Each of the turkey recipes I am sharing has its own unique flavor. One has a delectable combination of balsamic and apples; the other has a delicious maple brine and rosemary-maple butter sauce. Now all you have to do is decide which will be more pleasing to your family’s palate.
- 1 turkey (10-15 pounds)
- ½ cup grapeseed oil
- ½ cup balsamic vinegar
- 1 Tb. celtic sea salt
- 10 apples, cored and sliced in half
- 4 sprigs rosemary
- To thaw out a frozen turkey place in refrigerator –this will take about one day for every 5 pounds, a 15 pound bird needs 3 days.
- Alternatively, thaw the bird in a cold water bath, this requires 30 minutes per pound –7 ½ hours for a 15 pound bird. Below are cooking instructions for the thawed turkey.
- Remove the gizzards (save in refrigerator for gravy). Rinse bird well and pat dry with paper towels; then truss (tie legs together with string).
- Place turkey breast side up in a roasting pan, then put rosemary inside bird. Drizzle bird with grapeseed oil and balsamic vinegar, then sprinkle with salt.
- Wedge apples around roasting pan to prop turkey up evenly –place 2 apple halves in cavity of bird. Place roasting pan with turkey, apples, etc. in oven on lowest rack.
- Roast at 325°, 15 minutes per pound; a 15 pound turkey requires 3 hours and 45 minutes. If skin begins to brown too soon, cover with foil.
- To check temperature stick a meat thermometer deep into thigh; at 175° it is safely done. Remove turkey from oven and allow to sit for 20 to 30 minutes before carving. Serve.
- 2-1/2 cups kosher salt
- 2-1/2 cups maple syrup
- 1/2 cup whole peppercorns
- 16 cups cold water
- 8 bay leaves
- 6 fresh rosemary sprigs
- 10 fresh thyme sprigs
- 14-lb. organic turkey, butterflied
- Rosemary-Maple Butter Sauce, recipe below
- Garnish: fresh rosemary sprigs
- To prepare brine, cook first 3 ingredients and 8 cups cold water in a 16 quart stockpot over high heat, stirring occasionally, 2 minutes or until salt is dissolved.
- Remove from heat, and stir in bay leaves, next 2 ingredients, and remaining 8 cups cold water. Cool to room temperature.
- Add turkey; cover and chill 12 hours, weighing turkey down, if needed, to keep submerged.
- Lightly grease 1 side of grill, and heat grill to 400 to 500 degrees (high) heat; leave other side unlit. Remove turkey from brine, discarding brine.
- Pat turkey dry, and place, breast side down, over unlit side of grill. Grill over indirect heat, covered, 2 to 2 ½ hours or until skin is well browned and a meat thermometer inserted into thickest portion of thigh registers 165 degrees.
- Flip turkey halfway through cook time. Shield with aluminum foil during last 30 minutes of grilling. Remove from grill, and let stand 20 minutes before carving.
- Serve turkey with Rosemary-Maple Butter Sauce. Garnish, if desired. 8 to 10 servings.
- 1/2 cup maple syrup
- 1/2 cup unsalted butter
- 2 Tb. fresh rosemary leaves, coarsely chopped
- Kosher salt to taste
- Cook syrup, butter, and rosemary in a small saucepan over low heat, whisking often, 2 minutes or until butter is melted.
- Season with salt to taste.
- Serve turkey with sauce.
