Recipe by Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio.
From the National Turkey Federation
1 12-pound WHOLE TURKEY, fresh or thawed
1/4 Cup salt
1/2 Cup sugar
10 black peppercorns, whole
1 Medium orange, peeled and juiced
1 Gallon cold water
Combine all ingredients, except turkey, in large pot and simmer over low heat for 1-½ hours.
2 bay leaves
Sprigs fresh rosemary
4 Sprigs fresh thyme
2 Medium carrots, peeled, cut into 2-inch pieces
2 Medium white onions, peeled, cut into 2-inch pieces
2 celery ribs, peeled, cut into 2-inch pieces
Place herbs and vegetables in body cavity and secure.
1 Pound unsalted butter, softened
2 Medium oranges, juiced
1-1/2 Teaspoons salt
1/4 Teaspoon pepper
1/2 Cup maple syrup
1 Tablespoon fresh rosemary, chopped
1/2 Tablespoon fresh thyme, chopped
2 Cloves garlic, finely chopped
Place slices on a platter and garnish with oranges.
All content © Copyright 2000 - 2014 WorldNow and WQOW. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's pubic inspection file should contact News Director Dan Schillinger at 715-852-5920. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at firstname.lastname@example.org.