Pear-Thyme Brined Turkey

By Marian Cooper Cairns and Mary Allen PerryPublished: Oct 7, 2014

1 Rating

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Johnny Miller

Yields:

8 - 10 serving(s)

Prep Time:

45 mins

Total Time:

1 day

Be sure to choose a fresh, unbrined turkey for this recipe. Many varieties are injected with a salt solution prior to packaging and will make this dish too salty. Reserve a couple of thyme springs to use in the gravy.

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Ingredients

8 cups pear nectar
1 small bunch fresh thyme, divided
4 large fresh sage sprigs
3 fresh bay leaves
3/4 cup kosher salt
1/2 cup dark brown sugar
2 Tbsp. coarsely ground black peppercorns
6 garlic cloves, crushed
1 (12- to 14-pound) fresh whole turkey
2 turkey-size oven bags
8 cups ice
3 sweet onions, cut into wedges
2 pears, quartered
Kitchen string
2 Tbsp. butter, melted
1 tsp. kosher salt
1 tsp. freshly ground pepper
3 cups less-sodium chicken broth
Thyme-Pear Gravy

Directions

1. Step 1Combine pear nectar, half of thyme sprigs, and next 6 ingredients in a large saucepan; bring to a boil and cook, stirring often, 5 minutes or until sugar and salt dissolve. Cool completely.
2. Step 2Remove giblets and neck from turkey and discard. Place a turkey-size oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey, breast side down, inside inner bag. Add pear mixture and ice. Secure and close bags. Chill 18 to 24 hours, turning occasionally.
3. Step 3Preheat oven to 325°F. Remove turkey from bags, discarding brine, and drain well; pat dry with paper towels. Arrange onions and remaining half of thyme sprigs in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Place pears inside cavity. Tie ends of legs together with kitchen string; tuck wingtips under. Brush entire turkey with melted butter and sprinkle with salt and pepper. Pour broth into roasting pan.
4. Step 4Roast at 325°F for 3 to 4 hours or until a meat thermometer inserted into thickest portion of thigh registers 165°F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning in spots, if necessary. Remove from oven, and let stand 30 minutes.
5. Step 5Transfer turkey to a serving platter. Pour reserved drippings through a fine wire-mesh strainer into a bowl to equal 1 1/2 cups, discarding solids. Prepare Thyme-Pear Gravy, and serve with turkey.