Preparation
Brine:
1 Gallon of Vegetable Stock
1 cup of Salt
One 10/12 pound Turkey
½ cup of Honey
4/5 Chopped Carrots
½ cup of Brown Sugar
4 chopped onions
1 Gallon of Ice Water
2 Chopped Celery Stalks
5 Sprigs of Thyme
1 quart Chicken or Turkey Stock
1 stick of unsalted melted butter 5 Sprigs of Rosemary
1 Halved Lemon
Salt and pepper
1 Halved Orange
3 Bay Leaves
900 Jefferson Rd
Rochester, NY 14623
585-272-9470
Brined Turkey
Ingredients
Brined Turkey
▶ Bring one Gallon of Vegetable Stock to a
boil. Next, add salt, brown sugar, honey, thyme,
rosemary, bay leaves, orange, and lemon to the
stock and boil for ten minutes. Remove stock
from heat or turn off the heat and add ice water.
Once the liquid is cool submerge your turkey
breast side down in pot and Brine for at least four
hours but preferably twenty four hours.
▶ Remove from Brine and pat the inside and
outside of the turkey dry with paper towel.
▶ Preheat Oven to 325 degrees.
▶ Brush the turkey with butter then lightly salt
and pepper the turkey and place breast side down
in a heavy baking pan (lightly oil the pan) over
chopped onions, celery, and carrots.
▶ Cook the turkey for one hour, remove the
turkey and flip it so the breast side is now up.
▶ Place the turkey back in the oven, and cook
for an additional hour and a half or until the
thickest part of the thighs read 165 degrees on a
thermometer.
▶ While cooking the turkey be sure to baste with
either chicken stock or turkey stock every half an
hour.
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Preparation
Ingredients
1 pound of cubed brioche bread
½ pound of chopped bacon
2 tablespoons of olive oil
2 medium chopped onions
1 chopped celery stalk
1 tablespoon chopped garlic
3 tablespoons of finely chopped thyme
1 tablespoon of finely chopped sage
Salt and pepper
2/3 cup of chopped parsley
1 stick of softened unsalted butter
2 ¼ cups of chicken stock
3 cans of shucked chopped oysters in their liquor (juice)
900 Jefferson Rd
Rochester, NY 14623
585-272-9470
www.PalmersDirectToYou.com
Oyster Brioche Stuffing
Oyster Brioche Stuffing
▶ Preheat oven to 325. Place bread evenly on
baking sheet/s and bake until dried and golden
about 15 to 20 minutes.
▶ While the bread is baking, in a pot heat olive
oil and add bacon. Render the fat from the
bacon then add onion, celery, garlic, thyme,
sage and sauté until the vegetables have
softened. Remove the bread from the oven
and let it cool enough so that you can touch it,
about ten minutes.
▶ In a mixing bowl add toasted bread, the
sautéed vegetables, chicken stock, herbs, and
bacon mixture, unsalted butter, parsley, and
chopped oysters (with their liquor/juice), salt
and pepper and toss gently. Cover the stuffing
with foil and bake for a half an hour.
▶ Put the oven on broil. Uncover the stuffing
and broil it in the oven for an additional 15
minutes or until the stuffing is golden brown.
Preparation
Ingredients
1 10/12 pound turkey
4/5 Chopped Carrots
4 Chopped Onions
2 Chopped Celery Stalks
1 quart vegetable stock for basting
Salt and pepper
Compound Butter:
1 stick of softened unsalted butter
1/8 cup of chopped garlic
1/8 cup of chopped fresh dill
1/8 cup of chopped fresh thyme
Rind of one Lemon
Rind of one orange
900 Jefferson Rd
Rochester, NY 14623
585-272-9470
www.PalmersDirectToYou.com
Roasted Turkey
Roasted Turkey
▶ Preheat oven to 325.
▶ Combine all ingredients of the compound
butter and mix them together.
▶ Gently pull the skin from the breast enough so
that you can slip your hand between the skin and
the breast and then massage ¾ of the compound
butter onto the turkey. With the remainder of the
compound butter massage the entire turkey.
▶ Lightly oil then salt and pepper the turkey.
Place the turkey breast side up on a heavy baking
pan (lightly oil the pan) over chopped carrots,
onions, and celery. Place in the oven.
▶ Cook the turkey for 2-2.5 hours (basting every
half an hour) or until the breast is cooked to 165
degrees. Remove the drums, thighs, and wings
and place them back over the vegetables and
continue to cook them until the thickest part
of the thighs are 165 degrees, about 20 more
minutes. While the drums, thighs, and wings are
cooking place foil around the turkey breasts to
keep the temperature from dropping too rapidly.
Don’t be afraid of the breasts getting cold, the
longer they have to rest the better.