Roast Turkey


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

I've produced our Thanksgiving meal for several years, always looking for the master recipe for a decent turkey. This combination of borrowed bits from other recipes produces a great meal with simple, easy steps.


Ingredients You'll Need

Brine:
1 cup sugar
1 1/2 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn in pieces
1 bunch fresh thyme
1 head garlic, separated & peeled
5 whole allspice, crushed
4 juniper berries, smashed

Herb Butter:
1/4 lb. unsalted butter, soft
1 tbs. fresh thyme, roughly chopped
1 tbs. lemon zest

Stuffed:
1 onion
1 head garlic
1 lemon
1 bunch fresh thyme


Directions

Remove giblet bag from turkey.


Rinse well with cold water.


Combine sugar, salt and 3-4 quarts of water in a bowl.


Stir until sugar and salt dissolve.


Add remaining ingredients, except for the 1 1/2 gallon of water.


Double bag the turkey, add brine and remaining water.


Close bags tightly.


Brine 12-24 hours.


Remove turkey from brine, rinse well and pat dry.


Mash together herb butter ingredients.


Preheat oven to 350 degrees.


Separate skin from the turkey breast.


Smooth 1/2 of the herb butter under skin. Stuff cavity with salt, pepper, onion, garlic, lemon and thyme.


Tie legs together, and fold wings close to body. Place turkey in v-shaped rack in roasting pan. Cover turkey skinn with remaining herb butter. Sprinkle with pepper.


Roast turkey for 3 hours, until thermometer in thigh reads 160 degrees.


Let rest for 30 minutes.


Serve with lemon halves and thyme.


Questions, Comments & Reviews



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