1 batch fills one 2.5 inch hotel panPortion by weight
Keyword Volume Recipes
Servings 506 ounce servings
Ingredients
2large turkeys20-25 pounds each
BRINE
pintwater
3/4cupkosher salt
1cupbrown sugar
1tablespoonvegetable stock base
1tablespoonwhole black peppercorns
1 1/2teaspoonsallspice berries
1 1/2teaspoonscandied gingerchopped
2applescut into quarters
2onionscut into quarters
3stalks celeryrough cut into chunks
1container frozen apple juice concentrate
watericed, enough to cover turkey
FOR ROASTING:
2red applequartered
1onionquartered
1cinnamon stick broken into pieces
4 - 6sprigs rosemary
6 - 8leavessage
Canola oilfor roasting
Instructions
THAW
4-5 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Fast thaw: in sink under cool running water.
MAKE BRINE
Combine pint of water with apples, onion, celery, stock base, brown sugar, salt, sugar, peppercorns, allspice and ginger; bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Stir in apple juice concentrate. Refrigerate overnight.
BRINE BIRD
Rinse turkey, inside and out.
Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
Add 1/2 cooled brine base to container. Place both split turkeys into the container, breast-side down. Add the second half of brine base. Add enough ice water to cover. Refrigerate for 72 hours, turning once each day.
HOUR BEFORE ROASTING
Remove bird from brine. Rinse and pat dry with paper towels.
Preheat convection ovens to 400*F.
ROAST
Arrange apple, onion, cinnamon, rosemary and sage on a sheet pan lined with aluminum foil.
Arrange each turkey, cavity side down, on half sheet on top of aromatics. Rub skin with vegetable or canola oil. Season with salt and pepper. Put into oven.
After 30 minutes, decrease the oven temperature to 325 *F, and tent each bird with aluminum foil to prevent burning. Roast until the temperature reaches 155 *F.
Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes.
PREP TO SERVE
Shingle thick sliced turkey in 2.5" full hotel pan with 1/8 – 1/4"spacing from top of bottom slice to top of next slice. Pour 2 cups of prepared gravy over thick sliced turkey and cover.
Bake covered in 325° F oven for 30-40 minutes until internal temperature reaches 160° F. Rotate pans during cooking.