Ingredients
& Cooking Directions for Roast Turkey
Kitchen
Equipment used in this Video
Clear
bowls: http://amzn.to/2nAy4Um
Aluminum
tray: https://goo.gl/iXDE2n
Oven
tray: https://goo.gl/dWWJ5A
Foil: https://goo.gl/Ku5yyN
Turkey
bag: https://goo.gl/N2bukg
Gloves: https://amzn.to/2NOs32t
Knife: https://goo.gl/txvpMZ
Cutting
board: https://goo.gl/Lsj4aH
Kitchen
brush: https://goo.gl/A5Kvbf
Meat
thermometer: https://goo.gl/kKtDkh
Oval
serving platter: https://goo.gl/itd4hg
Estimated
servings: 10
Brine Turkey
2 gallons water
1 cup salt
2 cups brown sugar
1 tablespoon peppercorns
6 sprigs fresh rosemary
7 bay leaves
Lemon peels from 2 lemons
5 peeled garlic cloves
1-15-pound turkey defrosted
1. Combine water, salt, sugar, peppercorns, rosemary, bay leaves, lemon peels and garlic cloves in a large pot. Bring to a boil, then turn off heat and cover the pot. Allow brine to cool completely.
1. Combine water, salt, sugar, peppercorns, rosemary, bay leaves, lemon peels and garlic cloves in a large pot. Bring to a boil, then turn off heat and cover the pot. Allow brine to cool completely.
2. Place a large
plastic brining bag into a large bowl or pot and place clean uncooked turkey (breast
side down) into the bag.
3. Pour in brining solution
to the turkey, seal bag and refrigerate for 16 to 24 hours.
4. When ready to
roast turkey, remove it from brine, and wash thoroughly with cold water. Then using paper towels, dry cavity and outside of
turkey completely.
Roast Turkey
1 yellow onion
Roast Turkey
1 yellow onion
1 lemon
4 sprigs fresh thyme
4 sprigs fresh sage
2 sprigs fresh rosemary
½ cup unsalted butter, softened
1 tablespoon minced fresh
thyme
1 tablespoon minced fresh
sage
1 tablespoon minced fresh
rosemary
1 tablespoon minced garlic
¼ cup melted butter
1 teaspoon Kosher salt
½ teaspoon pepper
1. Preheat oven to 325 degrees Fahrenheit.
2. Cut lemon into wedges and place into turkey cavity.
3. Peel and cut onion into wedges placing them into turkey cavity.
4. Place herb sprigs in turkey cavity as well.
5. To make herb butter, add minced herbs and garlic to soften butter and mix to combine. Set aside.
6. From the cavity end, gently run your fingers between the skin and meat to loosen the skin being careful not to tear it.
7. Place herb butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
8. Brush turkey skin with the melted butter and sprinkle the skin with salt and pepper.
9. Place turkey in oven and roast for 3 hours 45 minutes (approximately 15 minutes per pound) or until the breast reaches internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
10. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.
1. Preheat oven to 325 degrees Fahrenheit.
2. Cut lemon into wedges and place into turkey cavity.
3. Peel and cut onion into wedges placing them into turkey cavity.
4. Place herb sprigs in turkey cavity as well.
5. To make herb butter, add minced herbs and garlic to soften butter and mix to combine. Set aside.
6. From the cavity end, gently run your fingers between the skin and meat to loosen the skin being careful not to tear it.
7. Place herb butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
8. Brush turkey skin with the melted butter and sprinkle the skin with salt and pepper.
9. Place turkey in oven and roast for 3 hours 45 minutes (approximately 15 minutes per pound) or until the breast reaches internal temperature of 165 degrees Fahrenheit and the thigh reaches 180 degrees Fahrenheit on an instant read thermometer.
10. Remove turkey from the oven, cover turkey with aluminum foil to rest for 30 minutes, transfer to serving platter, decorate the turkey, carve and serve.
Enjoy!
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