Fool Proof Roasted Turkey
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(2 votes, average: 4.50
out of 5)
This is one the best and easiest turkey recipes I have found. Your prep work and seasoning is done with an easy to make “brine” that can be prepared up to a day in advance and keeps the turkey moist. Whether it is your 1st Thanksgiving or your 30th, this is one you have to try.
Two or three days before Thanksgiving, begin thawing your 14 to 16 pound turkey in the refrigerator.
One day before cooking, make the brine by combining:
1 gallon vegetable stock
1 cup kosher salt
1/2 cup brown sugar
1 tablespoon peppercorns
1 1/2 teaspoons allspice
1 1/2 teaspoons chopped candied ginger
Cook brine in a large stockpot over medium heat until everything has dissolved, stirring occasionally. Remove the brine from the heat and allow to cool before refrigerating. The night before or early the morning of the day you want to eat, combine the brine and 1 gallon ice water in a large bucket or cooler. Place cleaned turkey (innards removed) breast side down into the brine. Cover and refrigerate (if possible) for 8 to 16 hours, turning once.
Preheat oven to 500 degrees. Remove the turkey from the brine and rinse inside and out. Get rid of the brine and pat the turkey dry with paper towels. Then place the turkey on a roasting rack in a roasting pan.
In a separate bowl, prepare the aromatics (to give the turkey flavor) by combining:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
Microwave the aromatics on high for five minutes.
Add the aromatics along with 4 rosemary sprigs and 6 sage leaves to the turkey’s cavity. Tuck the wings under the turkey and coat generously with canola oil. Roast the turkey on the lowest rack in the oven for 30 minutes then reduce the heat to 350 degrees. Turkey should take cook for a total of two hours to two and a half hours or (using a meat thermometer, the turkey reaches 160 degrees in a deep part of the turkey). When finished cover loosely with foil and let rest about 15 minutes before carving.
Serves 10-12
*Aromatics inside the turkey will provide flavor but shouldn’t be eaten.
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