Clementine and cranberry turkey

Name: Clementine and cranberry turkey
Prep time: 1 h 30 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 24 cups (6 L) water; 3/4 cup (180 ml) coarse sea salt (never fine salt, it salts almost twice as hard by volume); 1/4 cup (60 ml) brown sugar; 750 ml white beer; 1/2 cup (125 ml) orange juice; 6 sprigs fresh thyme; 4 bay leaves; 1 red onion, peeled and cut into large chunks; 3 garlic cloves, peeled and lightly crushed; 2 tablespoons (30 ml) black peppercorns; A 5 kg (11 lb) turkey, thawed, giblets removed; 1/4 cup (60 ml) fresh cranberries; 4 clementine quarters; 1 cup (250 ml) softened salted butter; The zest of 3 clementines; 1/2 cup (125 ml) whole fresh cranberries; 5 clementines, halved (you can use the 3 whose zest you removed); 1 small red onion, cut into large chunks; About 1 teaspoon (5 ml) dried thyme

Preparation 1 h 30 min
Refrigeration 12 h
Cooking 2 h 30 min
Servings 6 to 8
Freezing Absolutely

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Ingredients for the brine

24 cups (6 L) water
3/4 cup (180 ml) coarse sea salt (never fine salt, it salts almost twice as hard by volume)
1/4 cup (60 ml) brown sugar
750 ml white beer
1/2 cup (125 ml) orange juice
6 sprigs fresh thyme
4 bay leaves
1 red onion, peeled and cut into large chunks
3 garlic cloves, peeled and lightly crushed
2 tablespoons (30 ml) black peppercorns
A 5 kg (11 lb) turkey, thawed, giblets removed

Ingredients for the butter

1/4 cup (60 ml) fresh cranberries
4 clementine quarters
1 cup (250 ml) softened salted butter
The zest of 3 clementines

Ingredients for the rest

1/2 cup (125 ml) whole fresh cranberries
5 clementines, halved (you can use the 3 whose zest you removed)
1 small red onion, cut into large chunks
About 1 teaspoon (5 ml) dried thyme

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Preparation

Start with the brine. Bring 4 cups (1 L) of water to a boil in a saucepan, then remove from the heat. Add the salt and brown sugar and stir until dissolved. Let cool for 20 minutes.
Pour everything except the turkey into a very large pot and stir well. Add the turkey and push it down so it’s fully submerged. Cover and refrigerate overnight. It’s best to put the turkey in at night, right before bed, so it doesn’t brine too long. No giant pot or brining bag? Line the bottom of a clean cooler with a large garbage bag, put the turkey in with the brine, and pack a few bags of ice around it. That’s it!
Take the turkey out of the brine and drain it well. Set it in a roasting pan, breast side up, and tuck the wing tips underneath.
Preheat the oven to 350°F (180°C).
Make the butter. In a food processor, purée the cranberries and clementine quarters. Pour into a bowl, add the butter and clementine zest, season with salt and pepper, and mix. Set aside.
Loosen the skin over the turkey breasts and slide about half of the butter mixture between the skin and the meat. Take about 3 tablespoons (45 ml) of the butter and press it on top of the breasts to make a little mound. Spread the rest all over, on the wings and thighs, pressing so it sticks to the skin. Put some in the cavities too!
Pack the cranberries, clementines and onions into the large cavity, pushing to fit as many as you can. As you can see in the photo, I kept a few pieces to set right on top. Season the turkey with salt and pepper and sprinkle with thyme to taste.
Roast for 2 hours to 2 hours 30 minutes, or until the internal temperature of the thighs reaches 180°F (82°C). Cover with aluminum foil if the skin on top browns too fast.
Take out of the oven and cover with aluminum foil. Let rest for 10 minutes before carving and serving!