<p>Richard Blais’ Roasted Turkey with Five Aromatic Spices and Orange Sauce </p><p>Here’s a simple dynamic take on a traditional roast turkey by stuffing the bird under its skin with soft butter and seasoning the wet brine and skin with Chinese five spice has a wonderful aromatic and sweet aroma that is perfect for turkey!</p><p>Making a homemade five spice blend is strongly recommended, but if you must buy it premade, avoid one that uses Szechuan pepper, which can have a polarizing taste. You can make your own by toasting whole spices and pulverizing them in a coffee grinder.</p><p>You’ll need around a 1/2 cup of five spice mixture for this recipe, regardless of your turkey’s size. </p><p>Homemade Five Spice Blend Ingredients*: 5 tablespoons whole white peppercorns 8 tablespoons fennel seed 12 pieces of star anise 3 tablespoons cloves 2-3 cinnamon sticks </p><p>Chef’s Notes: * In a dry pan, place the spices on the stove top on medium heat for a few minutes until they release a nice aroma. Then, grind in a coffee grinder. </p><p>Orange Sauce Ingredients: 1 small white onion diced 12 garlic cloves minced 2-3 cups turkey, duck or chicken stock 1 quart orange juice 1 tablespoon of Morton® Coarse Kosher Salt 3-4 tablespoons sherry vinegar 1 – 2 pounds butter </p><p>Brine Directions: </p><p>Make sure the turkey is completely thawed. Unwrap it, remove and save the neck and giblets for another use, and you’re ready to get started. </p><p>Rinse turkey in cool water, then pat dry with paper towels. </p><p>For a wet brine, in a stockpot, completely dissolve 3 tablespoons of the homemade five spice blend and ½ cup of Morton® Coarse Kosher Salt mixed into 2 gallons of cool water. </p><p>Then completely submerge turkey in the brine. If you’re using a brining bag, place the turkey in the bag, then fill with your brine until the bird is completely submerged.</p><p>Refrigerate turkey in the brine for at least 8 hours but no more than 14 hours. </p><p>Remove turkey from the brine, then discard the brine.</p><p>Rinse turkey inside and out under cool running water for several minutes to remove the brine ingredients.</p><p>For crispier skin, place turkey in a rimmed baking sheet and refrigerate uncovered or loosely covered for 8 hours. </p><p>Almost time to get cooking. Remove turkey from the refrigerator for 30 to 60 minutes to bring to room temperature before putting it in the oven. </p><p>Cooking Directions:</p><p>After the bird comes out of the wet brine and is rinsed and patted dry, season the bird liberally with the remaining five spice mixture.</p><p>Using a pastry bag or your hands, wiggle the birds skin away from the flesh and fill the underside of the bird’s skin over the breast with the butter at room temperature. </p><p>Place the seasoned turkey in a roasting pan on a rack, untrussed and cook the bird at 325 degrees F breast side up for 3- 4 hours depending on the size of your turkey. This is roughly 15 minutes a pound at 325 degrees F. At 3 hours, toss in the garlic and chopped onion and give the bird a nice basting with its own juices.</p><p>Turn the oven up to 350 degrees F to brown the bird for its last 1/2 hour to hour of cooking. Now, add 3 cups of orange juice, and the Morton® Coarse Kosher Salt to the pan.</p><p>Remove the bird when the internal temperature at the deepest part of the breast reaches 165 degrees F and put the bird on a platter for carving and let it rest.</p><p>Combine the ingredients from the pan and whisk in the remaining cup of orange juice and using a blender to buzz the sauce to emulsify. Adjust with a little more salt and a splash of sherry vinegar. </p>