How to Roast a Stuffed Apple-Onion Turkey

Thanksgiving is around the corner. Roast a turkey with this recipe and it will be the show stopper on the holiday dinner table.

Difficulty: Moderate

Instructions

Things You'll Need:

• One 14-16 lb. turkey
• (Brine ingredients):
• 1 cup salt
• 1/2 cup light brown sugar
• 1 gallon (about 7-1/2 cans) of vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon all-spice seasoning
• 1/2 tablespoon candied ginger
• 1 gallon cold water
• (Turkey stuffing and seasonings):
• 1 red delicious apple, cored, seeded, skinned and thinly sliced
• 1 medium size yellow onion, peeled and thinly sliced
• 1 cinnamon stick
• 1 cup of cold water
• 1 tablespoon rosemary
• 1 tablespoon sage
• (For basting):
• Vegetable oil

1. Prepare Step 2 and 3 in the afternoon or the night before Thanksgiving Day:

2. Mix well all the brine ingredients together, except the gallon water. In a pot on the stove, cook the mixed brine ingredients until there are no lumps. Remove from heat and leave it in room temperature. When cool, refrigerate the brine for 15 minutes.

3. Wash the turkey and pat dry with cloth or paper towel. Bring the brine out of the fridge, pour it in with the gallon cold water in a 5 gallon bucket, stir to mix the brine and water. Put the turkey in (with the breast facing down). Marinate in the fridge or in a cool place for at least 8 hours. Turn the turkey time to time to make sure all parts marinate evenly.

4. The following steps are for the Thanksgiving Day - -

5. Make the stuffing one hour before noon on Thanksgiving Day. Here's how: put the apple slices, onions, cinnamon and the cup of water in a large bowl. Microwave on high-power for 4 to 5 minutes.

6. Preheat oven to 500 degrees F (260 C). Take the turkey out of the brine. Discard the brine. Stuff the turkey with ingredients in Step 5 (without the water), including rosemary and sage. Stitch tight the belly, then place the turkey in a large roasting pan. Baste with the vegetable oil and then into the oven.

7. Roast the turkey uncovered at 500 degrees F for 45 minutes. Remove from oven and wrap the turkey with aluminum foil.

8. Put the turkey back in the oven. Reduce heat to 350 degrees F. Roast for an additional 2-1/2 to 3 hours. Discard the foil in the last hour of roasting. When the thickest part of the meat (normally in the center of the breast meat) reaches 166 degrees F on the thermometer, the turkey is done roasting. Total hours in the oven is about 3-1/2 to 4 hours.

9. 
    
   Courtesy www.turbochef.com

   Cool in room temperature 20-30 minutes before serving.

Tips & Warnings

• Double all the ingredients on the list if you are using a 20-24 pounder. Roast 6-7 hours total. If this is your case, make your stuffing earlier than mentioned in Step 4.

[FrazzledNanny]

on 2/24/2009 Thanks for the great recipe. 5*

[MotherDove]

on 11/18/2008 I've tried starting my bird off at a high temp and then lowering it, but the smoke is unbelievable! Any ideas on how to handle that? Good article. Thanks.

[slphilbrick]

on 11/18/2008 There is truly nothing more succulent than a brined, stuffed bird ! 5*