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Joined: Nov 2007
What the heck....just in case you don't notice the link...here's the recipe. But I encourage you to look at the link.
Molasses Lacquered Roast Turkey
Makes one 12-14 lb turkey
Total Time: 6 hours
(Includes 2 hours brining)
FOR THE BRINE--
Combine:
8 cups water
2 cups pure maple syrup
1 cup kosher salt
1 cup brown sugar
6 whole cloves
6 bay leaves
1 T whole black peppercorns
1 cinnamon stick
Add:
16 cups ice cubes
1 fresh or frozen (12=14 lb) turkey, trimmed, goblets removed (thaw if frozen)
2 gallons cold water, or as needed
FOR THE CIDER BASTE—
Combine; Boil:
1 cup apple cider or juice
¼ cup molasses
Combine water and next 7 ingredients for the brine in a large saucepan. Bring to a boil, stirring with a whisk until salt and sugar are dissolved.
Add ice to brine. Place turkey in a 4-gall0n bucket and pour the brine mixture over it. Add cold water until turkey is immersed, then refrigerate; brine for at least 2 hours and up to 24.
Combine cider and molasses in a small saucepan; boil 5 minutes.
Preheat oven to 375 degrees; line a roasting pan with heavy-duty foil/ Remove from the brine (discard brine) and prepare for roasting as in figure 3 and 4. Place turkey, breast side up, on a rack in the roasting pan. Add a few cups of water to the pan.
Roast the turkey 45 minutes, and then remove from the oven. Using a pastry brush, paint the turkey with some of the cider mixture. Tent with foil; roast another 45 minutes, then brush with the basting mixture again. Roast an additional 1 ½ hours, brushing 4 more times (keep the foil tent on the turkey as it roasts). Cook until turkey registers 170 degrees in the thickest part of the thigh. Allow to rest for 20- 30 minutes before carving.
Daphne
Keep your mind wide open.