting it which gives the turkey a
really nice perfume and nice sense of fruit. We always invite the Brazilians
and Haitians who work at the restaurant for dinner. That's what Thanksgiving
is all about.
Notes: A 14 pound turkey feeds 8 easily. I brine the turkey
in the refrigerator two days in advance.
4 heads garlic,
sliced in half
1/4 pound ginger, sliced
2 tablespoons black peppercorns
4 tablespoons coriander seed
2 tablespoons star anise
1 cup kosher salt
1 cup sugar
In heavy bottom
soup pot saute garlic ginger and spices in a little vegetable oil until
very aromatic. Add salt, sugar, oranges and water and bring to a boil.
Remove from heat, add cider and cool completely. Submerge turkey in
cold brine and soak 48 hours. When ready to cook, heat oven to 400°F.
Place turkey in roasting pan on a rack. Place in preheated oven. Lower
heat to 325°F. Cook 2 1/2-3 hours to internal temperature of 160°F