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Brined and Roasted Heritage Turkey

Turkey is a classic for a reason. Ours is flavorful and tender, yet simple and refined. Just right for Thanksgiving and beyond.

SKU 1365-recipe


  • 1 12# Turkey
  • 2 qt cider
  • 1 cup salt
  • ½ cup brown sugar
  • 6 cloves garlic smashed
  • 6 pc. Star anise
  • 6 slices ginger ¼ thick
  • Juice of 2 oranges, peels saved for brine
  • 1 tbsp. Tellicherry pepper
  • 1 tbsp. juniper
  • Sprig of thyme, rosemary, sage


  1. Place all ingredients except turkey in pot and bring to simmer.
  2. Add 1 gallon of water. Place turkey in large pot and pour cooled brine over turkey. Make sure the turkey is submerged. Brine overnight.
  3. Preheat oven to 375°.
  4. Remove turkey from brine and pat dry with paper towels.
  5. In roasting pan, line with chopped apples, onions, celery root, and squash. Add 1 cup turkey stock or chicken stock.
  6. Place turkey breast side down and cook for about 1 hour. Turn heat down to 325.
  7. Turn turkey over taking care and cook approximately another 1 ½ hrs. Basting throughout cooking time. Cook to internal of 160, remove from oven and allow to rest 20 minutes, bird should finish at 165 after taking out.