Roasted Turkey
|
Image
Video
|
Prep Time:
Cooking Time: Turkey: 1 |
|
 1 reviewRoasted Turkey Recipe. If you want a juicy and flavorful turkey this is the recipe to follow. The key to this recipe is soaking the turkey in a brine. It takes a couple of days but its well worth the effort and your guests will love it.
|
||
Ingredients
| turkey - whole | 1 | 14 to 15 lbs. - Fresh-giblets, neck, tail removed |
| sugar | 4 cups | |
| kosher salt | 4 cups | |
| onion | 3 | medium-coarsely chopped |
| carrot | 2 | coarsely chopped |
| celery stalk | 2 | stalks - coarsely chopped |
| thyme | 6 | sprigs |
| unsalted butter | 1/4 cup | melted |
Directions
- In a container dissolve the sugar and salt in enough water to cover the turkey. Submerse the turkey and refrigerate for at least 8 hours or overnight.
- Remove the turkey and place on a rack over a pan uncovered to allow the excess water to drain. Refrigerate for at least 8 hours to overnight.
- Dry the turkey inside and out with paper towels. Preheat the oven to 400 degrees.
- Place half of the carrots, celery, and onions in the cavity with salt, pepper, and one tablespoon of the melted butter in the cavity of the turkey. Truss the turkey.
- Rub down the entire turkey with the remaining butter.
- In the roasting pan combine the remaining vegetables, the thyme, and 2 cups of water. Place the turkey breast side down on a roasting rack and place the rack within the roasting pan.
- Place the turkey in the oven and cook for 1 1/2 hours at 400 degrees. Remove the turkey. Lower the heat to 325 degrees. Baste the turkey and place it breast side up. If the juices begin to dry out add 1/2 cup of water at a time to the roasting pan. Place the turkey back into the oven and continue to cook until the temperature in the breast reaches 165 degrees and 175 degrees in the thigh.
- Remove the turkey from the oven. Untruss the turkey and remove the vegetables in the cavity and combine with the vegetables in the roasting pan with its juice for use in a gravy. Allow the turkey to sit at room temperature for 20 minutes before carving.
Notes
1. A brine for this recipe is a combination of sugar, salt, and water.
2. You will need a container (bucket or a non-aluminum pot) that is large enough to submerse a turkey in the brine.
3. You will need remove shelves in your refrigerator to accommodate the container holding the turkey in the brine.
4. You will need a roasting pan and roasting rack.
5. You will need a meat thermometer to check the temperature of the turkey.
2. You will need a container (bucket or a non-aluminum pot) that is large enough to submerse a turkey in the brine.
3. You will need remove shelves in your refrigerator to accommodate the container holding the turkey in the brine.
4. You will need a roasting pan and roasting rack.
5. You will need a meat thermometer to check the temperature of the turkey.
