Baked Turkey with Tarragon Orange Sauce

By Chef Eddy Van Damme

Prep Time:

45m

Bake/Cook Time:

2h 30m - 3h

Yield:

13-15 pound turkey

Plan for:

Brine 10-16 hours

Tarragon may be one of the most underused herbs in the kitchen, which is a shame considering its delicate, aromatic anise flavor is the perfect complement to poultry, fish, and vegetables. This Baked Turkey with Tarragon Orange Sauce takes your holiday meal to the next level. Brining the turkey before baking ensures a moist and tender bird.

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Products Used

Light Brown Sugar Poly Bag

Ingredients

Brine

4 cups water
1/2 cup salt
1/2 cup Imperial Sugar Light Brown Sugar
12 average size bay leaves
2 tablespoons oregano
1 tablespoon coarse grind black pepper
3 sprigs thyme
Parsley stems from one bunch
16 cups ice-cold water
1 turkey (13-15 pounds)

Herb Butter

1 stick butter, soft
5 tablespoons fresh tarragon
4 tablespoons fresh flat leaf parsley, chopped
1 teaspoon thyme
1 tablespoon ground black pepper
1 tablespoon garlic powder

Inside Turkey

4 medium-sized shallots
1 apple
4 carrots
3 tarragon sprigs
3 parsley sprigs

Glaze

Tarragon Orange Sauce

Directions

For brine: Boil first listed water, salt, brown sugar, bay leaves, oregano black pepper, thyme, and parsley stems. Let cool completely and then add second listed cold water.
Remove innards of turkey and place breast side down in a large stockpot, brining bag or bucket. (Do not use a huge pot as it will have to fit into refrigerator.) Pour brining liquid over turkey to completely submerge bird. Place in the refrigerator overnight or up to 10-16 hours.
Next day, prepare the herb butter - remove leaves from tarragon and retain stems and less desired leaves to be stuffed inside turkey later. Combine all herbs and seasoning with butter and set aside.
Preheat oven at 450°F and remove turkey from brine. Place in a roasting pan or roasting rack. Discard brine and pat bird dry with paper towels.
Squeeze your hand underneath skin of turkey and place a liberal amount of herb butter underneath skin. (At first, it will be a bit uncomfortable but it is not hard to do.) Repeat until all herb butter is used.
Cut shallots in rings, cut unpeeled apple in 12 slices, slice carrots in rings and place along with remaining herbs inside turkey.
Cross turkey legs together and tie with butcher twine. Tuck wings underneath turkey. Oil outside skin of turkey liberally with olive oil. Sprinkle with additional ground black pepper and garlic powder and place in oven.
Bake at 450°F for 30 minutes and then reduce oven temperature to 350°F. Bake until thickest part of bird has reached 162°F, about 2 1/2 to 3 hours.
Carve turkey and serve with Orange Tarragon Sauce.

Imperial Sugar Insight

Tip: Brining turkey ensures a tender and juicy meat. Remember that a purchased frozen turkey takes several days to defrost in the refrigerator before it is ready to be used.

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