Category: main
Yield: 8 servings
Calories/serving: 650
Preparation time: 240 minutes
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Ingredients
- 1 whole turkey, thawed if frozen, giblets and neck removed, rinsed and patted dry
- 1 gallon water
- 2 cups chicken broth
- 1 cup salt
- 1 cup white sugar
- 2 tablespoons ground black pepper
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 1 tablespoon crushed chili peppers
- 2 cinnamon sticks
- 2 tablespoons ground cumin
- 1/4 cup olive oil
- 3 onions, peeled and quartered
- 2 sweet potatoes, peeled and cut into 2-inch chunks
- 4 cloves fresh garlic, smashed
Directions
In a large pot, combine water, chicken broth, salt, white sugar, black pepper, dried rosemary, dried thyme, dried oregano, crushed chili peppers, cinnamon sticks, and ground cumin over medium heat. Whisk until the sugar and salt are fully dissolved.
Remove the brine from the heat and let it cool to room temperature. After the brine has cooled, place the turkey into the brine ensuring it is completely submerged. Cover the pot with a lid or foil and refrigerate for 12-24 hours to allow the turkey to marinate.
Preheat the oven to 350°F (175°C). Remove the turkey from the brine and pat it dry with paper towels. Discard the brine.
In a mixing bowl, combine olive oil with ground black pepper, dried rosemary, dried thyme, oregano, crushed chili peppers (use half the amount reserved for brine), and brush this mixture over the turkey.
Place the quartered onions and smashed garlic cloves inside the turkey cavity.
Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
Arrange the sweet potatoes around the bottom of a roasting pan and place the turkey on top.
Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching bone, reads 165°F (74°C). Baste with pan juices occasionally.
If the turkey is browning too quickly, tent it with aluminum foil.
Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This helps retain the juices within the meat.
Meanwhile, you can toast the sweet potato chunks in a toaster oven at 350°F (175°C) for about 20-25 minutes or until they are tender and slightly caramelized, turning them halfway through the cooking time.
Serve the carved turkey with roasted sweet potatoes on the side.
Ingredients
- 1 whole turkey, thawed if frozen, giblets and neck removed, rinsed and patted dry
- 1 gallon water
- 2 cups chicken broth
- 1 cup salt
- 1 cup white sugar
- 2 tablespoons ground black pepper
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 1 tablespoon crushed chili peppers
- 2 cinnamon sticks
- 2 tablespoons ground cumin
- 1/4 cup olive oil
- 3 onions, peeled and quartered
- 2 sweet potatoes, peeled and cut into 2-inch chunks
- 4 cloves fresh garlic, smashed
Category: main
Yield: 8 servings
Calories/serving: 650
Preparation time: 240 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a large pot, combine water, chicken broth, salt, white sugar, black pepper, dried rosemary, dried thyme, dried oregano, crushed chili peppers, cinnamon sticks, and ground cumin over medium heat. Whisk until the sugar and salt are fully dissolved.
Remove the brine from the heat and let it cool to room temperature. After the brine has cooled, place the turkey into the brine ensuring it is completely submerged. Cover the pot with a lid or foil and refrigerate for 12-24 hours to allow the turkey to marinate.
Preheat the oven to 350°F (175°C). Remove the turkey from the brine and pat it dry with paper towels. Discard the brine.
In a mixing bowl, combine olive oil with ground black pepper, dried rosemary, dried thyme, oregano, crushed chili peppers (use half the amount reserved for brine), and brush this mixture over the turkey.
Place the quartered onions and smashed garlic cloves inside the turkey cavity.
Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
Arrange the sweet potatoes around the bottom of a roasting pan and place the turkey on top.
Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching bone, reads 165°F (74°C). Baste with pan juices occasionally.
If the turkey is browning too quickly, tent it with aluminum foil.
Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This helps retain the juices within the meat.
Meanwhile, you can toast the sweet potato chunks in a toaster oven at 350°F (175°C) for about 20-25 minutes or until they are tender and slightly caramelized, turning them halfway through the cooking time.
Serve the carved turkey with roasted sweet potatoes on the side.
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