Chef Leigh Hesling’s Roasted Turkey

Chef Leigh Hesling’s Roasted Turkey

12-lb. turkey or 6-lb. breast

Brine: 

1 gallon water

1 c. kosher salt

½ c. brown sugar

1 oz. fresh rosemary

1 oz. fresh thyme

¼ c. black peppercorns

8 cloves

Peel from 2 oranges

Peel from 1 lemon

 

Rub: 

6 Tbsp. extra virgin olive oil

3 Tbsp. Herbs de Provence

Kosher salt & pepper to taste

In a container large enough for the turkey, combine brine ingredients, stirring until salt and sugar are dissolved. Add turkey and brine overnight. Rinse turkey and pat dry. Place in roasting pan and rub with oil, Herbs de Provence, salt and pepper. Roast at 350º until internal temperature reaches 120º. Cover and continue roasting until internal temperature reaches 165º. Allow to sit for 20 minutes.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver, Inc., and unauthorized commercial use is forbidden.