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Crispy Brined Turkey with Truffle Butter
Ingredients
- for the brine (adjust amounts depending on the size of your turkey):
- water (enough to submerge your turkey)
- 60 g of sea salt per liter of water
- cognac, to taste (add enough to your brine that you can taste it in the solution)
- strips of orange zest
- sliced fennel
- toasted fennel seeds
- bay leaves
- sliced onion
- thyme
- garlic cloves
- for the truffle butter:
- truffle shavings
- sea salt
- fresh ground black pepper
- room-temperature butter
- for the turkey:
- 1 turkey, preferably heritage breed
- 3 lbs of butter, melted, plus more if needed
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