Good Eats Roast Turkey

⏱ 135 mins 🍽 10-12 serving(s) 🏷 Poultry

This recipe guides you through brining and roasting a whole turkey for a delicious centrepiece. The process involves creating a spiced brine to soak the bird overnight, then stuffing the cavity with fragrant fruits and herbs before roasting. The initial high heat crisps the skin, followed by slower cooking until the meat reaches the perfect internal temperature. The result is a moist and flavourful turkey ideal for a special meal. Plan ahead, as the brining step requires several hours.

Good Eats Roast Turkey

Ingredients

  • 1 (14 -16 lb) frozen turkey
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1/2 tablespoon allspice berry
  • 1/2 tablespoon candied ginger
  • 1 gallon ice water
  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • 1 tablespoon olive oil

Method

  1. Put the brine ingredients, leaving out the ice water, into a stockpot and bring the mixture to a boil.
  2. Stir everything until the solids have dissolved, then take the pot off the heat and allow it to cool completely.
  3. Place the brine in the refrigerator to chill thoroughly.
  4. On the evening before you plan to cook, mix the chilled brine with the ice water in a large, clean bucket.
  5. Put the thawed turkey into the brine mixture with the breast facing downwards.
  6. Cover the bucket and refrigerate it, or keep it in a cool spot, for a total of 6 hours.
  7. Halfway through the brining time, turn the turkey over so the other side is submerged.
  8. When ready to roast, preheat your oven to 500°.
  9. Place the apple, onion, cinnamon stick, and water in a microwave-safe dish and microwave on high for 5 minutes.
  10. Take the turkey out of the brine, rinse the inside with cold water, and dispose of the used brine.
  11. Dry the turkey skin completely with paper towels and set it on a rack inside a shallow roasting pan.
  12. Fill the turkey cavity with the microwaved aromatics along with the rosemary and sage sprigs.
  13. Fold the wings underneath the bird and brush the entire surface generously with olive oil.
  14. Put the pan on the lowest rack of the oven and roast for 30 minutes at 500°f.
  15. Take the turkey out, cover the breast area with two layers of aluminium foil.
  16. Reduce the oven temperature to 350°f, insert a probe thermometer into the thickest part of the breast, and cook for another 2 to 2 & 1/2 hours until it reads 161°.
  17. Allow the turkey to rest, covered loosely, for 15 minutes before you begin to carve.

Nutrition (per serving)

Sodium11746200 mg

Recipe details

CategoryPoultry
AuthorForrest W.