The original recipe for this turkey is from Celebrity Chef Wolfgang Puck. I stay very close to his recipe; however, my recipe incorporates Fresh Citrus Fruits to the Brine which I then stuff into the cavity of the bird with the fresh herbs while roasting. Everyone who has ever tried it says that It is the most flavorful and moist turkey they have ever eaten. This recipe is not for the faint of heart and is a very involved recipe, as well as being rather costly. its worth the effort but be prepared to be the designated turkey preparer from now on!
Ingredients: [‘turkey’, ‘water’, ‘ground cloves’, ‘ground ginger’, ‘black peppercorns’, ‘bay leaves’, ‘kosher salt’, ‘honey’, ‘maple syrup’, ‘turkey’, ‘butter’, ‘garlic’, ‘fresh rosemary leaf’, ‘fresh sage leaves’, ‘apples’, ‘oranges’, ‘limes’, ‘onion’, ‘rosemary sprigs’, ‘sage’, ‘olive oil’, ‘carrot’, ‘celery’, ‘onion’, ‘white wine’, ‘madeira wine’, ‘turkey stock’, ‘fresh thyme’, ‘parsley’, ‘beurre manie’, ‘salt and pepper’, ‘turkey’, ‘olive oil’, ‘port wine’, ‘onion’, ‘carrot’, ‘celery’, ‘rosemary’, ‘peppercorns’, ‘water’]
Quantity of Ingredients: [” for the brine and turkey”,”1 gallon water”,”1 tablespoon ground cloves”,”1 tablespoon ground ginger”,”4 tablespoons black peppercorns, cracked “,”12 bay leaves”,”1 lb kosher salt”,”24 ounces honey”,”24 ounces maple syrup”,”1 (10 -15 lb) whole fresh turkey (giblets and neck removed and reserved for stock)”,”1/2 cup butter, room temperature “,”2 teaspoons chopped garlic”,”1 teaspoon chopped fresh rosemary leaf”,”2 teaspoons chopped fresh sage leaves”,”2 apples, quartered and cored (I use Granny Smith)”,”2 oranges, quartered “,”2 lemons and 2 limes, quartered “,”1 onion, peeled and quartered “,”2 rosemary sprigs, fresh “,”3 sprigs sage, fresh “,” olive oil, for drizzling “,”1 cup cubed carrot”,”1 cup cubed celery”,”1 cup cubed onion”,”1/2 cup white wine”,”1/2 cup madeira wine”,”4 cups turkey stock, recipe follows “,”1 sprig fresh thyme”,”2 sprigs parsley”,” beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)”,” salt and pepper (to taste)”,””,” giblets and neck from 1 turkey”,”2 tablespoons olive oil”,”1/2 cup port wine”,”1 cup roughly chopped onion”,”1/2 cup roughly chopped carrot”,”1/2 cup roughly chopped celery”,”2 sprigs rosemary”,”5 peppercorns”,” water, to cover “]
Number of Servings: 8
Steps: [‘In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow cooling to room temperature.’, ‘Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.’, ‘Preheat oven to 325 degrees F.’, ‘In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.’, ‘Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.’, ‘Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. (Important Chefs Note:) The Cooking times given here are for a 10 lb fresh, not frozen turkey. If using a defrosted frozen turkey add approx, 5 mins per pound cooking time. (i.e. 20 mins per pound). If the skin gets too dark during roasting, tent with foil.’, ‘Transfer turkey to a platter and allow cooling. Meanwhile, prepare the pan gravy.’, ‘Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.’, ‘Directions For the Turkey Stock.’, ‘Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.’, ‘Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.’, ‘Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.’]