Thanksgiving with the Coast Guard: Roast turkey

Thanksgiving is a time for friends, family and, of course, food! All this week, Coast Guard Compass will be sharing Thanksgiving recipes from Coast Guard food service specialists stationed around the globe.

If you’re still looking for that perfect side dish, a recipe for your main course or an amazing dessert, these Coast Guard food service specialists have got you covered!

Stay tuned all week as we share these original and creative fall favorites, enjoyed by Coast Guard crews throughout the holiday season. If you have any suggestions or fall favorites of your own, please feel free to leave them in the comments below.

Petty Officer 2nd Class Tyler Henninger prepares a roasted turkey onboard Coast Guard Cutter Halibut. U.S. Coast Guard photo by Petty Officer 1st Class Sondra-Kay Kneen.

Petty Officer 2nd Class Tyler Henninger prepares a roasted turkey onboard Coast Guard Cutter Halibut. U.S. Coast Guard photo by Petty Officer 1st Class Sondra-Kay Kneen.

Today’s recipe comes from Petty Officer 2nd Class Tyler Henninger, currently assigned to Coast Guard Cutter Halibut. Enjoy!

Roast Turkey

Ingredients

Brine:
4 Bay Leaves
2 Sprigs of Rosemary
3-4 Sprigs of Thyme
6-8 Sage leaves
2 Tsp Chili Flake
1 Cinnamon Stick
2Tbsp black pepper
Salt (See instructions below to determine amount)

Roasting Prep:
½ Yellow Onion
½ Apple of your favorite variety
1 Sprig of Rosemary
2 Sprig of Thyme
4-5 Sage Leaves
Salt
Pepper
Melted Butter or Oil for coating turkey

U.S. Coast Guard photo by Petty Officer 1st Class Sondra-Kay Kneen.

U.S. Coast Guard photo by Petty Officer 1st Class Sondra-Kay Kneen.

Instructions:

Note: If turkey is frozen place in a leak proof container in the refrigerator 4 days prior to cooking to properly thaw. The day before you plan on cooking prepare and brine the turkey as follows:

1. Remove giblet package and neck from turkey if included
2. Place turkey in a large leak proof container big enough to submerge the entire turkey
3. Add water one gallon at a until the turkey is covered
4. Remove approximately 6 cups of water and place in a pan on the stove to boil
5. Add all brine ingredients. Add ½ cup of salt for every gallon of water used to cover turkey
6. Once salt is dissolved remove the brine for heat and a few cups of ice to chill the brine
7. Once cooled add the brine to the container with the turkey and mix
8. Store the turkey in the refrigerator overnight

Preparing Turkey for Roasting:

1. Preheat oven to 350
2. Remove turkey from brine and rinse with clean water then pat dry
3. Salt and Pepper the cavity of the turkey then fill with the aromatics
4. If your turkey does not come with a clip holding the turkey legs in place use butchers twine to tie the leg together
5. Lightly coat the skin of the turkey with melted butter or oil followed by salt and pepper
6. Place the turkey breast side down in a roasting pan with a rack. Make sure the pan is large enough to hold the drippings from the turkey without spilling over
7. Place turkey in the oven and roast till a thermometer inserted into the thigh reads 140 to 150 degrees. For a 13-16 lb turkey it should take 2 ½ to 3 hours
8. Turn the turkey breast side up. At this point the turkey can be basted with its own drippings to provide extra crispy skin. Continue roasting till thermometer inserted in to the thigh reads 161-165
9. Remove the turkey from the oven and loosely cover with foil. Allow the turkey to rest at least 30 minutes before carving

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