Roast Turkey with Fennel, Thyme and Herbed Butter (Brined!)
The most gorgeous, moist and flavorful roast Turkey with a carefully selected composition of ingredients, spices, herbs and most importantly, an emphasis on technique. Brined overnight with a seasoned mix of garlic, black peppercorns, sea salt, thyme, rosemary, sage, orange peel and lemon zest to lock in all the moisture and flavors. Massaged with a delicate compound butter comprised of parsley, fresh thyme, orange ginger seasoning, Kosher salt and freshly cracked black pepper placed directly under the skin, the cavity stuffed with fennel, garlic, yellow onions, lemons and a cheesecloth soaked in melted compound butter drapes the tempting turkey which is then roasted for several hours until cooked to golden, memorable perfection.
Servings: 6
Ingredients
- 10-12 lb turkey *prepped and cleaned thoroughly
- 1 lemon *for cleaning turkey
- 1 bag Brine mix *for Brining turkey (garlic, black peppercorns, Kosher salt, thyme, rosemary, sage, lemon zest)
- 1 bulb fennel *halved, for stuffing
- 1 head garlic *halved, for stuffing
- 2 lemons *halved, for stuffing
- 1 yellow onion *peeled and halved
- 5 cups vegetable stock
- cheesecloth *soaked in reserved/melted compound butter
- kitchen twine
Compound butter
- 3 sticks butter *unsalted, softened at room temperature
- 3 tbsp fresh thyme
- 3 tbsp parsley *dried
- 3 lemons *zested
- 1½ tsp black pepper *freshly cracked
- 3 tsp orange ginger spice mix
- 1½ tsp Kosher salt
Instructions
For Brining Turkey
- Thoroughly clean Turkey (remove all organs + head, clean cavity), rinse with cold water and massage with halved lemons. Pat dry and place Turkey in large container.
- Boil water, add seasoning and make brine mix (per package instructions). Bring brine to room temperature and then let completely cool in fridge. Once chilled, add brine (cooled, seasoned water) to cleaned turkey until turkey is submerged, cover container and place in fridge overnight.
For Compound Butter
- In softened butter, add fresh thyme, dried parsley flakes, orange ginger seasoning, lemon zest and freshly cracked black pepper. Mix with fork to combine butter with all seasonings.
- Divide prepared compound butter in half (place half of the compound butter in a saucepan, to be melted for later use).
- Preheat oven to 450 degrees Fahrenheit.
For Brined Turkey Preparation + Stuffing
- Remove brined turkey from fridge, discard all brine mix, rinse turkey with cold water and pat dry. Place turkey in large roasting pan. Carefully loosen skin with fingers to create space for compound butter. Stuff half of the compound butter mixture underneath loosened skin and evenly spread. Stuff cavity of turkey with peeled + halved yellow onions, lemons and fennel bulb. Tie turkey legs and cavity with a piece of kitchen twin to secure.
- Melt remaining compound butter, soak a cheesecloth in melted butter and completely cover turkey with butter soaked cheesecloth. Pour 5 cups vegetable stock on bottom of roasting pan. Roast turkey for 50 minutes at 450 degrees Fahrenheit (covered with melted butter cheesecloth, as previously placed). Then lower oven temperature to 350 degrees Fahrenheit and continue to roast turkey for an additional 2.5 hours. Baste turkey at least 4-5 times in between roasting process (pour drippings directly over the cheesecloth). Carefully rotate roasting pan as well to ensure even cooking.
- After 2.5 hours, increase oven temperature back to 450 degrees Fahrenheit, carefully baste turkey again and continue to roast for an additional 15-20 minutes. The cheesecloth will turn golden brown, as will the turkey skin underneath!
For Resting Turkey
- Remove roasted turkey from oven, carefully drain/discard most of the remaining liquid and let rest (still covered with the cheesecloth) for at least 25 minutes. Then transfer turkey to a baking sheet, peel off/remove cheesecloth, loosely place an aluminum foil on top of turkey and rest for an additional 15 minutes. Cut/remove kitchen twine.
- Super moist, flavorful and perfectly golden brown Roast Turkey with Fennel, Thyme and Herbed Butter is now ready to carve and serve. Pairs extremely well with my Hyderabadi style Cranberry Tomato Chutney (recipe will also be posted soon). Enjoy! Nosh Farma'aiye.