Are you hosting this year? Can you even cook? We’ve got you covered. Here’s a delightfully delicious way to cook everyone’s favorite Thanksgiving Day bird.
Combine this recipe with Chef Miami’s Cranberry-oats stuffing recipe to create a magnificent holiday meal.
Ingredients
1 (14 to 16 pound) turkey
1 1/2 gallon vegetable stock
1 cup sea salt
2 cups cranberry sauce
1 gallon iced water
1 cinnamon stick
3 tbs chopped parsley
1 cup garlic sauce
1 cup coconut oil
Salt and pepper (optional)
½ cup chopped onion
Make It Happen
The night before roasting your turkey; in a stockpot over medium heat combine salt, cranberry sauce, 1 gallon vegetable stock and salt. Stir occasionally and bring to boil. Let it cool. Mix it with the iced water. In a large casserole place the turkey breast side down and pour the mixture on top (turkey has to be fully immersed). Cover and place it in the fridge for 7 to 15 hours or overnight. Take turkey from the fridge. Preheat oven to 390 F. Take your turkey and rinse inside and out with cold water. Let it dry on roasting rack. Combine cinnamon stick, onion and 1 cup of water in a microwave safe container for 4 minutes. In a separate bowl combine garlic sauce, coconut oil, parley and vegetable stock. Add the cinnamon mix. Coat the turkey skin with the mix. Stuff turkey with cranberry-oat stuffing and tuck the wings underneath the bird. Roast the turkey on lowest rack of the oven for 30 minutes. Reduce oven heat to 300 F and insert the thermometer into the thickest part of the bird. Cover the turkey with foil and let it roast for about 3 hours, pouring mixture occasionally, so the bird doesn’t dry. Remove foil and broil for 20 minutes or until golden brown.
This content was published by Chef Miami and shared with HUMANFITPROJECT.com
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