I remembered that I had promised to post the turkey recipe we were planning to use this year. We've been brining our birds for several years, but it's always good to try a new formula. So here it is, shamelessly stolen from the Mothers of Organic (that's MOO to you) site:
Brine Cured Roast Turkey with Maple Ginger Glaze
Prep Time: 4:30
Ingredients:
1 Organic Valley Whole Young Turkey
For the Brine:
2 1/2 gallons cold water
2 cups coarse salt (sea salt)
1 cup sugar
2 whole bay leaves
1 head fresh garlic (peeled and halved)
1 teaspoon poultry seasoning
1 teaspoon black pepper
For the Maple Ginger Glaze:
1/4 cup minced onion
2 tablespoons fresh ginger root (peeled and minced)
1 teaspoon fresh garlic (peeled and minced)
2 tablespoons Organic Valley Cultured Butter
1/2 cup Organic Valley Orange Juice - no pulp added
1/4 cup molasses
2 tablespoons ketchup
2 tablespoons maple syrup (Maple Valley)
1 tablespoon honey (local)
1 tablespoon orange zest (fresh)
salt and pepper (to taste)
Instructions:
For the brine: combine listed ingredients in a large soup pot. Cook over high heat until salt and sugar are dissolved. Cool brine liquid to room temperature.
Place your thawed farm fresh Organic Valley Turkey into a large vessel (I used an insulated cooler). Remove giblet bag and neck from turkey cavity.
Pour brine mixture over the thawed turkey and refrigerate for 24 hours. If there's not enough room in the fridge, use ice packs and an insulated cooler. You may have to use a weight (heavy plate) to keep the bird submerged in the brine.
After 24 hours: pour out the brine, rinse the bird and pat dry. Stuff the bird as you wish and apply Maple Ginger Glaze.
For the glaze: in a small heavy saucepan, over low-medium heat, saute garlic, onion, and ginger in butter for 4-6 minutes.
Add the remaining ingredients. Increase heat and allow to boil for 3 minutes, while stirring. Reduce heat and simmer for 12 minutes to thicken the sauce, stirring occasionally. Remove from heat and strain off the minced garlic, onion, and ginger. Cool to room temperature. Cover and keep in the fridge until needed. Please note: glaze may be prepared up to 2 days ahead.
To roast turkey: preheat oven to 325 degrees. Place prepared bird in roasting pan breast side up. Baste with Maple Ginger Glaze and cover wings and top of the turkey breast with foil to prevent excess browning. Baste when curious!
Cook until internal temperature reaches 180 degrees in the thickest part of the thigh, or 170 in the breast. Plan for a 10-18 pound Organic Valley Turkey to roast for 3 hours to 4 1/4 hours or so. Please take internal temperatures with a meat thermometer prior to serving. Allow turkey to "rest" for 20-30 minutes before carving.