Roasted Turkey

I made an early Thanksgiving dinner last Sunday and needed an easy roasted turkey recipe that was simple and delicious. I found one in my cooking “bible,” The New Best Recipe Cookbook by the editors of Cook’s Illustrated, and found the perfect recipe. I loved the technique they used for cooking the bird. First, you brine the bird for four hours, then let it dry out in the refrigerator for at least 8 hours (up to overnight). When you are ready to roast the turkey, you first spread a bit of butter all over the bird, then season it. Next, cook the bird breast side down for a while. Then, carefully turn the bird onto its side, baste it, and cook for a little bit. Next, flip it to its other side, baste it, then cook it for a while. Finally, place the bird breast-side up, baste it, and then continue roasting until the bird is done. Doing this allowed the turkey to cook evenly, and the breast meat stayed moist and tender while the dark meat finished cooking. I thought it might be a difficult process, but it was actually super easy. This roasted turkey recipe created a beautifully cooked bird that was flavorful, moist, and delicious. We all enjoyed it and thought it paired nicely with au gratin potatoes, mushroom and bacon stuffing, green bean casserole, cranberry sauce, and parmesan dinner rolls.

Roasted Turkey

Ingredients:

• 2 cups of table salt
• 1 (12 lb) turkey, rinsed thoroughly
• 1 tbsp olive oil
• 2 medium onions, chopped coarsely
• 3 carrots, chopped coarsely
• 3 stalks of celery, chopped coarsely
• 3 cloves of garlic
• Several sprigs of thyme, divided
• Several leaves of sage, divided
• 5 tbsp butter
• Sea salt and freshly cracked pepper, to taste

How to Make a Roasted Turkey

Brine the turkey by removing the neck (and anything else) from the cavity of the turkey. Dissolve the salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or set it in a very cool spot (40 degrees or colder) for 4 hours.

Dry the turkey by removing it from the brine, rinsing it well under cool running water, and patting it dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry it for at least 8 hours or overnight.

To roast the turkey, adjust the oven rack to the lowest position and preheat the oven to 400 degrees.

Prepare the turkey by tossing one-third of the onions, carrots, celery, garlic, thyme, and sage, along with 1 tablespoon of butter, into the turkey cavity, then season the cavity with sea salt and freshly cracked pepper to taste. Bring the turkey legs together and truss the bird.

Drizzle the olive oil into the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan.

Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper to taste.

Place the turkey, breast side down, on the roasting rack.

Place in the oven and roast for 45 minutes.

Remove the pan from the oven, making sure to close the oven door, and place it on the counter. Baste the bird with the juices from the pan, then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over, so I balled up some foil to prop the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tin foil and the bird – it worked great!

Baste the bird again, then return it to the oven for 15 minutes. If there isn’t much liquid in the bottom of the pan, add another ½ cup of water.

Remove the pan from the oven, making sure to close the oven door, and place it on the counter. Baste the bird with the juices from the pan, then carefully turn the turkey so the other leg/thigh-side is up with a couple of wads of paper towels you used before. Side Note: Use the balled-up tin foil and onions to hold up the bird again.

Baste the bird again, then return it to the oven for 15 minutes.

Remove the pan from the oven, making sure to close the oven door, and place it on the counter. Baste the bird with the juices from the pan, then carefully turn the turkey so it’s breast-side up using a couple of wads of paper towels you used before. Baste the bird well, then return it to the oven to finish roasting for about 45 minutes or until the breast registers an internal temperature of 165 with a meat thermometer and the thigh registers 170-175.

To serve, remove from the oven to a carving board and let it rest for at least 20 minutes before carving. Enjoy.