1/2 Photos of The Best Turkey Ever
Elizabeth W.'s Note:
This bird is soaked in brine, stuffed with vegetables and fruit, and basted at least once every half hour. It's a recipe I made up about 4 years ago. It's time consuming, but the result is soooo worth it!!! I usually buy a turkey about 16 pounds and it feeds a hungry group of at least 8, with few left-overs! Not that it needs to be said, but buy a turkey that suits your family's size.
My Private Note
Units: US | Metric
- 1 (15 lb) whole turkey
- 2 cups kosher salt
- 1 gallon water
- 2 shallots, cut large pieces
- 4 garlic cloves (whole)
- 3 small apples, cut large pieces (I use Fuji)
- 3 small bermuda onions, cut large pieces
- 1 orange, cut large pieces
- 1 lemon, cut into large pieces
- 3 carrots, cut into large pieces
- 1 bunch leek, cut into large pieces
- 1 head celery, cut into large pieces
- 3 sprigs fresh rosemary, left on stem
- 2 tablespoons fresh sage, fresh cut
- 8 bay leaves
- 1/2 gallon apple cider
- 2 (12 ounce) bottles of guinness beer
- 4 cups low sodium chicken broth
- 1/2 lb unsalted butter
- salt, lightly sprinkled
- pepper, freshly ground
- 1Thaw turkey as directed on packaging.
- 2Remove giblets from inside.
- 3Rinse completely inside and out.
- 4In a container large enough to hold the turkey, mix the water and kosher salt.
- 5Place cold turkey in solution and allow to soak for 24 hours.
- 6Be sure to keep it cold, if you can't refrigerate it, add ice throughout the day as needed.
- 7Remove the turkey from the brine solution.
- 8To infuse the meat with flavor, fill the cavity of the bird with garlic, leeks, herbs (set aside enough bay leaves to insert under skin later), citrus fruit, onions, apples, carrots, celery, shallots. You won't use all the fruit and veggies you cut during preparation to fill the bird, so don't panic.
- 9Preheat oven to 450.
- 10Use a roasting pan with a V-Rack in the pan.
- 11Fill 1/3 of the pan with apple cider, beer, chicken broth, and any remaining filling for the bird.
- 12Truss the bird before roasting if not sold that way.
- 13Insert Bay Leaves under skin all over, as much or as little as you like.
- 14Rub entire bird with softened butter.
- 15Sprinkle with salt and freshly ground pepper.
- 16Place turkey on roasting pan.
- 17This pan will be VERY HEAVY--you may need some strong arms to assist putting in oven!
- 18Reduce heat to 325.
- 19Cook for about 15 to 20 minutes per pound, use a digital thermometer, till internal temp reaches 160.
- 20The temp will rise while the turkey is resting, be sure not to let it rise above 160 while cooking in oven!
- 21Tent the bird loosely with foil during the first hour of cooking and cover it again if the skin starts getting too brown.
- 22Baste the turkey every 1/2 hour with more softened butter and the juices in the bottom of the pan. I use an injector about every hour as well.
- 23After cooking, allow turkey to rest for a half hour before carving.
- 24ENJOY THE FRUITS OF YOUR LABOR!
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Nutritional Facts for The Best Turkey Ever
Serving Size: 1 (1426 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 965.6
- Calories from Fat 525
- Total Fat 58.4 g
- Saturated Fat 22.9 g
- Cholesterol 387.4 mg
- Sodium 338.3 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.2 g
- Sugars 0.0 g
- Protein 102.1 g
The following items or measurements are not included: