Good Eats Roast Turkey

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine all brine ingredients, except ice water, in a stockpot and bring to a boil.
  • Stir to dissolve solids then, remove from heat and cool to room temperature.
  • Refrigerate until thoroughly chilled.
  • The night before cooking, combine the brine and ice water in a clean 5 gallon bucket.
  • Place the thawed turkey, breast side down, in the brine.
  • cover and refrigerate, or place in a cool environment for 6 hours.
  • Turn the turkey over once, halfway through the brining.
  • Before roasting:
  • Heat the oven to 500°.
  • Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  • Remove the bird from the brine and rinse the inside with cold water. Discard the brine.
  • Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan.
  • Add the steeped aromatics to the cavity with the rosemary and sage.
  • Tuck the wings back and coat the bird liberally with olive oil.
  • Place on the lowest oven rack and cook for 30 minutes at 500°f.
  • Remove from the oven and cover the breast with a double layer of aluminum foil.
  • Lower temperature to 350°f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161°.
  • Let the turkey rest, loosely covered for 15 minutes before carving.
Advertisement