Perfectly juicy Christmas turkey

Name: Perfectly juicy Christmas turkey
Prep time: 1 h
Cook time: 3 h
Yield: 8
Cuisine: Québécoise
Ingredients: 1 young turkey seasoned with butter of about 6kg, neck and giblets removed, thawed; 24 cups cold 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; 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 1 h
Refrigeration 12 h
Cooking 3 h
Servings 8
Freezing Absolutely

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Ingredients for the brine

1 young turkey seasoned with butter of about 6kg, neck and giblets removed, thawed
24 cups cold 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

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Preparation

In a sauce 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 water and 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. 3 days = No go.) 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!