DELICIOUS Honey Chipotle Roasted Turkey for Thanksgiving

Thaw the frozen turkey in the fridge (1 day for every 4 lbs) or in room temperature water (drain and refill) for a quicker method.

Gather tools: a sharp boning knife and poultry shears.

Remove the giblets and neck from inside the turkey and save for stock.

Cut off the Pope's nose and save it for stock.

Remove the legs by cutting around the oyster and breaking the joint.

Repeat the process for the other leg.

Remove the wings by cutting close to the breast and breaking the joint.

Remove the breasts by cutting along the breast plate and peeling it away.

Wash and sterilize the workspace after handling the turkey.

Dry brine the turkey pieces with salt, ensuring to cover both sides liberally.

Place the brined turkey parts in the fridge overnight or for at least a few hours if short on time.

Place the turkey carcass, wing tips, and giblets into a stock pot.

Add a brine starter liquid and fill with water until covered.

Turn the heat on low, cover with a lid, and simmer for 6 to 12 hours.

After a few hours, add unchopped onion, garlic, baby carrots, and celery to the stock pot.

Cover and continue simmering.

In the final hour or two, add parsley, sage, thyme, rosemary, and bay leaves to the stock pot.

Equipment Needed

Spice Level:

Allergens