For the Brine:
1 Turkey from 9 to 11 lbs.
1 Water to cover the turkey
1 cup kosher salt
2 Spicewalla bay leaves
4 cloves of crushed fresh garlic
For the Marinade:
1 Tbsp honey
3 Tbsp soy sauce
2 Tbsp Spicewalla granulated garlic
2 Tbsp Aji panca paste
1 Tbsp orange juice
3 cups of white wine
2 Tbsp Lime juice
2 Tbsp yellow Mustard
1 Tbsp Spicewalla mexican Oregano
1 Tbsp Spicewalla Rosemary
1 Tbsp Spicewalla Thyme
4 Tbsp Salt
1/2 Tbsp Spicewalla white pepper
1/4 tsp Spicewalla cumin powder
8 oz Salted Butter
- Mix water and salt in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged, add the bay leaves and fresh garlic. Cover and refrigerate overnight, up to 12 hrs.
- Then wash, dry, and it is ready to be smeared with the following marinade mix: honey, soy sauce, ground garlic, aji panca paste, orange juice, 1 cup of white wine, lime juice, yellow mustard, oregano, rosemary, thyme, kosher salt, cumin and, white pepper. Marinade about 4hr. Add the apple inside the turkey.
- Once all the flavors are on all sides, place the turkey in the oven over 325*C for approx 3hrs.
- Brush the turkey with melted butter every 30 minutes for the entire duration of cooking and add white wine if you need it, to have the juice to make gravy.