Recipe by Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio.
From the National Turkey Federation
1 12-pound WHOLE TURKEY, fresh or thawed
1/4 Cup salt
1/2 Cup sugar
10 black peppercorns, whole
1 Medium orange, peeled and juiced
1 Gallon cold water
Combine all ingredients, except turkey, in large pot and simmer over low heat for 1-½ hours.
2 bay leaves
Sprigs fresh rosemary
4 Sprigs fresh thyme
2 Medium carrots, peeled, cut into 2-inch pieces
2 Medium white onions, peeled, cut into 2-inch pieces
2 celery ribs, peeled, cut into 2-inch pieces
Place herbs and vegetables in body cavity and secure.
1 Pound unsalted butter, softened
2 Medium oranges, juiced
1-1/2 Teaspoons salt
1/4 Teaspoon pepper
1/2 Cup maple syrup
1 Tablespoon fresh rosemary, chopped
1/2 Tablespoon fresh thyme, chopped
2 Cloves garlic, finely chopped
Place slices on a platter and garnish with oranges.
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