1 satsuma, thinly sliced
1 tablespoon black peppercorns
2 quarts ice water
2 large turkey-size roasting bags
1 (111⁄2-pound) turkey, giblets and
neck discarded
3 stalks celery, cut crosswise into
3-inch pieces
3 medium carrots, cut crosswise
into 3-inch pieces
1 medium red onion, peeled and
quartered
2 cups low-sodium chicken broth
¼ cup unsalted butter, softened
Tasso Gravy (recipe follows)
Garnish: fresh thyme sprigs,
fresh rosemary, fresh sage,
satsuma slices- In a large stockpot, combine 2 quarts
water, 1 cup salt, cane syrup, brown
sugar, garlic, bay leaves, rosemary,
satsuma, and peppercorns. Bring to
a boil over medium-high heat; cook,
stirring occasionally, until salt and
sugar are dissolved, 1 to 2 minutes.
Remove from heat. Stir in 2 quarts
ice water; let cool completely. - Place a large turkey-size roasting
bag inside another large turkey-size
roasting bag; place in a large roasting
pan. Add turkey to bags; pour brine
mixture over turkey. Seal bags,
pressing out as much air as possible.
Refrigerate for 18 to 24 hours. - Remove turkey, and discard
brine. Pat dry, and let stand at room
temperature for 1 hour. - Position oven rack in lower third of
oven, and preheat oven to 350°. - Scatter celery, carrots,
and onion in bottom of
a large roasting pan.
Place a large roasting
rack over vegetables;
pour broth over
vegetables.
6. Place turkey on roasting rack.
Gently loosen skin from turkey,
keeping skin intact. Rub butter under
skin, over turkey, and in large cavity.
Tie legs with butcher’s twine.
7. Bake for 1 hour; loosely cover
with foil. Bake until an instant-read
thermometer inserted in thigh registers
at least 165°, 1½ to 2 hours more. Let
stand for 20 minutes before serving.
8. Strain and reserve pan drippings
for Tasso Gravy. Transfer turkey to
a serving platter. Serve with Tasso
Gravy. Garnish with thyme, rosemary,
sage, and satsuma, if desired.
TASSO GRAVY
MAKES 2 CUPS¼ cup unsalted butter
¼ cup all-purpose fl our
1¼ cups low-sodium chicken broth,
room temperature
¾ cup reserved turkey drippings
1 ounce tasso, fi nely chopped
½ teaspoon chopped fresh thyme
½ teaspoon Creole seasoning- In a medium saucepan, heat butter
over medium heat. Stir in fl our; cook,
stirring constantly, for 1 minute.
Gradually add broth and reserved
turkey drippings to pan. Increase heat
to medium-high, and bring mixture to
a boil. Stir in tasso, thyme, and Creole
seasoning. Cook, stirring constantly,
until thickened, 1 to 2 minutes.
Serve immediately. - Bake until an instant-read
thermometer inserted in thickest
portion registers 165°, 20 to
30 minutes (depending on size of
turkey breast). Serve with Cranberry-
Satsuma Sauce. Garnish with thyme
and sea salt, if desired.
Note: Remove bone from turkey breast
before slicing.
Kitchen Tip: Don’t fret if your turkey
breast is a bit pink post-frying. Brining
can give meat a pink hue even when
cooked all the way through.
CRANBERRY-SATSUMA SAU CE
MAKES ABOUT 2 CUPS
⅔ cup granulated sugar
½ cup water
⅓ cup fi rmly packed light brown
sugar
½ teaspoon satsuma zest
¼ cup fresh satsuma juice
1 (12-ounce bag) fresh or thawed
frozen whole cranberries
4 teaspoons Creole mustard
1 teaspoon chopped fresh thyme
¼ teaspoon ground black pepper
- In a small cast-iron Dutch oven,
combine granulated sugar, ½ cup
water, brown sugar, and satsuma juice;
bring to a boil over medium-high
heat. Add cranberries; return mixture
to a boil, and reduce heat to medium-
low. Cook, stirring occasionally, until
cranberries burst and mixture is
slightly thickened, 10 to 15 minutes. - Remove from heat; stir in mustard,
thyme, satsuma zest, and pepper. Let
cool completely before serving.
CANE SYRUP-BRINED
ROAST TURKEY
MAKES 8 TO 10 SERVINGS
(photo on page 40)
A cane syrup brine helps keep this
turkey incredibly moist and fl avorful.
2 quarts water
1 cup kosher salt
1 cup cane syrup
¾ cup fi rmly packed light brown
sugar
4 cloves garlic, smashed
2 bay leaves
2 sprigs fresh rosemary