| Turkey |
| Patuxent Farms® Turkey - 2 lb. per person, leftovers are a must |
1
|
Rinse turkey and remove the giblets (reserve).
Place turkey in a large bucket and cover with
brine. Soak in the brine for 6 hours. Remove from
brine and wipe exterior dry. Fill cavity with onions,
carrots, orange, butter and thyme. Cut fruit and
vegetables to fit. Rub the exterior with salt and
pepper. Place in a roasting pan on a rack or on a
bed of onions, carrots and celery. Roast at 325°F
until the internal temperature is 165°F. Allow
turkey to rest for one-half hour before carving. |
| Monarch® Salt |
as needed |
| Monarch® Pepper |
as needed |
| Cross Valley Farms® Onions, rough chopped |
2
whole |
| Cross Valley Farms® Carrots, peeled and rough chopped |
2
|
| Cross Valley Farms® Orange, cut into six wedges |
1
|
| Glenview Farms® Butter |
2
sticks |
| Cross Valley Farms® Fresh Thyme |
2
sprigs |
| Brine & Giblet Gravy |
| warm water |
1/2
gal. |
BRINEWarm all ingredients until sugar and salt have
dissolved. Cool in refrigerator over night. Strain
before use.
GIBLET GRAVY
Place the giblets you removed from the turkey in
a small saucepot. Cover with cold water. Place
1 small onion cut in half and 1 bay leaf in as well.
Allow to simmer for 2 hours. Monitor the water
level. Allow giblets to cool. When turkey is done,
save the roasting pan. Pan drippings are the secret
to making great gravy. Pour off the liquid, remove
any fat/grease and save. Place roasting pan on
burner. Gravy will be made right in this pan.
Add 2 cups warm water or chicken stock to
the pan.This will deglaze the pan. Scrape the food
off the bottom with a wooden spoon. Thicken
with a small amount of diluted cornstarch. Bring to
a boil, adjust consistency, season and add the
chopped giblets. Serve hot. |
| apple cider vinegar |
2
cups |
| Monarch® Black Peppercorns |
2
T. |
| coriander |
1
t. |
| juniper berries |
1
T. |
| Cross Valley Farms® Oranges, cut in half and squeezed |
2
whole |
| U.S.™ Blue Brown Sugar |
1
cup |
| Monarch® Salt |
1/4
cup |
