Roasted Chicken or Turkey to Die For!

Since we couldn't get a grass fed turkey, we chose to get 2 smaller chickens (8-9 pounds each) that were organic and fresh. We did two variations....

Note: These recipes were inspired by Food Network but have some modifications.

Ingredients:

Orange-Tea Bourbon Brine and Classic Herb Butter:

       Brine Ingredients:

• 2 quarts water
• Zest in wide strips and juice of 5 oranges
• 2 cups kosher salt
• 1 cup sugar
• 12 black tea bags
• 4 bay leaves
• 6 cloves
• 12 peppercorns
• 1 cup bourbon

        Butter Ingredients:

• 2 sticks softened butter
• 2 tbsp. chopped parsley, fresh
• 1 tbsp. dried sage and thyme (or fresh)
• 1 tsp. pepper
• 1/4 tsp. paprika
• 1/8 tsp. ground cloves

Juniper Brine and Rosemary-Lemon Butter:

        Brine Ingredients:

• 2 quarts water
• 2 cups kosher salt
• 1.5 cups brown sugar
• 2 tbsp. juniper berries
• 1 tbsp. peppercorns
• 3 bay leaves
• Zest of 1 lemon (wide strips)

        Butter Ingredients:

• 2 sticks of softened butter
• 5 minced garlic cloves
• 1 tbsp. finely chopped rosemary
• 2 tsp. fennel seeds
• 1 tsp. lemon zest
• 1/2 tsp. pepper

What to do:

1. For each bring, bring the ingredients to a boil in a large pot, then simmer 10 minutes. Add 4 quarts of water (and/or ice too cool it faster)and let it cool. Submerge the turkey or chicken into the brine....use a bag in a bowl or a large container...add water to fully cover it. Refrigerate at least 8 hours overnight.
2. While the turkey/chicken is soaking, pre-make your butter to set aside for the next day. Mix together the ingredients for each butter and set aside. After removing the turkey/chicken from the brine, rinse and pat dry. Reserve 4 tbsp. from each of the butters for the gravy. Rub the butter under the skin of the birds and then some on the top, around the legs, etc. Let the turkey stand 30 minutes at room temperature before roasting. Tip: Place on a metal platform or on vegetables so you have access to the drippings for your gravy.
3. Put the oven rack in the lowest position; preheat the oven to 350. Put the turkey breast side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until skin is golden brown and the thermometer inserted into the thigh registers 165, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserve flavored butter into your gravy just before serving.