Baking Brined Stuffed Turkey

Ingredients:
16 Lb. Amish Turkey
Brine mix
1-gallon water
1 1/2 stick butter
 
Cavity mix:
1 Granny smith apple slice
2 string sage leaves
2 strings rosemary leaves
1 Tbsp. olive oil
1 stick cinnamon
1 onion sliced
1 C water
 
Vegetables for the rack:
10 colorful baby potatoes
1 orange sliced
1 onion sliced
1 granny smith apple sliced
6-7 fresh baby carrots
Rosemary strings
Sage strings
 
 Making:
Use fresh (not frozen) Amish Turkey
The day before you roast the turkey, boil 1 Gallon Water
Pour Brine mix in boil it until the salt totally dissolved
Take off the heat and cool down all the way cold temperature
Place the plastic bag in a deep big sauce pan (as deep as and as big as the 16 Lbs. Turkey can fit in.)
Place the Turkey in the bag breast down.
Pour the cold brine mix on the turkey, tie the bag really well. And place in the refrigerator for 16 hrs.
The day you roast the turkey, take the turkey out of the brine mix and pat dry with paper towel.
Boil the cavity vegetables and let it cool while buttering the Turkey
Coat the whole Turkey with previously softened butter.
Place the turkey on the rack breast up.
Pour the cavity vegetable mix in to the cavity
Fill the cavity with speared chestnut dressing (about 1 Cup)
Place the rack vegetables around the Turkey
Put 2 C of water in the roasting pan
Place the probe through the tie or the thickest part of the breast
Put the turkey  in to the previously heated oven 350 F
Roast the Turkey for 1 hr. open and then cover with aluminum foil and keep roasting the turkey for about 3 hrs.  until probe temperature shows 165 F .

Note: if you are using convection oven time may be shortened to 2 1/2 hrs.
Take the turkey out of the oven cover with foil really well and let it rest for 1/2 hr. before carving and serving. 


November 28 2020


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