Angora White Turkey Recipe

Prepare a strong black tea by steeping the tea bags in 8 cups (about 2 liters) of hot water for 10 minutes. Remove tea bags and let the tea cool to room temperature.

In a large pot, combine kosher salt and brown sugar. Add the cooled tea, crushed garlic, peppercorns, bay leaves, thyme, rosemary and sage. Add additional cold water as needed to bring the total brine volume to about 2 gallons (including the tea) so the turkey can be fully submerged. Stir until salt and sugar dissolve.

Add a generous amount of ice to cool the brine to refrigerator temperature (below 40°F / 4°C). Submerge the turkey breast-side down in the brine, weigh it with a plate if necessary to keep submerged. Refrigerate for 12–18 hours. For a 12–14 lb turkey, 12–18 hours gives good flavor and moisture balance.

After brining, remove the turkey from the brine, discard the brine. Rinse the turkey thoroughly inside and out under cold water to remove excess surface salt. Pat dry very well with paper towels. Transfer to a rack set over a sheet pan and refrigerate, uncovered, for 2–4 hours or up to overnight to dry the skin further (this helps crisp the skin).

In a bowl, combine the softened unsalted butter, lemon zest, chopped parsley, chopped thyme, chopped rosemary, minced garlic, ground white pepper and 1 tsp salt. Mix until well blended and smooth. Stir in 1–2 tablespoons olive oil to loosen the compound butter to a spreadable consistency.

Gently loosen the skin over the turkey breast and thighs with your fingers, taking care not to tear it. Spread about two-thirds of the compound butter directly under the skin over the breast and thighs, massaging it evenly onto the meat. Rub the remaining compound butter over the outside of the skin for flavor and browning.

Preheat the oven to 325°F (165°C). Position a rack in the lower third of the oven.

Stuff the turkey cavity with the quartered onion, lemon halves, carrot chunks, celery and a few sprigs each of thyme and rosemary. Truss the legs loosely with kitchen twine so the bird cooks evenly (optional).

Place a rack in a large roasting pan. Scatter the remaining onion, carrots and celery in the bottom of the pan and add the remaining thyme and rosemary sprigs. Pour 2 cups of chicken or turkey stock into the pan. Position the turkey breast-side up on the rack. Tuck wing tips under the bird to prevent overbrowning.

Brush the turkey skin lightly with 1–2 tablespoons olive oil if desired and season the exterior lightly with a pinch of salt and additional white pepper to taste (the brine has already seasoned the meat).

Roast the turkey in the preheated oven at 325°F (165°C). Plan for about 13–15 minutes per pound for an unstuffed 12–14 lb turkey (approximately 2.5–3 hours), but begin checking earlier. Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The turkey is done when thigh reads 165–170°F (74–77°C) and the breast reads 160–165°F (71–74°C).

Every 40–45 minutes, baste the turkey lightly with pan juices. If you prefer a sweet glaze, mix the maple syrup or honey with 2 tbsp softened butter and brush over the breast during the last 20–30 minutes of roasting to avoid burning.

If the skin is browning too quickly, tent the breast loosely with foil after the first hour of cooking. Remove foil for the last 20–30 minutes to let skin crisp and brown.

When the turkey reaches the target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–30 minutes; resting allows juices to redistribute and makes carving easier.

Remove kitchen twine and the aromatics from the cavity. Reserve pan juices for gravy if desired by skimming fat. Carve the turkey: remove legs and thighs, then breasts and slice against the grain. Arrange on a platter and sprinkle chopped fresh parsley over the sliced meat for a fresh finish.

Serve with pan gravy or your choice of sides. Leftover turkey can be refrigerated in airtight containers for up to 3–4 days.