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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Good Eats Roast Turkey Recipe

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This recipe for Good Eats Roast Turkey is from Dolly's Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 to 16 pound) frozen young Turkey

For the brine:
1 cup Kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil
Directions:
Directions:
Combine all brine ingredients, except ice water, in a stockpot and bring to a boil. Stir to dissolve solids, then remove from heat. Cool to room temperature and refrigerate until thoroughly chilled. Early on the day of cooking (or late the night before), combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine; cover and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500º. Combine the apple, onion, cinnamon stick and cup of water in a microwave dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water; discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to bird's cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola oil.

Roast on lowest level of oven at 500 degrees for 30 minutes. Remove from oven and cover breast with a double layer of aluminum foil. Return to oven, reducing temperature to 350 degrees. A 14 -16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15 min; 7 hours inactive prep time
Personal Notes:
Personal Notes:
We had this turkey at the last Thanksgiving we had with Grandma. It is my favorite recipe and I think it was hers also. She REALLY enjoyed the turkey!! Also, the pan drippings make GREAT GRAVY!!!!!

 

 

 

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