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Ain't No Jive Turkey

Ain’t No Jive Turkey

Servings will depend on your size turkey.  A 16lb turkey serves about 10 people.

Supplies:
Heavy duty Turkey Roaster Aluminum Pan
2 packs Turkey Size Oven bags Baster (optional) Gloves

Brine:
12-16lb turkey- Make sure the turkey was not pre-brined
1 gallon whole buttermilk
8 tbsp kosher salt
2 tbsp Rotisserie Chicken Seasoning (or a poultry seasoning)
1 tbsp black pepper
6 garlic cloves, crushed
1 white onion, chopped

After brine for the cavity:
1 tsp black pepper
1 tsp iodized (table) salt
1 orange, whole, peeled
1 apple, whole
Fresh herbs- Thyme, rosemary, sage- just a few sprigs

Outside of Turkey Butter Mixture
1 stick of salted sweet cream butter, softened
2 tbsp olive oil
1 tsp N ’Orleans Cajun seasoning
1 tbsp Rotisserie seasoning (or Poultry seasoning)
2 tsp Ain’t No Jive Turkey Seasoning (Or a mix of sage, pepper, garlic powder, paprika)

METHOD

In large roasting aluminum pan, line pan with turkey roasting bag.

Thaw and remove neck and giblets from turkey. Rinse turkey and pat dry with paper towels. Place turkey in roasting bag inside of the aluminum pan, breast side down.

In an extra large mixing bowl, combine the brine ingredients. Mix well. Pour brine over top of the turkey.  Make sure turkey is breast side down. Seal bag tightly and make sure no air is filling the bag. Refrigerate overnight.

The next day, rinse off brine with water. Do not brine longer than 24 hours. Pat dry. Discard turkey bag. Place turkey in Roaster Pan. Stuff cavity with peeled orange, whole apple, fresh herbs, and salt and pepper (rub that around, but be careful not to hurt your hand. In a small bowl make butter mixture by mixing all the butter ingredients together. With gloves on, slather butter all on the turkey, except the cavity.

Place in oven uncovered on 325 degrees (bottom rack) until the popper rises or internal turkey temperature reaches 185 at the innermost part between the thigh and wing. Halfway through cooking, cover your turkey with foil. You can also baste your turkey once halfway through cooking. Basting is optional because we brined the turkey already. Once done, let cool so all the juices can even distribute before carving. Reserve drippings for gravy.

NOTES:

  • Turkeys come in various sizes. Use an online Turkey Calculator to determine the size of the turkey you need, how long you need to thaw, how long it will take to cook, etc. I like the calculator on Butterball’s website https://www.butterball.com/calculators-conversions
  • Your Turkey will need time to thaw the turkey before the brining process begins. Turkeys take hours to thaw and brining should take last overnight
  • Purchase a heavy duty Turkey Roaster Aluminum Pan and 2 packs Turkey Size Oven bags
  • Buy gloves. This will get messy.
  • You will need room in your fridge for the turkey to be brined overnight. Plan ahead.
  • Don’t forget to bleach kitchen sink and surrounding area after both the brining and rinsing the brine off.

    Turkey Gravy

    Ingredients:

    Pan Drippings from Turkey
    4 cups chicken broth or stock
    2 smoked turkey necks
    ½ white onion
    2 celery sticks
    1 garlic clove
    1 stick butter, salted
    ½ cup of all-purpose flour

    Method:

    In a large pot, add in chicken broth, smoked turkey necks, celery, onion and garlic. Bring to a boil and then reduce heat to a simmer. Cover and simmer for about 45 mins. Strain the broth and set aside. You can discard the onion, celery and garlic. Take your pan drippings and measure them. Add the pan drippings to some of to the broth mixture to make about 4 cups total. If you have more broth than you need, you can save it for something else or discard. Use all your pan drippings, add the broth to make 4 cups.

    Melt butter in a large saucepan over medium heat. Add in flour very slowly, while whisking consistently.  Whisk for about 4 mins. Add in your broth mix and keep whisking until the mixture is thick and remove from the heat.

     

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