Saturday, July 12, 2014
Inquirer Daily News

Cider and Soy Roasted Turkey

Greg Vernick, a local boy who is getting raves at his new restaurant,<br />Vernick Food and Drink, shares his menu for a family Thanksgiving.  He<br />removes the apple cider and soy brine turkey from the restaurant´s wood<br />stove.  ( Charles Fox / Staff Photographer )
Greg Vernick, a local boy who is getting raves at his new restaurant, Vernick Food and Drink, shares his menu for a family Thanksgiving. He removes the apple cider and soy brine turkey from the restaurant's wood stove. ( Charles Fox / Staff Photographer )

from chef Greg Vernick

10 serving(s)

Cider and Soy Roasted Turkey

Makes 6 to 10 servings

One 12-pound turkey

For the brine:

2 cups apple cider

1 1/2 cups salt

1 cup soy

1/2 cup brown sugar

1 1/2 gallons water

1 head garlic, cut in half horizontally

4 bay leaves

4 sprigs fresh thyme

4 sprigs fresh rosemary

To stuff interior of turkey:

1 head garlic, cut in half horizontally

2 lemons, cut in half

5 sprigs thyme

5 sprigs rosemary

2 bay leaves

For the quick hot sauce:

1 pound fresno peppers

Olive oil

1 cup rice wine vinegar

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon salt

1 teaspoon sugar

2 tablespoons butter

2 tablespoons all-purpose flour

1. Place all brine ingredients in a pot and bring to a simmer. Allow to cool completely. Submerge turkey in brine and keep refrigerated for 18 hours.

2. To cook: Season turkey's interior and exterior generously with salt and pepper. Stuff turkey with garlic, lemons, thyme, rosemary, and bay leaves. Place in a roasting pan and cover with foil. Gently roast in oven at 250 degrees for about 31/2 hours. Remove foil, increase temperature to 350 and roast 1 1/2 additional hours until exterior is deep golden brown and internal temperature reaches 165.

3. To prepare the hot sauce, toss peppers with olive oil and roast at 350 degrees until completely tender. Blend with remaining ingredients. Mixture is best when allowed to sit overnight at room temperature. To finish hot sauce, remove pan drippings from turkey and reserve. Melt butter in a medium sauce pot until foamy. Whisk in flour until fully homogenized. Whisk in remaining pan drippings over medium heat and allow to thicken to gravy consistency. Gradually and gently add hot sauce until ideal spice level is reached. Adjust as necessary.

 

Per serving (based on 10): 678 calories, 81 grams protein, 5 grams carbohydrates, 2 grams sugar, 14 grams fat, 207 milligrams cholesterol, 1,966 milligrams sodium, 1 gram dietary fiber.

 

Tagged as: | Main dish

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