Paula Johns's Recipe

Golden Roasted Turkey

Category: Entrees

Your holiday turkey will never turn out dry again if you reach for this receipe. Brining overnight and stuffing with apples results in moise meat. Micahel Williams Sr., Moreno Valley, CA.

4 cartons (32 oz)vegetable broth
1 cup kosher salt
1/2 cup packed brown sugar
1-1/2 tsp whole allspice
1 tbl whole peppercorns
1-1/2 tsp minced fresh gingerroot
4 qts cold water
2 turkey size oven roasting bags
1 turneky ( I used fresh ) (14-16 lbs)
1 cup water
1 med apple sliced
1 small onion sliced
1 cinnamon stick (3 inches)
6 fresh sage leaves
4 fresh rosemary sprigs
1 tbl canola oil
1/2 tsp pepper

In a stockpot, combine the first six ingredients. Bring to a boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.

Place a turkey-sized oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Regerate for 18-24 hours, turning occasionally.

In a small bowl, combine the water, apple, onion and cinnamon. Microwave on high for 3-4 minutes or until the apples are tender; drain water.

Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, sage and rosemary in turkey cavity. Skewer turkey openings; tie drumsticks together.

Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325 degrees for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180 degrees. (Cover loosely with foil if turkey browns too quickly.).. Cover and let stand for 145 minutes before carving; discared apple mixture and herbs.

Nutrition facts: 8 oz cooked turkey equals 540 calories, 25 g fat(7 g saturated fat), 245 mg cholesterol, 596 mg sodium, 1 g carbohydrate, 0 fiber, 72 g protein.