ROAST TURKEY Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. kosher salt
1 turkey (12-14 pounds gross weight), rinsed thoroughly; giblets, neck and tailpiece removed and reserved for gravy if desired
3 med. onions, chopped course
2 sm. carrots, chopped course
2 celery ribs, chopped course
6 sprigs fresh thyme
1/2 c. unsalted butter, melted
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Directions: |
Directions:1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket.
Add turkey and refrigerate or set in a very cool spot (35-40 degrees) for 4-6 hours. 4 hrs is sufficient but 6 hrs is better.
2. Remove turkey from salt water and rinse well under cool running water.
Pat dry inside and out with paper towels. Place turkey breast-side up on a rack set over a rimmed baking sheet or roasting pan and refrigerate, uncovered, for 8-24 hrs. 8 hrs is sufficient but longer is better. The skin should dry out some during this refrigeration period.
3. Adjust oven rack to lowest position and heat oven to 400 degrees. Toss
1/3 of the onions, carrots, and celery with 2 sprigs of thyme and 1 tablespoon of the butter in a medium bowl; fill cavity with mixture. If you prefer you can stuff the turkey. Tuck wings behind back and truss turkey so the legs and wings are held close to the bird and the neck hole into the cavity is sealed by the extra skin.
4. Scatter remaining vegetables and thyme in a shallow roasting pan; pour 2 cups water over vegetables. Set a V-rack in the pan and line with heavy aluminum foil. Spray foil with vegetable oil or cooking spray. (I have not tried it but the new stick free foil cold be used. Pierce 20-30 small holes in the foil with a paring knife. Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back and sides of turkey with butter. Roast 45 minutes.
5. Remove roasting pan with turkey from oven; brush back with butter. Rotate turkey a quarter turn, leg and wing-side up. Brush top of turkey with butter. If liquid in bottom of pan has evaporated, add 1/2 cup water. Roast 15 minutes.
6. Remove roasting pan with turkey from oven; brush exposed surfaces with butter. Rotate turkey a half turn, so the other leg and wing-side is up. Brush top of turkey with butter. If liquid in bottom of pan has evaporated, add 1/2 cut water. Roast 15 minutes.
7. Remove roasting pan with turkey from oven; brush exposed surfaces with butter. Rotate turkey breast-side up and brush breast with butter. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170-175 degrees on an instant-read thermometer, about 30-45 minutes longer.
8. Remove roasting pan with turkey from oven; move turkey from rack to carving board and let rest about 20-30 minutes before carving. |
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Personal
Notes: |
Personal
Notes: I received this recipe from a good friend,Tom McDonald. Recipe works best for birds no more than 14 pounds or for turkey breasts, because they cook more evenly than larger birds. This bird gets soaked in brine. However, the bird will not taste salty. When you remove the turkey from the oven to turn it, remember to close the oven door so you don't lose heat and extend the cooking time unnecessarily (while the oven heats back up). You will need at least 18 hours to prepare the bird after it thaws: 4-6 hrs for brining, 8-24 hrs for drying, about 3.5 hrs for prep and cooking.
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