The turkey absorbs moisture and seasoning during the overnight brining process, which ensures a moist, flavorful bird that doesn't require basting. You’re just not going to believe how tender and juicy this turkey is! If you like, you can serve this with a Poblano Chocolate Mole (see below) for a really amazing flavor combination.

Ingredients

Directions

1. Put the turkey in a large colander and rinse under cold running water. Pat dry with paper towels and set aside.

2. To make the brining liquid, combine the remaining ingredients (except the oil and Essence) with 1 gallon of water in a large non-reactive container. Stir to dissolve the sugar and salt. Add the turkey to the mixture and cover. Refrigerate at least 12 hours, and up to 24 hours. Or, if you don’t have a large, non-reactive container, put the turkey breast in a large, plastic storage bag.

3. Make the marinade in another container, stir to dissolve the sugar and salt, and pour the marinade into the bag. Put the bag inside a large container in case it should leak or drip. Turn the turkey periodically to ensure that the turkey is evenly marinated.

4. Preheat the oven to 375 degrees F. Remove the turkey from the brine and put it in a large, heavy roasting pan, breast side up. Pat dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle the outside and the cavity of the turkey with the Essence. Roast until deep golden brown, and an internal temperature registers 165 degrees F. on an instant-read thermometer, about 1 hour and 45 minutes.

5. Remove from the oven and let stand in the roasting pan or on a serving platter for 15 minutes before carving.

Makes 4 to 6 servings.

Poblano Chocolate Mole

Optional: You can serve the turkey with Poblano Chocolate Mole for a really amazing flavor combination.

Ingredients

Directions

1. Slowly roast peppers over open flame, then roast the onion. Place the charred vegetables in a plastic or paper bag until cool enough to handle.

2. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Roast the onion using the same procedure.

3. Peel the peppers, and remove the seeds and the stems. Roughly chop the peppers and onion into 1/2-inch pieces, and place in a medium-sized mixing bowl. (The charred peppers and onions will yield approximately 2 cups.) Add the remaining ingredients to the bowl and stir to mix well.

4. Heat the vegetable oil in a 4-quart pan over medium-high heat. Add the pistachio and pumpkin seeds and pine nuts, and brown, stirring occasionally, about 5 minutes. (Note that the nuts will make popping sounds as they cook.) Add the chopped poblanos and onions, chili powder, garlic, cumin, coriander, salt, and black pepper, and cook, stirring constantly, for 1 minute. Add the chicken stock and cilantro to the pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes. Add the chocolate to the sauce and stir until dissolved. Add the cream and stir well, and simmer for an additional 15 minutes.

5. Puree the mole with a hand-held immersion blender, or transfer in batches to a blender and puree on high speed. You can serve the mole warm with the "Funky Bird."

Makes 1 1/2 quarts.

Emeril Lagasse c. 2000

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