Use this mixture under turkey and add some (with a slotted spoon) to dressing before baking (while turkey rests)
Preheat oven to 400°
Season turkey inside and out with salt and pepper, place half of the thyme in the cavity. Combine all other ingredients (except butter) and place in a roasting pan top with a V rack. Add 1 cup water
Tuck tips of drumsticks into skin at tail to secure, and tuck wing tips behind back. Brush with butter
Set turkey breast-side down on prepared V-rack; brush back with remaining butter. Roast 45 minutes for 12- to 18-pound bird or 1 hour for 18- to 22-pound bird.
Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 degrees if roasting 18- to 22-pound bird.
Using clean potholders or kitchen towels, rotate turkey breast-side up; continue to roast until thickest part of breast registers
165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer for 12- to 15-pound bird,
about 1 1/4 hours for 15- to 18-pound bird, or about 2 hours longer for 18- to 22-pound bird. Transfer turkey to carving board; let rest 30 minutes (or up to 40 minutes for 18- to 22-pound bird). Use some of the vegetable to add to dressing.
Carve and serve.
Brine Instructions:
* Table salt
* 1 turkey (12 to 22 pounds gross weight), rinsed thoroughly.
Dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine in large stockpot or clean bucket.
Two gallons of water will be sufficient for most birds; larger birds may require three gallons. Add turkey and refrigerate for predetermined amount of time.
Before removing turkey from brine, adjust oven rack to lowest position; heat oven to 400 degrees for 12- to 18-pound bird or 425 degrees for 18- to 22-pound bird.
Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan.
Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 199 | ||
Calories from Fat: 179 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 26 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 52.3mg | 16 % | |
Sodium 417.2mg | 14 % | |
Potassium 135.4mg | 4 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.3g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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