Souvei up your Thanksgiving Turkey

Thanksgiving Turkey with Souvei (translate: flavor)

By popular demand, here is the recipe I followed for my Chef demo at William Sonoma. Try the recommended pairings at the bottom of this post. Here are some tips to keep in mind if you’d like to try brining –

• Dissolve only 1 cup of brine salts in 1 litre of boiling water. Too much of brine will make the turkey too salty.

• Dry the turkey after brining. This is key in getting a nice brown crispy skin that we love on a roasted turkey.

• My favorite herb to sprinkle on the turkey & chutney is basil. Try others and let me know your favorite!

Prep Time: 20 minutes
Cooking Time: 120 minutes
Total Time: 140 minutes
Servings: 4-5

Ingredients

• 1 turkey (3 lbs weight, unflavored or untreated)

• 2 tbsp unsalted butter for roasting

• 1 cup turkey brine

• 8 cups water

•Souvei Chutneys

Directions

1. To make the brine, boil 8 cups of water and then add 1 cup of brine salts.

2. Let the brine cool to room temperature and filter the brine.

3. Remove the giblet bag and wash the turkey well.

4. In a brining bag or a large stock pot, soak the turkey in the brine for 24-36 hours in your refrigerator. Flip the turkey once about 12 hours into the brining.

5. After 24-36 hours, wash the brine off the turkey and pat it dry with paper towels. This step is important to get a nice brown roasted turkey.

6. Rub the butter on the outside of the turkey.

7. Heat the oven to 350’F and roast the turkey in a roasting pan for 2 hours or until the thermometer reads 165’F when inserted into the thickest part of the thigh.

8. Once fully roasted, tent the turkey with aluminum foil and let the turkey rest for 10-15 minutes

9. Slice and serve immediately with a side of Souvei gourmet chutneys.

10. Here are some recommended turkey & chutney pairings with other toppings to make your spread simply decadent-

Turkey topped with Souvei Apple Chutney, bacon bits and Gouda

Turkey topped with Souvei Tamarind Chutney and bacon bits

Turkey topped with Souvei Tomato Chutney, Gouda and freshly chopped herbs (basil or dill)