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Serves 8
1 Turkey (12 to 14 lbs.)
1 ½ Cups Kosher Salt
3 Gallons Cold Water
8 Tbs. Butter, unsalted, softened
Grated Zest of 1 Orange
2 Tbs. Fresh Sage Leaves, chopped
2 Tbs. Fresh Thyme, chopped
Salt and Freshly Ground Black Pepper
1 Oranges, cut into eighths
2 Onions, cut into eighths
10 Slices Apple Smoked Bacon
1 Cup Chicken Stock
6 Cloves Garlic
4 Sprigs Fresh Sage
3 Sprigs Fresh Thyme
2 Tbs. Brandy
½ Cup Maple Syrup
2 lbs. Unsalted Butter
3 Tbs. All-purpose Flour
1 Cup Chicken Stock
2 tsp. Fresh Thyme, minced
Salt and Freshly Ground Pepper
¼ Cup Heavy Whipping Cream (optional)
METHOD:
In a clean bucket or very large stockpot, mix salt and water until fully dissolved. Remove neck and gizzards from turkey and place in refrigerator for later use. Submerge turkey in the solution. If turkey is not completely covered, prepare additional brine using a ratio of ¾ cup salt to 1 gallon of water. Set the turkey in a very cool spot overnight.
Position a rack at the lowest level oven. Preheat the oven to 375° F. Remove the turkey from the brine. Thoroughly rinse, inside and out, then pat the skin and both cavities dry.
In a food processor, combine the orange zest, sage and thyme with the softened butter. Puree for a few seconds to combine well. When ready to prepare the bird, place butter mixture in the microwave for about 15 seconds or until herb butter has just melted.
Sprinkle the cavity with salt and pepper. Starting around the main body cavity, carefully slip your hand under the turkey skin and break the membranes that hold it to the body. With your fingers, rub the herb butter underneath the skin.
Chop four slices of the bacon into ½” pieces, set remaining six pieces aside for later. Place inside cavity of turkey. Next, fill loosely with the quartered oranges and onions and one sprig each of sage and thyme. Secure the legs under the flap of tail skin or tie them together. Bend the wing tips back behind the turkey, securing any loose neck skin under the wingtips. Rub the remaining herb butter mixture over the entire turkey.
Place the turkey on a lightly greased roasting rack in large roasting pan. Scatter the remaining onion and orange quarters in the roasting pan. Roast for 30 minutes. Add 1 cup chicken stock and the neck, gizzards, garlic, and sprigs of sage and thyme. Meanwhile, in a small bowl mix together brandy and maple syrup. Lightly baste turkey with brandy-maple mixture, repeat basting process at least two more times during the next 90 minutes.
After cooking turkey for about two hours, lay remaining bacon slices over the top of the turkey and continue roasting until an instant read thermometer inserted into the thickest part of the thigh registers 175° F. Transfer the turkey to a serving plate and tent loosely with foil. Allow it to rest for 15 to 20 minutes before carving.
While the turkey rests, make the gravy. Discard the solids in the roasting pan and skim off as much fat as possible. Set the roasting pan over medium high heat and bring the juices to a simmer. Add in unsalted butter and stir until melted. Add in the flour and continue to cook over medium heat until a paste forms. Add in 1 cup chicken broth and using a roux whisk, continue to whisk until smooth and thickened, about 3 to 5 minutes. Add in fresh thyme and season to taste with salt and pepper. If using cream, add in at this time and continue to cook until combined and slightly reduced. Strain into a gravy boat. Keep warm until ready to serve.
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