HogWild Spices Brined Turkey

Posted by Ladybug4Freedom on Jul 3, 2011 in Featured, Italian | 0 comments

Obviously, you don’t have to fix this wonderfully succulent, juicy and delicious turkey only for the holidays!  Also, you do not have

Our Turkey; brined and roasted using our Original Italian Spice Blend!

to make the stock or gravy; you can get away with just using the brining and roasting techniques.  You can also use this brining recipe for roast pork, chicken or beef!

One 12 – 14 pound Turkey

HOGWILD BRINE:

• 1 Gallon water
• 21 ounces low fat, low sodium Chicken Broth
• 4 ounces HogWild Spices Original Italian Spice Blend
• 12 ounces (by weight) Kosher Salt

HOGWILD TURKEY STOCK:

• Giblets and neck from turkey
• 2 tablespoons Olive Oil
• ½ cup Port wine
• 1 cup Onions, roughly chopped
• ½ cup Carrots, roughly chopped
• ½ cup Celery, roughly chopped
• 1 – 2 tablespoons HogWild Spices Original Italian Blend
• Water to cover

HOGWILD AROMATICS (For “Stuffing” Turkey):

The turkey - fresh from the oven. You can just make out the vegetables in the bottom of the pan, which will make a savory and delicious gravy!

• 2 Apples, cored & quartered
• 1 large Onion, peeled and quartered
• 1 tablespoon HogWild Spices

FOR BRINE:

1. Bring all ingredients to a boil in a large (12 quart at least) stock pot
2. Stir until all ingredients are thoroughly dissolved
3. Remove pot from heat and allow to cool at room temperature
4. When cooled, place pot in refrigerator for at least one hour to completely cool
5. Meanwhile, remove neck and giblets from turkey.  When brine has chilled completely, place the turkey in the pot, neck first.  If the turkey is not completely covered with the brine, add water to complete coverage
6. Place a foil wrapped (clean) brick or a heavy plate on top of turkey to keep it submerged in the brine
7. Place pot back in the refrigerator for at least 24 hours.  The longer you let the turkey sit in the brine, the juicier it is when cooked.  The salt and the cold will prevent bacteria from growing
8. The next day, remove turkey from the brine, rinse well inside and out and pat dry

PREPARE TURKEY FOR ROASTING:

1. In a small bowl, blend thoroughly 1 stick butter or margarine that has softened to room temperature, and 1 tablespoon HogWild Spices Original Italian Blend
2. Gently spread the butter mixture under the skin of the turkey over the breast; being very careful not to tear the skin (you will probably NOT use the whole mixture)
3. Liberally sprinkle HogWild Spices Original Italian Spice Blend into both cavities of the turkey
4. Cut into large chunks, 1 onion, 2 carrots and 3 ribs of celery
5. Spread the  cut carrots, celery and onion over the bottom of the roasting pan
6. Set rack in the roasting pan and place the turkey on the rack, breast side up
7. Rub vegetable oil over all of  the turkey’s surface (I always use my hands for this; just be careful to wash hands carefully afterwards)
8. Sprinkle more of the HogWild Spices Original Italian Blend over the whole of the turkey.  Pat the spices into the turkey
9. In a small microwave proof bowl, place the ingredients for the HogWild Spices Aromatics and toss to coat with the spice blend
10. Microwave for about 2 to 3 minutes, to release the flavors and scents of the apples, onion and HogWild Spice Blend.
11. Stuff these aromatics in the main cavity of the turkey and pin or tie shut as usual.  Remember, this is only for flavoring – it will NOT be eaten!
12. Place an oven proof thermometer into the meatiest part of the breast; being very careful not to have the prove touching any bone
13. Roast turkey at 325^o until the thermometer reaches 161^o breast meat temperature
14. IMPORTANT:  It is NOT necessary to baste this turkey!  You want to leave it alone to roast.  It will roast fairly quickly without the oven being opened repeatedly
15. When the turkey reaches 161^o, remove from oven.  Place an aluminum foil tent over the turkey and allow to rest for at least 20 minutes.  This will allow the residual internal heat of the turkey to complete the roasting process
16. While the turkey is roasting, prepare the HogWild Turkey Stock:

HOGWILD TURKEY STOCK:

1. Heat a small roasting pan over high heat
2. When the pan is hot, add olive oil
3. Add the giblets and cook until brown all over; about 7 minutes
4. Remove the pan from the heat and add the port wine
5. Reduce the heat to medium and return pan to burner to deglaze
6. Cook over medium heat until the wine is nearly evaporated, about 10 minutes
7. Transfer the contents of pan into a medium sauce pan
8. Add the carrots, onions, celery and HogWild Spices Original Italian Spice Blend.  Add enough cold water to cover by 4 inches
9. Bring mixture to a boil
10. Reduce heat and simmer for 2 hours.  Add water as necessary
11. Skin and discard any scum that surfaces during simmering
12. Strain the stock.  Stock can be used immediately, or kept in refrigerator for up to 4 days

HOGWILD TURKEY GRAVY:

1. When turkey is cool enough to handle safely, remove the rack from the roasting pan
   

   The gravy; perfectly and deliciously prepared!

2. Tilt the roasting pan and skim off as much fat as possible with a large spoon
3. Set the pan on two burners set at medium heat
4. Deglaze the roasting pan with ½ cup Madeira and ½ cup good quality white wine
5. Scrape the pan to loosen any of the browned bits of vegetables
6. Continue simmering until the contents have been reduced by three quarters.  Add the HogWild Turkey Stock
7. Meanwhile, prepare a Beurre Manie:  2 ounces of butter and 2 tablespoons flour – mixed together thoroughly until mixture is soft and doughy
8. Bring the contents of the roasting pan to a boil, and then strain the contents using a fine mesh strainer, into a saucepan
9. Bring mixture back to a boil, skim and then lower the heat to a simmer
10. Whisk in the Beurre Manie and continue whisking constantly until it is well incorporated.
11. Continue simmering until the gravy thickens.  Add a little HogWild Spices Original Italian Spice Blend if necessary

Juice flows from our HogWild Brined Turkey when sliced.