CHILI-CITRUS-BRINED ROAST TURKEY

Crispy skin? Juicy turkey? Great flavour? Check, check, check. These are three reasons to brine your turkey, so what are you waiting for? This one lends a mild chili flavour, along with sweet and tangy citrus. The only drawback to brining is the drippings aren’t good for gravy, as they’re too salty. If you want to make gravy, cook it in a saucepan instead of the roasting pan, and use a good-quality turkey or chicken stock. Ancho chilies are mild and won’t contribute heat with the chili flavour. If you like some heat, add 1 tsp (5 mL) hot pepper sauce to the juice for basting. Be sure the container you use will hold the entire turkey snugly to keep the brine surrounding the turkey—and that it fits in your fridge. Save some meat for the Leftover-Turkey Cornmeal Cobbler (recipe next page), and you’ve got weekday meal plans solved.

BRINE

12 cups (3 L) cold water (approx.), divided 3/4 cup (175 mL) pickling or kosher salt

3/4 cup (175 mL) granulated sugar

1 tbsp (15 mL) ancho chili powder or regular chili powder

4 cloves garlic, peeled and smashed 3 limes, thickly sliced

2 large oranges, thickly sliced

TURKEY

1 turkey, 12 to 14 lbs (5.44 to 6.35 kg) 2 tbsp (30 mL) sunflower or canola oil 1 tsp (5 mL) ancho chili powder or regular chili powder

1/2 large orange

1/2 lime

1 For the brine, combine 4 cups (1 L) of the water, salt, sugar, chili powder and garlic in a large pot over medium heat. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and stir in limes and oranges, mashing to release juices. Add remaining cold water. Let cool completely.

2 For the turkey, remove neck and parts tucked in cavity of turkey, if necessary. Rinse out cavity. Place turkey in a large food-safe bag (a turkey brining bag or roasting bag works well) set in a container, or place turkey directly in a non-reactive container that fits turkey snugly. Pour in brine and seal bag around turkey to make sure it’s completely surrounded with brine. If using a container, add more cold water, if necessary, to immerse turkey; cover container. Refrigerate for at least 12 hours or for up to 24 hours.

3 Preheat oven to 400°F (204°C).

4 Remove turkey from brine and discard brine, fruit and garlic. Pat turkey dry inside and out with paper towels. Combine oil and chili powder in a small bowl. Squeeze juice from orange and lime; measure about 1/4 cup (60 mL) orange and 1 tbsp (15 mL) lime juice. Combine juices in a measuring cup or small bowl and set aside. Stuff squeezed-out orange and lime rinds inside turkey cavity.

5 Place turkey, breast-side up, on a rack in a large roasting pan. Tuck wing tips under wings and tie legs together. Brush all over with oil mixture.

6 Roast turkey for 1 hour. Baste with half of the reserved juices. Lower the heat to 350°F (177°C) and roast for 1 hour, basting with remaining juices after 30 minutes. Roast for 30 to 45 minutes longer, without basting, or until meat thermometer inserted in thickest part of thigh reads 170°F (77°C). Tent loosely with foil if skin starts to get too dark before turkey is cooked.

7 Transfer to a cutting board or platter, tent with foil and let rest for 20 minutes before carving. Reserve 1 thigh and about one-third of 1 breast (enough for 2 cups/500 mL) for Leftover-Turkey Cornmeal Cobbler; let cool, then refrigerate in an airtight container for up to 3 days.

Serves 8 with leftovers