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Recipe Detail Page
Chili-Citrus-Brined Roast Turkey
Holiday 2021
Crispy skin? Juicy turkey? Great flavour? Check, check, check. These are three reasons to brine your turkey, so what are you waiting for? This one lends a mild chilli flavour, along with sweet and tangy citrus. The only drawback to brining is the drippings aren’t good for gravy, as they’re too salty. If you want to make gravy, cook it in a saucepan instead of the roasting pan, and use a good-quality turkey or chicken stock. Ancho chillies are mild and won’t contribute heat with the chilli flavour. If you like some heat, add 1 tsp (5 mL) hot pepper sauce to the juice for basting. Be sure the container you use will hold the entire turkey snugly to keep the brine surrounding the turkey—and that it fits in your fridge. Save some meat for the Leftover-Turkey Cornmeal Cobbler (recipe follows), and you’ve got weekday meal plans solved.
Serves 8 with leftovers
BRINE
12 cups (3 L) cold water (approx.), divided
3/4 cup (175 mL) pickling or kosher salt
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) ancho chili powder or regular chili powder
4 cloves garlic, peeled and smashed
3 limes, thickly sliced
2 large oranges, thickly sliced
TURKEY
1 turkey, 12 to 14 lbs (5.44 to 6.35 kg)
2 tbsp (30 mL) sunflower or canola oil
1 tsp (5 mL) ancho chili powder or regular chili powder
1/2 large orange
1/2 lime
1. For the brine, combine 4 cups (1 L) of the water, salt, sugar, chilli powder and garlic in a large pot over medium heat. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and stir in limes and oranges, mashing to release juices. Add remaining cold water. Let cool completely.
2. For the turkey, remove the neck and parts tucked in the cavity of the turkey, if necessary. Rinse out the cavity. Place turkey in a large food-safe bag (a turkey brining bag or roasting bag works well) set in a container, or place turkey directly in a non-reactive container that fits turkey snugly. Pour in brine and seal bag around the turkey to make sure it’s completely surrounded with brine. If using a container, add more cold water, if necessary, to immerse the turkey; cover the container. Refrigerate for at least 12 hours or for up to 24 hours.
3. Preheat oven to 400°F (204°C).
4. Remove turkey from brine and discard brine, fruit and garlic. Pat turkey dry inside and out with paper towels. Combine oil and chilli powder in a small bowl. Squeeze juice from orange and lime; measure about 1/4 cup (60 mL) orange and 1 tbsp (15 mL) lime juice. Combine juices in a measuring cup or small bowl and set aside. Stuff squeezed-out orange and lime rinds inside the turkey cavity.
5. Place turkey, breast-side up, on a rack in a large roasting pan. Tuck wing tips under wings and tie legs together. Brush all over with oil mixture.
6. Roast turkey for 1 hour. Baste with half of the reserved juices. Lower the heat to 350°F (177°C) and roast for 1 hour, basting with remaining juices after 30 minutes. Roast for 30 to 45 minutes longer, without basting, or until the meat thermometer inserted in the thickest part of the thigh reads 170°F (77°C). Tent loosely with foil if the skin starts to get too dark before the turkey is cooked.
7. Transfer to a cutting board or platter, tent with foil and let rest for 20 minutes before carving. Reserve 1 thigh and about one-third of 1 breast (enough for 2 cups/500 mL) for Leftover-Turkey Cornmeal Cobbler; let cool, then refrigerate in an airtight container for up to 3 days.
Serves 8 with leftovers
ALL-IN-ONE ROASTED ROOT VEGETABLES
The only trick to cooking a variety of differently textured vegetables at once is to cut each one the right size so they all cook in the same amount of time. Harder veg gets cut smaller, while softer veg is left in larger chunks. Toss them all on a sheet pan, tuck them on the rack under your turkey (or whatever else is in the oven), and you’ve got the easiest and most colourful side dish ever.
6 carrots
6 parsnips
4 medium white or yellow potatoes, scrubbed or peeled
1 red onion
1/2 rutabaga
2 medium sweet potatoes, scrubbed or peeled
3 tbsp (45 mL) sunflower or canola oil
2 tsp (10 mL) dried sage, crumbled
1 tsp (5 mL) dried savoury, rosemary or thyme (or a mixture)
1 tsp (5 mL) salt, plus more to taste
Freshly ground pepper to taste
1. Preheat oven to 350°F (177°C). Line a large rimmed baking sheet with parchment paper or a reusable baking mat.
2. Cut carrots into 3/4-inch (2 cm) chunks, cutting chunks from thick ends in half. Place in a large bowl. Cut parsnips into 1 1/2-inch (4 cm) chunks, cutting chunks from thick ends in half or quarters if large, and add to bowl. Cut white potatoes, onion and rutabaga each into 3/4-inch (2 cm) chunks and add to bowl. Cut sweet potatoes into 1-inch (2.5 cm) chunks and add to bowl.
3. Add oil, sage, savoury, 1 tsp (5 mL) salt and pepper to taste and toss to coat. Spread out on the lined baking sheet.
4. Bake on lower rack in oven for 1 1/4 to 1 1/2 hours, stirring occasionally, until vegetables are tender and browned. If you have an extra rack available in the oven, or when the turkey comes out, divide vegetables between 2 sheets to speed up cooking time and increase browning. Season to taste with salt and pepper. If desired, set aside enough vegetables for 2 cups (500 mL) chopped for the Leftover-Turkey Cornmeal Cobbler; refrigerate in an airtight container for up to 3 days.
Serves 8 with leftovers
LEFTOVER-TURKEY CORNMEAL COBBLER
After the glitz and glamour of all those holiday meals, it’s time for warm and cozy comfort food. Turn your leftover Chili-Citrus-Brined Roast Turkey and All-in-One Roasted Root Vegetables into this biscuit-topped cobbler. Pop it in the oven, turn on a movie, pull up a blanket and settle in for a relaxing meal on the sofa. If you don’t have leftover vegetables, this is where that stash of frozen veggies comes to the rescue.
COBBLER TOPPING
1/2 cup (125 mL) milk
1/3 cup (80 mL) plain yogurt (not fat-free)
1 1/4 cups (310 mL) all-purpose flour
1/4 cup (80 mL) cornmeal
1 tbsp (15 mL) chopped fresh leafy herbs, such as sage, parsley or basil, or 1 tsp (5 mL) dried
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
2 tbsp (30 mL) butter, melted
FILLING
1 tbsp (15 mL) butter
1 small onion, chopped
2 tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) turkey stock or chicken broth
1/2 cup (125 mL) milk
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) chopped leftover Chili-Citrus-
Brined Roast Turkey, about 10 oz (285 g)
2 cups (500 mL) chopped leftover All-in-One
Roasted Root Vegetables or frozen vegetables, thawed and drained
Salt and freshly ground pepper
1. Preheat oven to 400°F (204°C).
2. For the cobbler topping, whisk together milk and yogurt in a measuring cup. Whisk together flour, cornmeal, herbs, sugar, baking powder, baking soda and salt in a bowl. Set aside.
3. For the filling, melt 1 tbsp (15 mL) butter in a 9 to 10-inch (23 to 25 cm) ovenproof skillet or a medium shallow ovenproof saucepan (see TIP) over medium heat. Cook onion, stirring, for about 5 minutes or until softened. Sprinkle in flour; cook, stirring, for 1 minute. Gradually whisk in stock, then milk and mustard. Bring to a gentle boil, whisking often. Boil, whisking, for about 3 minutes or until thickened. Stir in turkey and vegetables, and season with salt and pepper to taste. Turn off heat.
4. To finish cobbler topping, whisk 2 tbsp (30 mL) melted butter into yogurt mixture and pour over dry ingredients. Stir just until evenly moistened. Drop cobbler batter by about 8 large spoonfuls on top of simmering filling.
5. Bake for 20 to 25 minutes or until topping is golden brown and a tester inserted in the topping (without poking the filling) comes out clean.
TIP If you don’t have an ovenproof skillet or the right size of ovenproof saucepan, make the sauce in a regular saucepan, then combine the filling in an 8-cup (2 L) shallow baking dish before adding the cobbler topping. You may need to increase the baking time.
Serves 4
