Glazed Roasted Turkey

Glazed Roasted Turkey

The centerpiece of any holiday menu, our succulent turkey rises to the occasion with festive presentation and delectable taste. Preparation begins the night before with a brown sugar–sweetened brine that includes garlic, chiles, bay leaves, and juniper berries. Stuffed afterward with thyme, rosemary, onion, and celery, the bird is then coated with a teriyaki glaze and cooked to a deep golden finish.

Glazed Roasted Turkey
Makes 8 servings
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  1. 1 (12- to 15-pound) Brined Turkey (recipe follows)
  2. 4 cups water
  3. ½ cup butter, softened
  4. 3 tablespoons kosher salt
  5. 2 tablespoons freshly ground black pepper
  6. 1 bunch fresh thyme
  7. 1 bunch fresh rosemary
  8. 1 large onion, chopped
  9. 3 stalks celery, chopped
  10. Teriyaki Glaze (recipe follows)
  11. Garnish: fresh sage, fresh rosemary, persimmons, crabapples, kumquats, cranberries, pomegranates
  1. Preheat oven to 425°. Set a roasting rack in bottom of a roasting pan.
  2. Place Brined Turkey, breast-side up, on rack. Add 4 cups water to bottom of pan. Evenly rub butter under and on turkey skin and inside turkey cavity. Season with salt and pepper. Tuck wings under bird. Place thyme, rosemary, onion, and celery in cavity. Truss legs with butcher’s twine.
  3. Roast uncovered for 30 minutes. Reduce oven temperature to 325°. Brush with Teriyaki Glaze, and baste with pan juices, adding more water to bottom of roasting pan as needed to maintain ¼-inch liquid in bottom at all times. Roast for 30 minutes more; baste and glaze again. Continue cooking, basting, and glazing every 30 minutes until meat thermometer registers 165° when inserted in thickest portion of turkey (near the thigh), about 3 hours.
  4. Remove from oven, and let rest for 10 minutes. Transfer to a serving platter.
  5. Garnish with sage, rosemary, persimmons, crabapples, kumquats, cranberries, and pomegranates, if desired.
Brined Turkey
Makes 1
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  1. 4 quarts water
  2. 1 cup kosher salt
  3. 1 cup light brown sugar
  4. 4 garlic cloves, halved
  5. 2 dried chiles
  6. 2 bay leaves
  7. 1 tablespoon black peppercorns
  8. 1 tablespoon green peppercorns
  9. 1 tablespoon juniper berries
  10. 1 (12- to 15-pound) whole turkey, washed,giblets and neck removed
  1. In a container large enough to hold turkey, combine 4 quarts water, salt, brown sugar, garlic, chiles, bay leaves, black peppercorns, green peppercorns, and juniper berries. Whisk until sugar and salt are dissolved.
  2. Submerge turkey into mixture. Refrigerate for 8 hours or overnight.
  3. Remove turkey, let drain, and pat dry. Prepare as directed.
Teriyaki Glaze
Makes approximately 1 cup
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  1. ½ cup butter, melted
  2. ¼ cup soy sauce
  3. 3 tablespoons teriyaki sauce
  4. 1 tablespoon mirin*
  5. 1 tablespoon fish sauce
  1. In a small bowl, whisk together melted butter, soy sauce, teriyaki sauce, mirin, and fish sauce until combined. Use immediately.
  1. *Mirin is a mild rice wine often used in Japanese cooking.
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