If you are looking forward to serving a juicy and flavorful bird this Thanksgiving, stop looking for recipes — this is the one! It comes straight from the kitchen of the re-imagined Rohr's at the Morris Inn. Helpful hint: The recipe can also be used as a brine for pork and salmon. Your turkey will pair well with Rohr's Garlic Mashed Potatoes, say the chefs at the Morris Inn.
- 7 bags black tea
- 2 oranges
- 2 limes
- 2 lemons
- 2 jalapenos, halved
- ½ lb. fresh ginger, sliced
- 10 cardamom pods
- 2 cloves
- 2 bay leaves
- ½ pound salt
- 24 oz sugar
- 2 gallons water
- 1 gallon ice
- Any size turkey
1. Add all of the dry ingredients and tea to a large pot.
2. Cut the fruit in half and squeeze juice into the pot, then add the fruit.
3. Add the water and whisk until the sugar and salt dissolve.
4. Wait 10 minutes for the tea to steep.
5. Add the ice and refrigerate.
Soak the turkey in the brine for 8 to 48 hours — the longer the better. Take turkey out of brine and cook according to turkey weight (about 15 minutes per pound in a 350 F oven until internal temperature reaches 165 F).
Garlic Mashed Potatoes
- 2 lb russet potatoes
- 2 lb Yukon gold potatoes
- 8 oz butter at room temperature
- 12 oz hot milk
- 12 oz hot cream
- 4 oz garlic confit, chopped into a paste
- Salt and pepper to taste
- Scrub, peel and cut potatoes into large pieces.
- Boil or steam until tender enough to mash easily.
- Drain and dry them over low heat until no more steam rises from them.
- While the potatoes are still hot, puree them through a ricer, into a heated bowl.
- Add the butter and mix until just incorporated.
- Add milk, cream, garlic, salt and pepper.
- Whip with an electric mixer until smooth and light.