HE Turkey your family will not forget! It’s that time of year to create memories with our families and friends and maybe switch up the way we make our yearly classic recipes. At the very least, do not forget to brine your turkey this Thanksgiving. You will notice a difference! It can be difficult to brine a large turkey in a home refrigerator. I have brined turkeys overnight in a cooler (outside in NM is a good temperature to hold for 12-18 hours). Just make sure there is some ice in the cooler, you want to maintain a temperature of 41 degrees or below. But make sure not to freeze!
Soy–Butter Basted Roast Turkey with Lemon–Thyme Brine
Yield: 1 (14 lb) turkey
Turkey Brine
Ingredients:
1 gallon water
1 c kosher salt
1 c brown sugar
2 lemons, thinly sliced
4 bay leaves
1 Tbsp whole black peppercorns
3-4 sprigs thyme
7 lbs ice (or enough to cool liquid completely)
Procedure:
- Place all ingredients (except ice) in a large pot with 1 gallon of water and bring to a boil.
- Remove from heat and stir until salt and sugar are dissolved.
- Pour the hot liquid over ice to cool completely.
- Submerge the turkey in the cooled brine (use a brining bag, large non-reactive container, or even a cooler).
- Refrigerate for 12–18 hours.
- Remove turkey, rinse lightly, and pat dry before roasting.
Soy–Butter Basted Roast Turkey
Ingredients:
- 1 whole turkey (about 14 lb), brined and dried
- Light salt and pepper
- (optional — brine already seasoned)
- 1/2 c (1 stick) unsalted butter, melted
- 1/4 c soy sauce (low-sodium preferred)
- 2 tbsp honey or maple syrup (optional, for extra caramelization)
- 1 head garlic, halved
- 1 onion, quartered
- 1 lemon, halved
- Fresh thyme, rosemary, or sage (optional)
Procedure:
- Preheat oven to 425°F
- Stuff the turkey cavity with garlic, onion, lemon, and herbs.
- In a small saucepan, combine melted butter, soy sauce, and honey (if using). Keep warm.
- Place turkey breast-side up on a rack in a roasting pan. Roast for 30 minutes to brown the skin.
- Reduce oven temperature to 350°F
- Baste turkey every 30 minutes with the soy–butter mixture. Tent loosely with foil if skin darkens too quickly.
- Continue roasting until internal temperature reaches 165°F in the thigh — about 3 to 3 1/2 hours total for a 14 lb bird. Do not overcook!
- Remove from the oven and let rest 30–45 minutes before carving.
Brush over the turkey in the last 15 minutes of roasting:
- 2 Tbsp soy sauce
- 2 Tbsp melted butter
- 1 Tbsp honey
Creates a rich, golden-brown finish with deep flavor.
Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.
Brendalee (Vialpando) Reiplinger is a Questa native who has worked her way up the culinary ladder and is currently executive chef at The Lodge at Bodega Bay, located off the Sonoma Coast in CA. Brendalee credits her hospitality and joy of preparing food from her upbringing in Questa.
Recipe courtesy of Executive Chef Brendalee Reiplinger, from The Lodge at Bodega Bay, Bodega Bay, CA 94923
