Roast Turkey - Soaked In Brine
Yield: 20
Ingredients
1 lg turkey; 18-20 lbs
1 lb salt
1 bay leaf
3 md onion; chopped
1 1/2 md carrot; chopped
1 1/2 md celery ribs; chopped
6 thyme; sprigs
1 tb butter; melted
Instructions
Rinse turkey,(giblets, neck and tail piece removed and set aside). Place turkey in large stockpot or clean bucket. Add 2 gallons water and salt. Refrigerate or set in very cool (40 degrees or less) spot for 8 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Heat oven to 250 degrees. Toss a third of the onion, carrots, celery and thyme with 1 TBS butter and place in body cavity. Bring legs together and perform a simple truss. Scatter remaining vegetables and thyme in roasting pan. Pour 1 cup water over vegetables. Set heavy-duty V-rack, adjusted to widest setting in pan. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter. Roast 3 hours, basting back side every hour or so and adding small quantities of water if vegetables look dry. Remove pan from oven (close door); baste with butter. With wad of paper toweling in each hand, turn breast side up. Continue to roast 1 hour, basting once or twice. With turkey in oven, increase temperature to 400. Roast until skin has browned and internal temperature of legs and breast registers 165 degrees, about 1 hour longer. Transfer to platter; let rest 20-30 minutes.
WARNING: These directions are for a commercial turkey. Our fresh, organic 28-pounder cooked completely in 3 hrs. We (luckily) believed the thermometer reading and took a risk and removed turkey from oven. I have not included the stock & gravey recipe.
Per serving: 428 Calories (kcal); 21g Total Fat; (46% calories from fat);
53g Protein; 3g Carbohydrate; 176mg Cholesterol; 8976mg Sodium
Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
0 comments:
Post a Comment