Turkey (Egg & Dairy-free)

18 to 20 pound turkey

(I use an organic fresh turkey with no additives. I also brine my turkey overnight.)

 

Brine:

Turkey --- neck, heart and liver removed, set aside

  • 3 gallons of cold water

  • 1½ cups salt

  • 1¾ cups brown sugar

  • 8 to 10 sprigs of thyme

  • 8 to 10 sprigs of rosemary

  • 2 leaves of fresh sage

  • 2 bay leaves

  • 2 oranges, sliced

  • 1 onion, sliced

  1. Remove 1 quart of the water and place in a 3-quart saucepan, add the brown sugar and salt, bring to a boil over medium high heat and stir until dissolved. Remove from heat and cool. Pour the salt and sugar water back into the 3 gallons of water and add the thyme, rosemary, sage leaves, oranges and onion. Add the turkey. Refrigerate for 8 to 24 hours. Remove and rinse thoroughly, pat dry.

  2. One hour before the turkey goes into the oven remove from refrigerator and prepare. Have a large turkey roaster ready. Place on the bottom s turkey roasting pan, 6 stalks of celery cut into fourths, 6 large carrots cut into fourths, 2 large onions cut into eighths, 8 sprigs of fresh thyme and rosemary, 2 leaves of sage, 2 bay leaves, a handful of Italian parsley stalks. Place the turkey on top of this mixture.

  3. In a bowl combine ¾ cup of softened dairy-free margarine, 1½ tablespoons minced fresh thyme and rosemary, ½ tablespoon minced fresh sage and 2 tablespoons of minced fresh parsley and 1 teaspoon of freshly ground black pepper. Do not add salt to a brined turkey. Loosen the breast and thigh and leg skin and rub half of the margarine mixture under the skin. Rub the remaining mixture over the entire turkey. Stuff the turkey and truss it. Pour in about 2 cups of chicken broth. Place in preheated 350 degree oven for about 4½ hours, basting with juices about every ½ hour, adding more broth if needed. Turn heat to 400 degrees ½ hour before turkey is done. Make sure turkey comes to 165 degrees for the breast and 170 degrees for the thigh, remove from oven. Remove the stuffing to an oven proof dish and keep covered in oven until ready to serve. Let turkey sit, lightly covered with foil for at least 20 minutes before cutting.           

*Read every label and list of ingredients each time you purchase a product to make sure they are not using egg and dairy.