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Chef Leigh Hesling's Roasted Turkey Recipe

12-lb. turkey or 6-lb. breast

BRINE:
1 gallon water
1 c. kosher salt
½ c. brown sugar
1 oz. fresh rosemary
1 oz. fresh thyme
¼ c. black peppercorns
8 cloves
Peel from 2 oranges
Peel from 1 lemon
RUB:
6 Tbsp. extra virgin olive oil
3 Tbsp. Herbs de Provence
Kosher salt & pepper to taste

 

In a container large enough for the turkey, combine brine ingredients, stirring until salt and sugar are dissolved. Add turkey and brine overnight. Rinse turkey and pat dry. Place in roasting pan and rub with oil, Herbs de Provence, salt and pepper. Roast at 350º until internal temperature
reaches 120º. Cover and continue roasting until internal temperature reaches 165º. Allow to sit for 20 minutes.

 

© 1989-2016 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com