Edwards Family Turkey Recipe

Equipment you'll need:

• A plastic container large enough to hold the turkey and marinade. Make sure it fits in the fridge. If you don't have something big enough, line a cooler with double garbage bags and use ice packs to keep it cold overnight.
• A shallow roasting pan (preferably with rack insert), large enough to hold the turkey. No lid necessary, since the turkey is cooked uncovered.
• An instant-read thermometer to test when the turkey's done (we have one).

Timing:

• T-4 days: If using a frozen turkey, start defrosting in the fridge. Exact timing depends on turkey size (see step 1).
• T-2 days: make marinade, cool overnight (alternatively, use fast method and make on T-1).
• T-1 day: place turkey in marinade for 24 hours. Flip the bird over halfway through.
• T-day: For 12 lb bird, start cooking approx 4 hours before dinner to allow for heating, carving and making gravy.

Napa Valley Roast Turkey

Marinade:
§ 16 cups (4L) orange juice (I use from concentrate)
§ 2 cups ( 500mL) rice vinegar
§ 2 cups apple cider vinegar
§ 1 cup packed demerara sugar
§ 1 cup coarse pickling salt
§ 6 garlic cloves, crushed
§ 1 cup chopped cilantro
§ 1 cup sliced green onions
§ ¼ cup sliced fresh ginger
§ 2 tbsp whole black peppercorns
§ 1 tbsp hot red pepper flakes
§ 1 tbsp whole cloves
§ 2 cinnamon sticks, crushed
§ 12 whole star anise

12 lb (5.4 kg) turkey
½ cup butter, melted
freshly ground pepper

1. For the turkey, estimate approx 1 lb (0.45 kg) per person. It's important to buy a non-basted, unstuffed turkey. To thaw frozen turkey in refrigerator, allow 10 hours/kg. If thawing in cold water, allow 2 hours/kg (place turkey in a large container, cover completely with cold water and change every hour). Although it will continue to defrost in the marinade.

Cooking times here are for a 12 lb (5 kg) bird.

2. Combine marinade ingredients in a large stock pot and bring to a boil. Reduce heat and simmer for 45 minutes. Let it cool (can be made and refrigerated one day in advance).
OR
For a faster, self-cooling method:
Use frozen orange juice concentrate.
Bring 6 cups of water to a boil. Add everything but the orange concentrate and vinegar, and simmer for 45 mins. Take off the heat.
Add the vinegar, 3 cans of frozen concentrate, and 3 trays of icecubes plus ½ cup of water (equivalent of 6 ½ cups of water). This method also has the advantage that it doesn't stink up the house as much or attract all the fruitflies in a 5 km radius.

3. Remove neck and giblets from the turkey (set aside for soup if you like). Thoroughly rinse and dry turkey inside and out. Place in container, pour in brine, cover and refrigerate for 24 hours, turning bird over halfway through.

4. Remove turkey from brine, pat dry with paper towels and truss. Discard brine. Brush turkey with melted butter and sprinkle generously with freshly ground pepper. Place turkey on its side ( i.e. on the drumstick) on a greased rack in a roasting pan. Pour in ½ inch of water into the bottom of the pan. Add more during roasting if the juices are drying out.

5. Roast turkey uncovered at 325F (160C) for 1 hour. Using oven mitts wrapped in foil, turn turkey onto other side and roast for another hour. Turn on back (breast up) and roast for 30 minutes longer, or until juices run clear when thigh is pierced with a fork. Meat thermometer should read 185F (85C) in thigh, 170F in breast.
Transfer turkey to cutting board and cover loosely with foil. Let stand 30 minutes before carving. Spoon accumulated juices over sliced turkey, or use to make gravy.