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Roasted Earl Grey Turkey

Turkey is first brined in aromatics and Earl Grey tea, then roasted to perfection, producing crispy golden skin with ultra moist and flavorful meat.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 1 14 pound turkey
Author: Four to Cook For

Equipment

  • 6-quart stock pot
  • 10-quart stock pot
  • Roasting pan
  • Meat thermometer

Ingredients

  • 14 pound turkey, defrosted
  • 6 quarts water
  • 10 bags Earl Grey tea
  • 6 lemons three for brine/three for stuffing
  • 6 sprigs 9" rosemary
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1/4 cup extra virgin olive oil
  • 2 cups chicken stock

Instructions

Brine Turkey

  • Bring the water to boil in a 6-quart stock pot and then set aside. Add the tea, peel from three lemons, and three sprigs of rosemary. Cover and steep for 20 minutes.
  • Remove peel, tea bags, and rosemary. Add sugar and salt and stir until dissolved.
  • Let it cool, approximately two hours.
  • When brine is ready, line a large 10-quart stock pot with two 13-gallon kitchen garbage bags. (Even three won't be over-doing it.) The turkey needs to be sealed tight and the wings can't be able to poke through.)
  • Remove wrapping from turkey. If it is still frozen, run it under water a bit. Remove giblets and neck.
  • Place in bag-lined 10-quart stock pot, breast side down. Pour brine over turkey and press turkey down to submerge.
  • Twist out any extra air and tie off. Let brine in refrigerator for 48 hours.

Roast Turkey

  • Allow for two hours of steady cooking while the third for basting every 15-20 minutes.
  • Preheat oven to 350 degrees, Fahrenheit.
  • Line the bottom of a roasting pan with aluminum foil to catch drippings and make cleanup easier. (If you are making Easy Turkey Gravy, do not use foil.)
  • Place a roasting rack in the roaster.
  • Take turkey out of brine, drain, and pat dry. Discard brine. Position in roasting rack, breast up.
  • Stuff turkey with three punctured lemons, three rosemary sprigs, and a large onion that is cut in chunks so that it fits.
  • Rub olive oil all over turkey and place on rack, tucking legs and wings. Using kitchen shears, remove plastic leg clamps.
  • Pour about two cups water on the bottom of the roasting pan.
  • Cover turkey (tent it) with aluminum foil; place in oven and roast for two hours.
  • After two hours, remove the foil and pour a little chicken stock over the turkey. Repeat this process every 15-20 minutes for an hour.
  • Using a meat thermometer, check the temperature of the bird. When the thickest part of the thigh registers 165 degrees Fahrenheit, remove and let stand for about 30 minutes before serving.
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Notes

Using 27" foil is helpful for tenting.