Roast turkey.

[iGas]

I modified my brine recipe by adding a lemon and rind. Should I increase the sugar & salt content to offset the lemon?

I intent to take the juice at the bottom of the pan (turkey/apple/orange/carrot/onion/butter juice) to make gravy. Please post your gravy recipe for consideration.

Thanks all.

2 sprigs of fresh rosemary
2 heads of chopped garlic
1 table spoon of cracked black pepper
1 squeeze lemon and rind

Simmer on stove at low for 1 hour then add,

3/4 cup of salt
1/2 cup of sugar

Stir till dissolved, then add 1 ice cubes tray to cool brine. Wait 2-3 minutes then add 1 gallon of cold water.

Put fresh turkey (22 lbs) into a washed garbage bag, then add brine mixture seal tight (squeeze out all air), and load it into the fridge till noon tomorrow.

 

[MagnusTheBrewer]

Make a mirepoix to roast the bird on and include it in your gravy. No need to adjust your brine if you're happy with it. The lemon won't affect it that way.

 

[silverpig]

I just brined my turkey too, but did it a day in advance.

I didn't use any lemon, but could have. My recipe was:

2 bunches thyme
3 large sprigs rosemary
1/4c honey
1c salt
2 tsp black peppercorns
1 bunch italian parsley
12 bay leaves
1 head smashed garlic

Boil for ~1-2 minutes, then cool, ice, dilute with cold water, then I put the turkey in a coleman cooler, added the brine, topped up with water, and let it sit for about 12 hours

Then, I rinsed it off, dried it with paper towels, and then put it in the fridge to let the skin dry up a bit.

I just rendered 1/2c of hog fat into lard and it is in the fridge now. As soon as it solidifies, I'm going to rub it on the skin to keep it moist. Tomorrow is for stuffing, trussing, cooking, and eating of course

 

[iGas]

Perhaps I should try adding bay leaves and use lard instead of olive oil to keep the skin moist.

And have anyone use roasting bag?

 

[MagnusTheBrewer]

Perhaps I should try adding bay leaves and use lard instead of olive oil to keep the skin moist.

And have anyone roasting bag?

Roasting bags are good if you have a particularly uneven oven with large hot or cold spots. The size of the bird makes a great difference too.