Traditional Roast Turkey

I am a brine girl.  Brine your turkey, all the way.  My parents have always been able to make a delicious moist turkey without the use of a brine but my dad was a cook in the Army.  He’s good at the whole large numbers while still tasting good thing.  Anyways, this is the way that I like to make turkey.  It’s succulent and moist and a wonderful way to celebrate Thanksgiving!

It’s true that there is a little bit of prep for this recipe but it’s worth it in the long run!

 

 

Traditional Roast Turkey
Print Recipe
It has a few days of prep time but it's totally worth it. Enjoy this roast turkey around your Thanksgiving table this year!
Servings Prep Time
10-12 servings 15 minutes
Cook Time Passive Time
2.5 hours 7 hours
Servings Prep Time
10-12 servings 15 minutes
Cook Time Passive Time
2.5 hours 7 hours
Traditional Roast Turkey
Print Recipe
It has a few days of prep time but it's totally worth it. Enjoy this roast turkey around your Thanksgiving table this year!
Servings Prep Time
10-12 servings 15 minutes
Cook Time Passive Time
2.5 hours 7 hours
Servings Prep Time
10-12 servings 15 minutes
Cook Time Passive Time
2.5 hours 7 hours
Ingredients
For the aromatics (stuff inside turkey)
Servings: servings
Instructions
2-3 days before roasting
  1. 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
On the day before you want to eat
  1. Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
The big day!
  1. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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