Saturday, November 26, 2011
a roasted turkey
This is just a little follow-up post to brining. Here's what to do with your turkey after it's done soaking up that delicious brine! As with most of my recipes, there's a lot of room for flexibility to suit your taste or what you have on hand. You can certainly add more aromatics such as lemon or apple slices if you'd like, or omit ingredients you don't care for--except the butter--I don't recommend leaving that out in this case ;) If, say, you don't have fresh herbs available, don't sweat it; it's okay to go without.
4 ounces (1/2 cup) room temperature butter
2-3 Tablespoons poultry seasoning
salt and pepper
1-2 carrots, cut into large chunks
1-2 celery stalks, cut into large chunks
1/2 of an onion, cut into large chunks
3-4 garlic cloves, smashed
1 bay leaf
1 sprig each of fresh rosemary, sage, and thyme
1. After your turkey is done brining, rinse it and pat dry
2. Sprinkle salt and pepper all over the turkey
3. Combine the butter with the poultry seasoning and rub this all over the turkey, including under the skin on the breast
4. Add the rest of the ingredients to the cavity of the bird
5. Roast the turkey for 30 minutes at 500 degrees F
~note: this gives you a nice crispy skin, while locking the juices inside
6. Turn the oven temperature down to 350 degrees F, and cover the breast with foil to prevent over-browning
7. Cook until a thermometer inserted in the deepest part of the breast reads about 163-165 degrees F, then remove the turkey from the oven and cover with foil or a big lid.
~note: I never let the temperature go past 165, because the meat becomes too dry. It typically takes me 2 1/2 to 3 hours to cook a 15-20 pound turkey. (This includes the 30 minutes at a higher temperature in the beginning)
8. Let the turkey "rest" and "carry-over cook" for 20 minutes or so before carving
How did everyone's holiday turn out? I'd love to hear! And if you tried any of the recipes I shared, please do let me know how they worked for you.