High Roasted Turkey
photo by jwpalermo

- Ready In:
- 2hrs
- Ingredients:
- 4
- Yields:
-
1 turkey
- Serves:
- 12
ingredients
- 1 1⁄2 cups kosher salt or 1 cup table salt
- 1 cup sugar
- 1 (12 -14 lb) gross weight whole turkey, butterflied, rinsed thoroughly, giblets, neck, and tail piece removed and reserved for gravy
- 1 tablespoon unsalted butter, melted
directions
- To brine the turkey: Dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket.
- Add turkey and refrigerate or set in very cool spot (not more than 40°F) for 8 hours.
- Set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom.
- Remove turkey from brine and rinse well under cool running water.
- Position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels.
- Refrigerate turkey and dressing, uncovered, 8 to 24 hours.
- To roast turkey with dressing: Adjust oven rack to lower-middle position and heat oven to 450°F.
- Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey.
- Brush turkey with melted butter.
- Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 °F when inserted in thickest part of breast and 175°F in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
- Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes.
- Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes.
- Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter.
- Carve turkey.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
Steve, after loving your high-roasted chicken and potatos, I knew this was the ONLY way to cook my turkey. It was fabulous. The meat is so tender and moist, the skin was crisp and brown. I love that when the turkey is butterflied, it is SO much easier to carve. We've been using the leftovers for turkey salad wraps, turkey enchiladas, and turkey soup.
-
Oh Steve, Steve, Steve. THAT was great turkey! The turkey took 80 minutes to roast and ended up with gorgeous brown skin. I will NEVER roast a turkey for 3 hours again and I will ALWAYS brine. Hard to believe but a throw away aluminum roaster will support a turkey and the broiler pan top. This is the juiciest, most tender and flavorful turkey I have ever made or eaten!! Thank you, thank you, thank you.
see 1 more reviews
RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida