Holiday Turkey Roast (The Best)
We’ve roasted our fair share of turkeys over the years (try 25 different recipes!), so we can safely say this bird is the word. Taking all our favourite ingredients, techniques and cooking methods from recipes past, this holiday roast rules our roost
Ingredients
- 12 cups (3 litres) water
- 1/4 cup (60 g) salt
- 3 tbsp brown sugar
- 1 tsp crushed black peppercorns
- 2 bay leaves
- 1 deboned turkey roast, about 4 lb (1.8 kg), with or without skin
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup (25 g) frozen or fresh cranberries
- 2 tbsp butter
- 1/4 lb (115 g) ground pork
- 1 pear, cored and chopped
- 2 tbsp (30 ml) fortified wine (such as port, sherry, Marsala)
- 1/4 cup (60 ml) chicken broth
- 2 tbsp breadcrumbs
- 1 pinch ground nutmeg
- Vegetable oil, for drizzling
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 2 cups (500 ml) chicken broth
- 1/4 cup (60 ml) fortified wine (such as port, sherry, Marsala)
Instructions
- In a 24-cup (6 litre) pot, bring 2 cups (500 ml) of the water to a boil with the salt and brown sugar. Stir until the sugar has dissolved. Remove from the heat and add the peppercorns, bay leaves and remaining water. Place the turkey in the brine. Weigh it down with a plate to keep it completely submerged. Refrigerate for 12 hours.
We’ve roasted our fair share of turkeys over the years (try 25 different recipes!), so we can safely say this bird is the word. Taking all our favourite ingredients, techniques and cooking methods from recipes past, this holiday roast rules our roost