Dry brine Turkey roast
Begin 4 days before Thanksgiving (or whenever roasting turkey) - can use partially frozen turkey
Not Necessary: Just dry brine the day before and put in bag
4 days before: Wash turkey inside & out and pat dry
-Mix together 1 Tb salt for every 5 lbs of turkey and other seasonings (garlic powder, paprika, thyme, pepper
-Rub seasonings into turkey inside and out, concentrating more on where meat is thickest on breast and thigh
-Place turkey into 2 1/2 gallon bag and press out air, seal tightly
-Place turkey, breast side up in refrigerator for 3 days
2 days before: Turn onto breast for last day
1 day before: Remove turkey from bag and refrigerate uncovered, breast side up in roasting pan for at least 8 hours
Turkey day: Important to roast breast side down for :30 or back side skin will be completely soggy
Gravy came out very nice with the chicken stock in the pan - didn't have to scrape
Remove from fridge and leave out for 1 hour
-Pre-heat oven to 425
-Remove giblets and neck and begin warming in chicken stock for gravy
-Pat dry one more time and baste with melted butter
-Place one can of low-salt chicken stock in pan with cut up onions, giblets, carrots
-Place rack on top of stock and vegetables
-Place breast side down on a rack in roasting pan & cook for 30 minutes
- Remove pan from oven and turn turkey over so that it's breast side up - use hands or kitchen mitts
-Reduce oven temp to 325 and roast until thermometer shows 160 degrees
-Remove turkey from oven, transfer to carving board, tent loosely with foil and let stand for 30 minutes to let juices redistribute
Cooking times:
8-12 lbs 3-3 1/2 hours
12-14 lbs 3 1/3 - 4 hours
14-18 lbs 4-4 1/2 hours
18-20 lbs 4 1/2 - 4 3/4 hours
20-24 lbs 4 3/4-5 1/4 hours
Tips:
1) Tuck wings under shoulders for more even cooking
2) Add 1 can of chicken stock
3) Place tent of heavy foil over turkey for first 1 - 1 1/2 hours to keep moist and reduce splatter or to avoid over-browning sections
4) Put thermometer in before cooking- best in inner thigh but not touching bone
5) If cooking partially frozen turkey, cooking times can be extended by 50 %
Carving:
Partially cut both thighs off of bird and leave on side for stability
Cut through center of breast, separating two sides completely
Using hand and knife, begin at the top of the breast and peel the whole breast off of the bone in one piece
Carve breast sideways for even slices
Repeat for other side of breast
Cut off thighs from body and separate from leg
Carve those pieces individually
Boil entire rest of carcass for several hours to make stock and freeze for chicken soup
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 326 | ||
Calories from Fat: 326 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 23.3g | 117 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 97.7mg | 30 % | |
Sodium 261.7mg | 9 % | |
Potassium 10.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.4g | 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: 326
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