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    Perfectly juicy Christmas turkey

    cadran
    Preparation :13h Cooking :3h00
    couteau
    Difficulty :medium
    chapeau-chef
    Servings :8

    You want to cook the perfectly juicy Christmas turkey? I present you my awesome recipe! The brine and maple bacon makes all the difference!

    Ingredients for the brine

    • 1 young turkey seasoned with butter of about 6kg, neck and giblets removed, thawed
    • 24 cups water
    • 1 cup sea salt
    • 1/4 cup brown sugar
    • 3x 341 ml Belgian type white fruity beer
    • 4 bay leaves
    • 2 tablespoons pepper corn
    • 1 tablespoon juniper berries
    • 1 tablespoon fennel seeds
    • 1/2 tablespoon coriander seeds
    • 4 thyme sprigs
    • 3 garlic cloves, peeled
    • 2 celery sticks, cut in big chunks
    • 1 red onion, finely sliced
    • 1 red apple, quartered
    • A big handful fresh parsley

    Ingredients

    • Meat from 4 confit duck legs, pulled
    • 1 honey crisp apple, cut in small wedges
    • 1 red onion, cut in small wedges
    • 3 garlic cloves, peeled
    • 5 thyme sprigs
    • 500g smoked maple bacon
    • About 1/4 cup maple syrup
    • Salt and ground pepper

    Preparation

    • In a pan, pour 4 cups water then add salt and sugar. Bring to a boil, stir well to dissolve then remove from heat. Set aside.
    • In a big big big sauce pan or in a brining bag, place the turkey in the bottom then add the rest of the brining ingredients including the salt/sugar mix. Stir well and place in the fridge for about 12 hours or overnight. Do not soak for too long or the turkey might become too salty. Remove from the brine 30 minutes before cooking , drain well and set aside at room temp. *** You do not own a giant pan or a brining bag? Place a garbage bag in the bottom of a big cooler then place your turkey with the brine in it. Close bag tightly, add a couple of ice bags on top and you’ll be in business! ***
    • Preheat the oven at 350°F.
    • For the stuffing, add in a big bowl the duck confit, apple, onion, garlic, thyme sprigs then season with salt and pepper. Toss well. Fill the turkey cavity by pushing hard and try to fit in as much as you can. Place on a big roasting pan, breast up, and tuck in the wings under. Cook in the oven for about 2h / 2h30 or until the breast temperature is at 140°F.
    • Remove from the oven and cover with the maple bacon. Don’t forget the wings! Baste with maple syrup and place back in the oven for about 30 minutes, or until breasts have a internal temperature of 165°F and thighs at 180°F.
    • Remove from the oven and cover tightly with aluminium foil. Let rest for 20 minutes before cutting and serving! Don’t forget to serve the legendary stuffing!
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    Our wine stewards suggest

    +- 20$ Palacios La Vendimia 2015

    A wine produced by the star Alvaro Palacios made with tempranillo and grenacha, with seducing woody accents that will pair perfectly with the maple and duck notes of this legendary turkey!

    +- 30$ Coto de Imaz Gran Reserva 2010

    This "Gran Reserva" with a couple of years of experience, gained wisdom over the years... On a sweet spices, tobacco, prunes and vanilla register, it will pair graciously...

    Réserve de Noël, Les Trois Mousquetaires

    Who says Christmas turkey, also says Christmas beer! Cinnamon, clove, candied fruits, berries, everything is there! Thanks to the little residual sugar and the high alcohol content of this beer, it will be a great pairing! You only have to find the Holiday spirit!

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    fermer la fiche

    Perfectly juicy Christmas turkey

    • Preparation : 13h
    • Cooking : 3h00
    • Servings : 8

    Ingredients for the brine

    • 1 young turkey seasoned with butter of about 6kg, neck and giblets removed, thawed
    • 24 cups water
    • 1 cup sea salt
    • 1/4 cup brown sugar
    • 3x 341 ml Belgian type white fruity beer
    • 4 bay leaves
    • 2 tablespoons pepper corn
    • 1 tablespoon juniper berries
    • 1 tablespoon fennel seeds
    • 1/2 tablespoon coriander seeds
    • 4 thyme sprigs
    • 3 garlic cloves, peeled
    • 2 celery sticks, cut in big chunks
    • 1 red onion, finely sliced
    • 1 red apple, quartered
    • A big handful fresh parsley

    Ingredients

    • Meat from 4 confit duck legs, pulled
    • 1 honey crisp apple, cut in small wedges
    • 1 red onion, cut in small wedges
    • 3 garlic cloves, peeled
    • 5 thyme sprigs
    • 500g smoked maple bacon
    • About 1/4 cup maple syrup
    • Salt and ground pepper

    Preparation

    • In a pan, pour 4 cups water then add salt and sugar. Bring to a boil, stir well to dissolve then remove from heat. Set aside.
    • In a big big big sauce pan or in a brining bag, place the turkey in the bottom then add the rest of the brining ingredients including the salt/sugar mix. Stir well and place in the fridge for about 12 hours or overnight. Do not soak for too long or the turkey might become too salty. Remove from the brine 30 minutes before cooking , drain well and set aside at room temp. *** You do not own a giant pan or a brining bag? Place a garbage bag in the bottom of a big cooler then place your turkey with the brine in it. Close bag tightly, add a couple of ice bags on top and you’ll be in business! ***
    • Preheat the oven at 350°F.
    • For the stuffing, add in a big bowl the duck confit, apple, onion, garlic, thyme sprigs then season with salt and pepper. Toss well. Fill the turkey cavity by pushing hard and try to fit in as much as you can. Place on a big roasting pan, breast up, and tuck in the wings under. Cook in the oven for about 2h / 2h30 or until the breast temperature is at 140°F.
    • Remove from the oven and cover with the maple bacon. Don’t forget the wings! Baste with maple syrup and place back in the oven for about 30 minutes, or until breasts have a internal temperature of 165°F and thighs at 180°F.
    • Remove from the oven and cover tightly with aluminium foil. Let rest for 20 minutes before cutting and serving! Don’t forget to serve the legendary stuffing!

    Innkeeper, drinks!

    +- 20$ Palacios La Vendimia 2015

    A wine produced by the star Alvaro Palacios made with tempranillo and grenacha, with seducing woody accents that will pair perfectly with the maple and duck notes of this legendary turkey!

    +- 30$ Coto de Imaz Gran Reserva 2010

    This "Gran Reserva" with a couple of years of experience, gained wisdom over the years... On a sweet spices, tobacco, prunes and vanilla register, it will pair graciously...

    Réserve de Noël, Les Trois Mousquetaires

    Who says Christmas turkey, also says Christmas beer! Cinnamon, clove, candied fruits, berries, everything is there! Thanks to the little residual sugar and the high alcohol content of this beer, it will be a great pairing! You only have to find the Holiday spirit!

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