Emeril Lagasse shares a holiday favorite with a kick. Try his holiday brined turkey with Fresh Cranberry Compote.

Ingredients

Directions

1. To make the brining liquid, combine the ingredients listed above, except for the vegetable oil and the Emeril's Essence, in a large nonreactive container and stir.

2. Put the turkey in a large colander and rinse under cold running water. Put the turkey in the brine, cover, and refrigerate, turning the turkey at least four times. Soak for at least 12 hours and up to 24 hours. (If you do not have a large non-reactive container, put the turkey in a large, heavy-duty plastic garbage bag. Make the marinade in a large bowl and pour the marinade into the bag. Put the bag inside a large container or roasting pan in case it should leak or drip.) Preheat the oven to 375 degrees F.

3. Remove the turkey from the brine (discard the brine) and put it breast side up in a large heavy roasting pan. Pat the turkey dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle on both sides with the tablespoon of Emeril's Essence.

4. Roast until deep golden brown and an instant-read thermometer inserted in the thigh joint reads 170 degrees F. Allow about 15 minutes per pound — approximately 3 hours. Transfer to a platter and let stand for 15 minutes before carving. Then carve the turkey and serve with the fresh cranberry compote (recipe below).

A whole turkey too much? Get the recipe for a Brined Turkey Breast.

Recipe copyright 2001, Emeril Lagasse

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