Chef’s Secret Thanksgiving Turkey by Δείpno®

Serves: 8–10
Turkey: 9–11 lb (4–5 kg), fully thawed
Brining: 8–12 hours, refrigerated
Oven: 350°F (175°C)

Ingredients

Aromatic brine

• 5 liters water
• 150 g kosher salt, weighed
• 5 tablespoons honey
• 1 onion, peeled and quartered
• 7 garlic cloves, lightly crushed
• 7 sprigs fresh thyme
• 5 sprigs fresh rosemary
• 7–10 bay leaves
• 5 tablespoons Δείpno^® TAJ MAHAL Pepper Blend (or another pepper blend)
• 1 orange, sliced
• ½ lemon, sliced

SYMPOSIUM butter

• 4 sticks unsalted butter, softened, plus a little extra if needed
• 5 tablespoons Δείpno^® SYMPOSIUM Tarragon & Mandarin Seasoning
• 1–2 tablespoons olive oil

For the turkey cavity

• 3–4 slices maple bacon
• 1 additional large onion, peeled and quartered
• 5 additional garlic cloves
• 3–4 additional sprigs fresh thyme
• 1 additional small sprig fresh rosemary
• 1–2 teaspoons additional Δείpno^® SYMPOSIUM Blend
• 1 tablespoon of the prepared SYMPOSIUM butter
• ½ additional orange, optional

For the roasting pan and gravy

• 1 additional onion, peeled and quartered
• 250 ml unsalted chicken or turkey broth, plus a little extra broth or water if the pan dries out
• Reserved turkey roasting juices, excess fat removed

1. Prepare the aromatic brine

Combine all the brine ingredients in a large pot. Bring briefly to a boil, stirring to dissolve the salt and honey. Remove from heat and cool completely before adding the turkey.

2. Brine overnight

Submerge the fully thawed turkey in cold brine in a food-safe container. Cover and refrigerate for 8–12 hours at or below 40°F (4°C). Remove the turkey, discard used brine and pat dry. Do not rinse raw poultry.

Check whether your turkey is already salted or injected before brining. Avoid adding extra salt after brining.

3. Make the SYMPOSIUM butter

Mix 4 sticks of softened unsalted butter with 5 tablespoons of Δείpno^® SYMPOSIUM Tarragon & Mandarin Seasoning and 1–2 tablespoons of olive oil until smooth. Add a little more SYMPOSIUM if you prefer a stronger flavor.

Set aside 1 tablespoon for the cavity. Divide the rest between beneath the skin and the outside.

4. Butter the turkey and add the cavity aromatics

Starting at the neck end, gently loosen the skin over the breast without tearing it. Spread small portions of seasoned butter directly over the breast meat beneath the skin, then smooth the skin into place and coat the outside with the remaining butter.

Just before roasting, loosely place 3–4 slices of maple bacon, 1 quartered onion, 5 garlic cloves, 3–4 thyme sprigs, 1 small rosemary sprig, 1–2 teaspoons of Δείpno^® SYMPOSIUM and the reserved tablespoon of butter inside the cavity. Add ½ orange if desired. Do not pack tightly. Use fresh aromatics, not those from the discarded brine.

5. Roast, baste and rest

Preheat the oven to 350°F (175°C). Add 1 quartered onion and 250 ml unsalted broth to the roasting pan, then place the turkey on a rack above them. Cover loosely with foil. If the pan begins to dry out, add a little more broth or water.

Use 13–15 minutes per pound as a planning estimate only; actual cooking time varies. Occasionally spoon pan juices over the turkey. Remove the foil during the final 30–45 minutes to brown the skin; this is part of the overall roasting time.

Use a thermometer to confirm 165°F (74°C) in the thickest breast and innermost thigh and wing, avoiding bone. The center of the cavity ingredients, including the maple bacon, must also reach 165°F (74°C). Continue cooking as needed. Rest for 20–30 minutes before carving.

Optional bacon topping

Lay additional strips of maple bacon over the turkey breast for extra flavor and to help shield the surface. Remove toward the end if needed for browning and ensure the bacon is fully cooked. Watch closely as maple bacon browns quickly.

Plan ahead

Thaw fully in the refrigerator, allow time to cool the brine, brine overnight for 8–12 hours and allow roasting time plus a 20–30 minute rest. Keep the turkey refrigerated during brining.