- Ingredients :
8 cups of cider
1 cup of orange juice
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
¼ cup sherry or cognac
¼ cup kosher salt
¼ cup of agave
1 turkey about 16 to 18 pounds
1 bunch of sage
2 bay leaves
4 tablespoons (½ stick) unsalted butter, melted
Salt and pepper to taste.
- Preparation :
Wash the turkey inside and out with cold water and pat dry with kitchen paper.
Mix the first 7 ingredients, transfer half to the blender and process for 1 minute. Through a sieve or strainer pour the mixture into a container. Using a culinary syringe, inject the liquid into the turkey meat, repeating the procedure in different parts of the turkey until finished. Pour the rest of the mixture into a bowl, submerge the turkey there, cover and refrigerate for 4 hours. After 4 hours, turn the turkey and refrigerate for 4 more hours. Preheat oven to 425 ° F.
Remove the turkey from the refrigerator and carefully insert your fingers between the skin and the meat, arrange some sage leaves and 1 bay leaf there. Place the other herbs in the cavity between the breasts and thighs. Spread the butter on both the skin and the meat and season with salt and pepper to taste.
In a container with a baking rack, arrange the turkey with the breasts facing up and pour the liquid in which it was seasoned over it.
Roast for 30 minutes and reduce the temperature to 350 * F. Every 30 minutes soak it with the same liquids that it releases during cooking. Continue roasting until the skin begins to brown, then cover with aluminum foil and continue roasting until inserting a culinary thermometer into the breast, without touching the bone, registers 165 ° F and in the thighs 175 ° F, this will occur approximately in 3 or 3 ½ hours.
Transfer the turkey to a cutting board, cover it with aluminum foil and let it rest for 30 minutes before you begin to cut it. Serve with delicious fruit jams and garnish with fresh vegetables.