Demo Kitchen Recipes: Oven Roasted Turkey & Turkey Brine
Did you know Binny's Highland Park features a restaurant level demonstration kitchen? We have a lot of fun teaching you how to pair wine, beer and spirits with handcrafted dishes - especially when it comes to holidays. Give Chef Scott's Oven Roasted Turkey and Turkey brine recipes a chance this holiday season. Your guests will be begging for this recipe by the end of the meal.
Oven Roasted Turkey
- 1- 12lb Turkey
- 1lb Butter, room temperature
- 1/2 Bunch Fresh Sage, chopped
- 1 Bunch Fresh Thyme, chopped
- 1/2 Bunch Fresh Rosemary, chopped
- 8 Cloves of Garlic, minced
- Salt and Black Pepper to taste
- 2 Cups Apple Juice/Cider
- 2 Large Onions, rough chopped
- Pat your turkey dry with paper towel and let sit at room temp for 45 minutes to 1 hour.
- In a mixing bowl, combine the soft butter, herbs, and a generous amount of salt and pepper. Work the butter with your hands until the herbs are evenly distributed.
- Rub the turkey with the herb butter, getting all sides and under the skin. Lightly season with more salt and pepper.
- Place the onions and apple cider in the bottom of a roasting pan and place the turkey on top.
- Roast the turkey in a 450-degree oven for 30 minutes to brown it. Drop the oven temp to 350, tent the breast with foil and roast for another 2.5-3 hours or until the internal temperature at the thickest part of the thigh hits 155 degrees. Let rest for 20-30 minutes before carving.
What's a turkey without a good brine? Chef Scott's turkey brine recipe is a one-of-a-kind salt solution. It forces the turkey to retain more moisture and become well seasoned and creates synergy amongst the other dishes - both sweet and salty. It truly helps to make the turkey the centerpiece.
- 7 qts Water
- 1/2 bottle Dry Riesling
- 1 1/2 c Kosher Salt
- 6 Bay Leaves
- 2 Tbsp Coriander Seed, whole
- 2 Tbsp Black Peppercorns, whole
- 1 Tbsp Cloves, whole
- 1 Tbsp Allspice, whole
- 1 Tbsp Fennel Seeds, whole
- 1 1/2 tsp Mustard Seeds, whole
- 2 Onions, sliced
- 6 Garlic Cloves, smashed
- 1 bunch Fresh Thyme
- In a large pot, combine all ingredients except for 5 quarts of water. Bring to a boil then let cool.
- Combine the salt and spice mixture with the rest of the water and pour over your turkey, either in a brine bag or large cooler.
- Let turkey brine for 24 hours, weighing it down if necessary.