What is the secret to a juicy and flavourful turkey? Brine! And maybe wrapping it in bacon. Turkey doesn’t have to be complicated, it just needs a little TLC! Soaking your turkey the night before in salt water with aromatics allows the flavours to penetrate the meat and allow for your juiciest and best-tasting turkey this holiday season!

Ingredients:

• 10lb Turkey

• 4 onions peeled and halved

• 4 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 4 large carrots

• 4 stalks celery

• 1 lemon – de-seeded and chopped

• 1 pack bacon

BRINE

• 2 cups salt

• 2 cups maple syrup

• 3 gallons cold water

• 1/2 tbsp Peppercorns

• 2 bay leafs

• 4 cloves Garlic – chopped

• 2 bay leaf

• 1 lemon – chopped and deseeded

• 5 sprigs Fresh Thyme

• 2 bunches Green ends of leeks

*optional 1/4 cup chopped candied ginger

GRAVY

• 2 cups Chicken broth

• 1 cup white wine

• 2-3 tbsp arrowroot starch

• 1 tbsp fresh thyme minced

• Salt and pepper

EQUIPMENT NEEDED

• Large roasting pan

• Large pot to submerge your turkey in brine

• Meat thermometer

METHOD

Step 1: Rinse turkey and remove giblets. For the brine whisk the salt and maple syrup in cold water until it’s fully dissolved. Add in peppercorns, chopped garlic, bay leaf, candied ginger, lemon, thyme and leeks. Submerge the turkey in the bring and place in fridge for 12 hours minimum or overnight.

Step 2: Preheat the oven to 400F (200C)

Step 3: Remove the turkey from the brine and rinse well under cold water and pat dry with paper towel. Ensure that you remove as much moisture as possible for a crispier skin

Step 4: Layer the pan with the chopped onion, carrots and celery. Season turkey with freshly ground pepper and wrap in bacon. You do not need to add salt as the brine has sufficiently salted the turkey. For more flavours, add chopped lemon, fresh thyme and rosemary inside the turkey cavity!

Step 5: Place the turkey on the bed of onion, carrots and celery and place in the oven for 1 hour then without opening the oven, turn the heat down to 300F (150C) and continue to roast for 2-3 hours depending on the size of the turkey. During this time, check on the turkey every 20-30 minutes and baste using the pan drippings. This will allow for a nicely browned and crispy turkey, and then a slow cook so that it does not dry out. If you notice that the skin is beginning to brown with still a lot of cooking time remaining, cover with tin foil after each baste to avoid burning * 

Step 6: After 2 1/2 hours check the internal temperature of the turkey and continue to do so for every 15 minutes. Roast until the breast meat reaches at least 170F. A rough guideline is 12 minutes per pound of turkey

Step 7: When turkey is finished remove from oven and tent under tin foil for 20-30 minutes so it allows the juices to settle evenly in the meat

Step 8: While the turkey is resting, it’s gravy time! 

Step 9: Using the pan drippings, remove the top layer of fat and the bed of veggies. With the remaining juices, place your roasting pan over medium heat on the stove. Add in chicken stock, wine and stir while scraping the bottom of the pan to dissolve all of the browned bits and bring to a simmer

Step 10: Dissolve the arrowroot starch in 1 tbsp of water and add to the pan, whisk until the gravy becomes thick. Add in your favourite fresh herbs, taste test, season if needed and enjoy!

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Perfect Pairings:

This recipe pairs perfectly with our tired and tested nutrition protocols.
Leaning Protocol
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