Servings: 12 people
Calories: 800kcal
Ingredients
- 15 lb Turkey brined
- 1 large Sweet onion peeled and quartered
- 1 large Apple quartered
- 2 cups Water
Brine
- 3 gallons Cold Water
- 8 cups Bourbon
- 2 cups Maple Syrup
- 2 cups Kosher Salt
- 1/2 cup Brown Sugar
- 1 cup Peppercorns toasted
- 1 cup Coriander Seeds toasted
- 4 whole Bay Leaves toasted
- 4 whole Cinnamon Sticks toasted
Cajun Butter
- 5 tbsp Brown Sugar packed
- 2 1/2 tbsp Smoked Paprika
- 2 1/2 tsp Chipotle Chili Powder
- 2 1/2 tsp Garlic Powder
- 2 1/2 tsp Sea Salt additional to taste inside turkey
- 2 1/2 tsp Black Pepper additional to taste inside turkey
- 1 1/2 tsp Onion Powder
- 1 tsp Cumin
- 9 tbsp Unsalted Butter softened
Instructions
Brine
- Combine all ingredients together in a 5 gallon bucket. Stir/whisk well to ensure that all o the salt and sugar has dissolved.
- Prepare your protein as needed (i.e. remove neck, rinse, drain liquid, etc.). Place protein in the brine, cover, and refrigerate for 8-12 hours.
- After 8-12 hours, remove the protein from the brine, pat dry, and proceed with your preferred recipes and methods for cooking your protein.
Roasting
- Preheat oven to 450 degrees.
- Remove turkey from brine and drain. Place on a cutting board and pat dry with paper towels.
- Gently separate the skin from the flash using your hands, starting from the large cavity end of the turkey.
- Combine spices with softened butter until thoroughly mixed. Massage butter/spice mixture under the skin being sure to spread it evenly.
- Move the turkey to a roasting pan, placing it on the rack to lift it off the bottom. Season the interior of the turkey with salt and pepper to taste. Quarter a sweet onion and apple and insert them into the cavity.
- Pour 2 cups of water into the bottom of the roasting pan. Tent the turkey with aluminum foil.
- Flash roast at 450 degrees for 3 hours or until an instant read thermometer places in the thigh reads 175 degrees.
- Remove from the oven, tilt the large cavity down and drain excess rendered fat and juices into the pan. Transfer turkey to a cutting board or platter.
- Loosely cover with foil and rest the turkey for 30 minutes.
- Carve and serve!
Nutrition
Serving: 1.5lbs | Calories: 800kcal | Carbohydrates: 12g | Protein: 93g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 357mg | Sodium: 846mg | Potassium: 1407mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1133IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 9mg | Phosphorus: 856mg
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