Buster's friend's Note:
The Washington Post, November 19, 2008 From Gastronomer columnist Andreas Viestad.
My Private Note
Units: US | Metric
- 1 (12 -14 lb) whole turkey (neck and giblets removed from the cavity)
- 8 cups low sodium chicken broth or 8 cups turkey stock or 8 cups turkey broth
- 4 cups apple juice, preferably unsweetened
- fresh herb, such as rosemary and sage
- 5 tablespoons fine sea salt
- unsalted butter, at room temperature
- boiling water or stock, for the roasting pan
- 1Place the turkey in an extra-large plastic food storage bag.
- 2Combine the stock or broth, apple juice, herbs and salt; add to the bag. Close the bag tightly and refrigerate for 1 to 2 days, preferably contained within a bucket or large bowl (to collect any spillage); turn over as needed to make sure the whole bird gets brined.
- 3Remove the bird from the bag and place on the kitchen counter; discard the brine and herbs.
- 4Place some ice cubes in a large plastic food storage bag and drape it over the breast of the turkey. Let it sit for 2 hours. This will allow the turkey legs to warm to room temperature while the breast remains cold.
- 5Meanwhile, remove the middle and bottom racks in the oven; preheat to 350 degrees.
- 6Place the turkey on the roasting rack that fits inside a large roasting pan (snip off 1/2 inch of the wing tips, if desired; they tend to burn). Rub the bird with butter. Place a piece of aluminum foil over the breast to protect it while cooking.
- 7Place the roasting pan on the oven floor. Pour 1 cup of hot water or stock into the roasting pan. During roasting, check regularly to make sure there is some liquid in the pan; add water or stock as needed.
- 8After 2 1/2 hours, allow the water in the roasting pan to evaporate, or use a turkey baster to extract it. Remove the foil from the breast. Baste the bird with cooking juices or rub it with more butter. Increase the temperature to 375 degrees and roast for 20 minutes to give the bird a crisp skin and nice brown color, checking regularly to ensure that it doesn't burn. (It will be more sensitive to heat because of the sugars in the apple juice; cover loosely with foil as needed.).
- 9The turkey is done when the juices run clear from a fork or knife prick in the turkey thigh meat and its internal temperature registers 175 degrees on an instant-read thermometer. If the juices are pink, roast for 10 minutes and check again.
- 10Allow the bird to rest for at least 30 minutes, and preferably 1 hour, before carving.
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Nutritional Facts for Apple-Brined Turkey With Herbs
Serving Size: 1 (873 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1189.6
- Calories from Fat 498
- Total Fat 55.3 g
- Saturated Fat 15.6 g
- Cholesterol 451.5 mg
- Sodium 6319.4 mg
- Total Carbohydrate 22.5 g
- Dietary Fiber 0.3 g
- Sugars 16.3 g
- Protein 142.1 g