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Macro Organics
- Posted on
- Categories:Greens, Meat
Ingredients
- 1 cup butter
- 1 whole turkey
- 1 large white onion
- 4 celery stalks
- 4 large carrots
- 1 elephant garlic head
- 1 cup water
- 3 tablespoons fresh sage, chopped (plus extra whole leaves for garnishing)
For Brine
- 1/3 cup kosher salt
- 1 tablespoons turmeric
- 1 tablespoons granulated garlic
- 1 tablespoons ground pepper
- 1 teaspoon smoked paprika
Method
In a small bowl, mix together all the components for the dry brine. Thoroughly apply the mixture to the bird, both inside and outside, and let it rest uncovered in the refrigerator overnight.
Remove the dry brine from the turkey by rinsing it under cold, running water, and then thoroughly dry the bird with paper towels, both inside and out. Allow the turkey to rest at room temperature for one hour prior to cooking.
Preheat oven to 235 degree Celsius.
In a small saucepan, gently melt the butter with fresh sage over low heat. Maintain the mixture at a low temperature until it is needed.
Fill the turkey cavity with half of the carrots, half of the onion, and half of the celery.
Apply the melted sage butter to the exterior of the bird using a brush or by rubbing it in.
At the base of a sizable roasting pan, position the leftover aromatics, which include celery, carrots, onions, and garlic ends, and add 1 cup of water to prevent the drippings from scorching.
To ready the turkey for roasting, tuck the wings and truss the legs—refer to the previous post for detailed instructions on this process—to prevent the turkey breasts from drying out. Place the turkey on a rack within the roasting pan.
Cook the turkey at a temperature of 235°C for a duration of 30 minutes.
After 30 minutes, take a substantial piece of aluminum foil and form a tent over the turkey breasts, ensuring that the legs and thighs remain uncovered. Lower the oven temperature to 165°C and continue roasting for approximately three hours, which equates to about 15 minutes for each pound of turkey. Allow for an additional 15 minutes per pound (approximately three hours more). When there are about 45 minutes remaining in the roasting time, remove the foil tent to allow the turkey breast to achieve a golden brown color and for the skin to become crispy.
Rest the turkey with an internal temperature of 75°C for about 30 minutes before carving.
Decorate the dish with any remaining sage and additional herbs that are available.
To prevent the turkey from becoming dry, begin monitoring the internal temperature approximately 30 minutes before the roasting time is complete.
