Thanksgiving Turkey  
Recipe Number: 124
Contributor: Azat Aslanyan
Serves: 20
Calories Per Serving:
Preparation Time: 6 hours
Difficulty: Difficult
Ingredients:
Brine:
1 cup salt
1/2 cup brown sugar
3 oranges, quartered
3 lemons, quartered
8 sprigs thyme
6 sprigs rosemary
2 gallons of cold water
Roasting:
8 sprigs thyme
6 sprigs rosemary
1 bunch of celery
2 apples
2 onions

4-6 large cloves of garlic
1 tablespoon of Salt (do it to taste)
1 tablespoon of black pepper (to taste)
2 tablespoons of paprika
1 tablespoon of spicy red pepper flakes
2 bottles of Ale (some people like to use 1 bottle of white wine)
Cooking Instructions:
Brine:

Wash the turkey both inside and out. Mix all ingredients together and put the turkey inside in a big pot for 12 hours (overnight). Make sure to press down on some of the oranges and lemons to get the juices going. Try to put the whole thing in the frig if possible. If you can't, please put lots of ice in the water to keep the turkey cold overnight.



Calculate the time that it will take the turkey to cook in the oven (18 minutes per pound). So if the turkey is 20 pounds you will have 360 minutes of cooking time. Add 30 minutes for resting the turkey. In this example it will mean 6.5 hours. Thus start the cooking 6.5 hours prior to your expected serving time. Don't worry if you are off 15, 20 minutes each way.



Roasting:

In the morning about 30 minutes prior to the start time prepare the turkey for cooking. Take the turkey out of the brine and wash it once again. Bring 4 sticks of butter to room temperature. Mix 6 sprigs of thyme and 2 sprigs of rosemary chopped in to the butter. Add the salt, black pepper, and the red peppers and mix it with the butter mix. Chop the garlic as well and add that to the butter mix. Start to cut the skin of the turkey with 1 inch holes and try to stuff as much of this butter mixture under the skin as possible. I probably do this in approximately 8-12 different parts of the turkey. The left over butter mixture I rub it all over the turkey.



Cut the apple in to quarters, same with the onion. Cut the celery in to 1.5 inch sticks and stuff it inside the turkey with the left over 2 sprigs of rosemary and thyme as well. Don't worry, when the turkey is done will throw away the veggies from inside the cavity?



Preheat your over to 500 degrees and put the turkey in a large pan, breast side down and into the oven for 45 minutes. This high heat somewhat fries the turkey and seals all the juices in it. After 45 minutes, lower the temperature to 300. Turn your turkey with the breast side up and pour the beer in the pan and mix it with the melted butter. Every 30-45 minutes you would need to braise the turkey with some of the beer and butter mixture until the turkey is fully cooked after 6 hours in the above case. (You may need to add more beer if all evaporates)



When done take out the turkey and take all the stuffing out of the cavity and toss it as it was just there for flavoring. Put the turkey on the plate that you are going to use for serving and let it rest for minimum 20 minutes preferably 30-40 minutes. The turkey is really still cooking at this time.

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