Recipe: Vanilla Brined Turkey with Vanilla Bourbon Butter

VANILLA BRINED TURKEY



1 whole turkey (16 to 20 pounds), giblets removed, cleaned and patted dry
FOR THE VANILLA BRINE:
3/4 cup kosher salt
2/3 cup light brown sugar
1/4 cup Spice Islands Old Hickory Smoked Salt
2 tablespoons Spice Islands Ground White Pepper
1 tablespoon Spice Islands Ground Cardamom
2 Spice Islands Cinnamon Sticks
2 teaspoons Spice Islands Mustard Seed
1/2 gallon vegetable stock
1/3 cup Spice Islands Vanilla Extract
1/2 gallon heavily iced water
FOR THE VANILLA BOURBON BUTTER:
1/2 cup unsalted butter, softened
3 tablespoons Spice Islands Vanilla Extract
2 tablespoons sweet bourbon
Salt and pepper to taste
FOR THE AROMATICS:
1 green apple, halved
1 yellow onion, halved
1/2 bunch fresh thyme
1/2 bunch fresh rosemary
1 Spice Islands Cinnamon Sticks

TO BRINE THE TURKEY:
Place the first 8 ingredients of the brine in a large pot and simmer until the spices dissolve. Allow to cool completely.

Pour the cooled stock mixture into a large container (bucket) and stir in vanilla and ice water. Completely submerge the turkey into the liquid, breast side down, and brine for 10 to 16 hours, refrigerated.

TO MAKE THE VANILLA BOURBON BUTTER:
Place the ingredients for the Vanilla Bourbon Butter into a bowl and whisk together until completely combined. Set aside.

WHEN READY TO COOK:
Preheat oven to 450 degrees F.

Remove the turkey from the brine and pat dry. Stuff the cavity of the turkey with aromatics and rub the skin, both under and over, with the Vanilla Bourbon Butter. Season the turkey with salt and pepper.

Tie the legs together tightly, tuck the wings under the back, and transfer the bird to a roasting pan. Place the turkey into the oven and roast for 30 to 40 minutes, allowing the skin to brown.

Remove the turkey from the oven and cover the breast with aluminum foil to prevent burning.

Reduce the oven temperature to 350 degrees F and continue to roast the turkey for 2 1/2 to 3 hours, basting every 30 minutes.

Thirty minutes before the turkey is ready to come out of the oven, remove foil from the breast and continue to roast until an instant read thermometer reads 161 degrees F. Remove the turkey from the oven, loosely covered with foil and allow to rest for 20 to 30 minutes before carving.

Makes 16-20 servings
Source: Spice Islands, ACH Food Companies, Inc.