1.Pick a turkey and make sure it can be brined
2.Thaw- leave wrapped and put on rimmed baking sheet. Allow 24 hours for every 5 lbs
a.Wet- fill a large pot with 2 quarts water, 2 cups salt, 1 1/2 cup brown sugar, 3 bay leaves, zest of 1 lemon in wide strips, few sprigs of thyme, 1 tbsp peppercorns. Bring to a boil and simmer for 10 min. Add 6 quarts of cold water and let cool. Put turkey in brine and add water to cover if necessary. Refrigerate over night This is what I did Thanksgiving 2012
b.Dry- 1/3 cup kosher salt, 1 Tbsp sugar, 1 tsp pepper. Rub all over and inside cavity. Refridgerate uncovered overnight
c.Remove turkey from the brine, rinse and pat dry.
4.Make a Butter
a.Soften 2 sticks of butter. Mix 2 sticks softened butter, 5 cloves minced garlic, 2 Teaspoons chopped rosemary, 2 tsp chopped thyme, 1 teaspoon lemon zest, ½ tsp pepper. Reserve 4 Tbsp of butter, and rub the rest under the skin. Take 2 Tbsp of that butter, and rub all over the skin. The other 2 Tbsp will be for the gravy
b.Let Turkey sit for 30 min to 1 hour before roasting.
a.Preheat oven to 325
b.Put turkey breast side up on a rack in a large roasting pan. The legs should not touch the sides. Tuck wing tips under and tie legs together. Fill cavity with 1 lemon, halved , a few sprigs of thyme, an onion, halved, and 2 ribs of celery. Put the legs towards the back of the oven because its hotter.
c.Tent with foil and roast for 2 hours for a 10 to 12 lb bird; add 15 min for each additional pound. While turkey roasts, start the stock for the gravy
d.Uncover and baste turkey (leave uncovered )and increase temp to 425. Roast about 1 more hour until thigh meat reaches 165.
e.Transfer to cutting board, tent with foil and let rest for 30 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (14184g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 122 (2%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 533979.7mg||18413 %|
|Potassium 22649mg||596 %|
|Total Carbohydrate 1545.8g||455 %|
|Dietary Fiber 154.2g||617 %|
|Sugars, other 1391.5g|
|Protein 441.6g||631 %|
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: 7852
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!