Saturday, October 29, 2011

Brown Sugar Cured Turkey

This recipe comes from the 1997 Thanksgiving issue of Bon Appetit magazine. Don't forget to start it 24 hours in advance.

20 lb-turkey
1/2 cup packed brown sugar
1/4 cup kosher salt
2 tsp onion powder
2 tsp garlic powder
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground mace
2 large onions, quartered
2 cups chicken broth

1.  Rinse the turkey and pat dry with paper towels.
2.  Mix all dry ingredients in a bowl. Rub onto turkey. Refrigerate 24 hours.
3.  Preheat oven to 325 degrees.
4.  Place turkey on top of onions; tie legs and tuck wings.
5.  Sprinkle with pepper; cover loosely with foil.
6.  Roast turkey 1 1/2 hours. Uncover; roast 30 minutes.
7.  Baste with 1 cup chicken broth. Roast another hour, continuing to baste every 20 minutes.
8.  Add the other cup of chicken broth; continue basting 1 more hour.
9.  Check the temperature. If it isn't done, loosely cover with foil and continue to cook.
10.  Let sit with foil tent for 30 minutes.

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