>>Chez Montier’s Fool Proof Sweet Honey Roasted Turkey
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½ cup table salt
1 15-pound turkey (Serves 10 to 12 persons)Tea Seasonings
1 tablespoon ground sage
½ tablespoon ground pepper
¾ tablespoon ground celery seed
2 tablespoon fresh minced thyme
1 tablespoon onion powder
1 tablespoon garlic powder
½ tablespoon ground allspice
1½ tablespoon kosher salt
½ cup honey
¼ cup vegetable oil
2 cup of chicken stockRub Seasonings
2 large chopped onion
2 large chopped carrots
2 large chopped stalks of celery
1 tablespoon ground sage
½ tablespoon ground pepper
¾ tablespoon ground celery seed
2 tablespoon fresh minced thyme
1 tablespoon onion powder
1 tablespoon garlic powder
½ tablespoon ground allspice
1½ tablespoon kosher salt
½ cup honey
¼ cup vegetable oil
2 cup of chicken stockDIRECTIONS
To make the “Tea” bring the chicken stock to a boil. Add the seasonings to the hot liquid and return to a boil. After ten minutes remove from the heat and steep until cool. Strain the tea through a fine tea strainer or cheesecloth. Retain the liquid and dispose of the solids and place in the refrigerator until chilled. Bring to room temperature before use.
Dissolve salt in a large plastic container of cool water. Soak thoroughly cleaned and plucked turkey in salted water in refrigerator for a minimum one hour and up to eight hours. Remove the bird, place on wire rack and pat dry.
With a “Flavor injector” (A large syringe device) liberally inject the tea mixture deep into the breast, the thigh and the leg muscles. Similarly inject the oil deep into the bird. Let the turkey rest for ten to fifteen minutes to allow the juice to be absorbed into the flesh.
Combine all ingredients for coating in a bowl and liberally rub on the turkey. Be sure to thoroughly coat the inside the cavity.
Stuff the chopped root vegetables and the fresh herbs into the cavity of the turkey and truss the legs and tuck wings under.
Place turkey, Breast down on a metal rack in a roasting pan to allow air to circulate completely, this allows the bird to cook evenly and the breast to remain juicy. Put turkey into a pre heated oven set to 400 degrees. Allow a cooking time of approximately 12 to 15 minutes per pound. Cook at 400 degrees for 30 minutes. Reduce heat to 350 degrees and roast another 2 hours. Further reduce heat to 225 degrees for 1 hour.
To brown the breast, flip the bird breast side up and roast on 400 degrees about 15 to 20 minutes or until the color is golden brown. Note: give the turkey a coating of spray shortening to help with an even browning. Check for doneness with a thermometer. The breast should be about 160 degrees.
Remove the turkey from the oven and let it rest about 15 to 20 minutes to reabsorb the juices.
Carve and enjoy!!!!
Serves 10 to 12 persons.
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