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The Alves-McConaughey “Pantalones” Turkey

Author Laurence Agnew

Ingredients

  • 1 (14 to 16-pound) frozen or fresh young turkey
For the Brine
  • 1¼ cups kosher salt
  • ½ cup light brown sugar
  • 1 gallon vegetable stock or water
  • 1 tbsp black peppercorns
  • 2 tsp allspice Berries *Camila used 2 teaspoons of ground allspice
  • 1 tbsp chopped candied ginger or fresh ginger
  • 1 tbsp coriander seeds
  • 2 whole star anise
  • ½-1 bottle Pantalones Añejo Tequila, depending on your preference.
  • 2 quarts ice
For the Aromatics:
  • 2 red apples, sliced
  • ½ onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 sage leaves
  • Canola oil

Instructions

1-2 Days Before Roasting:
  • Thaw the turkey in the refrigerator or in a cooler maintained at 38°F.
  • In a large stockpot, combine the vegetable stock, kosher salt, brown sugar, peppercorns, allspice berries, candied ginger, coriander seeds, and star anise. Stir occasionally while bringing the mixture to a boil.
  • Once the brine boils and the solids dissolve, remove from heat. Let it cool to room temperature, then refrigerate.
The Night Before Cooking:
  • In a 5-gallon bucket or 22-quart Cambro or a container that is large enough to fit the turkey. 
    *Camila used a beverage bucket to brine her turkey. 
    Mix the chilled brine, Pantalones Añejo Tequila, and ice. Make sure the turkey is fully submerged in the brine and weigh down if necessary. 
    *Ideally, brine turkey for 14-16 hours. Camila brined hers for 16 hours. 
  • Remove the innards from the thawed turkey and place the bird breast-side down in the brine. Ensure the turkey is fully submerged by weighing it down if necessary. Cover and refrigerate for 8–16 hours, turning the turkey once halfway through. For larger birds, brine up to 20–24 hours.
Roasting Day:
  • Preheat your oven to 450°F.
  • Remove the turkey from the brine and rinse thoroughly inside and out with cold water. Discard the brine. Pat the turkey dry. 
  • Aromatic Preparation: In a microwave-safe dish, combine the apples, onion, cinnamon stick, and 1 cup of water. Microwave on high for 5 minutes. Allow the infused aromatics to cool off, then add the steeped aromatics, rosemary, and sage to the turkey’s cavity. *Camila did not add the cinnamon stick to the inside of the turkey. She also cooked it on the stovetop.
  • Tuck the wings under the bird and brush the skin liberally with your favorite high-heat oil, such as Avocado oil.
  • Roasting:
    • Place the turkey on a roasting rack inside a half-sheet pan.
    • Roast at 450°F for 20–30 minutes, checking the color after 15 minutes. The skin should begin to brown nicely. Once the skin is browned, drop the temperature. 
    • Reduce the oven temperature to 325°F and insert a probe thermometer into the thickest part of the breast. Set the alarm to 152°F.
  • Cooking Time: A 14 to 16-pound turkey typically requires 2–2 1/2 hours of roasting. Check for clear juices as a sign the turkey is fully cooked.
Resting and Carving:
  • Allow the turkey to rest, loosely covered with foil, for 30–60 minutes before carving. This ensures the juices redistribute for a moist, flavorful result.
  • Enjoy your perfectly brined and roasted tequila-infused turkey!
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