The best roast turkey

Posted on Posted in British, Main Courses

Best Roast Turkey

Are you roasting a whole turkey for the first time this year? Or perhaps you’ve done this many times before, but you want a quick refresher to brush up on the basics? We’ll help you make your mama proud with these step-by-step instructions for roasting a whole turkey.

Here is our super basic, super simple, super easy recipe for roasting a super beautiful turkey this Thanksgiving.

The best roast turkey

Ingredients

  • For the brine:
  • 1 1/2 cups kosher salt
  • 5 lemons, cut in half
  • 1/2 cup honey
  • 1 bunch thyme
  • 1 bunch parsley
  • 2 bay leaves
  • 2 garlic heads, sliced in half crosswise
  • 3 tablespoons whole black peppercorns
  • 6 quarts ice water
  • 18- to 20-pound turkey, thawed if frozen
  • For the turkey:
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut in pieces
  • 4 medium yellow onions, peeled and cut into 2-inch wedges
  • 6 medium carrots, cut into 2-inch pieces
  • 4 celery ribs, cut into 2-inch pieces
  • 3 tablespoons canola oil
  • 3 tablespoons kosher salt
  • 1 bunch rosemary
  • 1 bunch thyme
  • 2 bay leaves
  • 1 garlic head, sliced in half crosswise
  • Special Equipment:
  • 12-quart pot and a 20-quart food-safe container (or a 20-quart pot)
  • large roasting pan with rack
  • kitchen twine

Instructions

  • Make the brine:
  • If using a 12-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat. Transfer brine to 20-quart food-safe container, and add 6 quarts of ice water. Let cool completely.
  • If using a 20-quart pot, combine 4 quarts of water in the pot with the salt, lemon, honey, thyme, parsley, bay leaves, garlic, and peppercorns. Cover and bring to a boil. Stir until salt is dissolved, then remove from the heat and add 6 quarts of ice water. Let cool completely.
  • Lower the turkey into the brine and refrigerate for 24 hours.
  • After 24 hours, remove the turkey from the brine, pat dry, and place on a rimmed baking sheet, breast-side up, to air dry for a minimum of 24 hours in the refrigerator. Once the turkey is dried, it is ready to roast.
  • Roast the turkey:
  • Preheat the oven to 450┬░F with the rack in the lower third of the oven. Remove the turkey from the refrigerator 1 hour before roasting.
http://good-cooking.co.uk/the-best-roast-turkey/

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