PERFECT ROAST TURKEY Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 QUARTS WATER
1 CUP SUGAR
1 3/4 CUPS KOSHER SALT
3 MEDIUM ONIONS PEELED AND COARSLEY CHOPPED
3 CARROTS PEELED AND COARSLEY CHOPPED
3 CELERY STALKS COARSLEY CHOPPED
3 BAY LEAVES
6 SPRIGS THYME
6 SPRIGS FLAT LEAFED PARSLEY
1 TBS PEPPERCORNS
1 18-20 POUND TURKEY THAWED OR FRESH
1/2 CUP UNSALTED BUTTER MELTED, 1/4 CUP UNSALTED BUTTER AT ROOM TEMPERATURE
1 1/2 CUP DRY WHITE WINE
STUFFING
CHEESECLOTH
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Directions: |
Directions:PREPARE THE BRINE: COMBINE 2 QUARTS OF WATER WITH THE NEX 10 INGREDIENTS IN A SAUCEPAN. BRING TO A BOIL. STIR TO DISSOLVE SUGAR AND SALT. COOL AND TRANSFER TO A LARGE CONTAINER. OR BRINING BAG. ADD REMAINING 4 QUARTS OF WATER. LOWER TURKEY INTO BRINE BREAST FIRST AND SOAK FOR 24 HOURS. REMOVE FROM BRINE. PAT DRY AND LET STAND AT ROOM TEMPERATURE FOR 2 HOURS. PREHEAT OVEN TO 425º
PREPARE CHEESECLOTH: STIR TOGETHER MELTED BUTTER AND WINE. IMMERSE LARGE CHEESECLOTH AND LET SOAK.
STUFF TURKEY: PLACE TURKEY BREAST SIDE UP ON A RACK IN A LARGE ROASTING PAN. FOLD WING TIPS UNDER AND SEASON CAVITY 1 TSP SALT AND 1 TSP PEPPER. FILL CAVITY WITH STUFFINGAND TIE LEGS TOGETHER WITH KITCHEN TWINE.
LAY CHEESECLOTH ON TURKEY. PLACE TURKEY IN OVEN (LEGS FIRST) AND ROAST FOR 30 MINUTES THEN BRUSH TURKEY AND CHEESECLOTH WITH BUTTER MIXTURE. REDUCE TEMPERATURE TO 350º. CONTINUE ROASTING AND BRUSHING WITH BUTTERMIXTURE EVERY 30 MINUTES FOR 1 1/2 HOUR. TENT WITH FOIL IF BROWNING TOO QUICKLY. DISGARD CHEESECLOTH AND ROTATE PAN. BASTE WITH PAN JUICES AND CONTINUE TO ROAST UNTIL SKIN IS GOLDEN BROWN AND INSTANT READ THERMOMETER READS 165º INSERTED INTO THE THICKEST PART OF THE THIGH. THIS WILL TAKE AN ADDITIONAL 1 TO 2 HOURS. |
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Number Of
Servings: |
Number Of
Servings:12-14 |
Preparation
Time: |
Preparation
Time:FOREVER |
Personal
Notes: |
Personal
Notes: RECIPE FROM MARTHA STEWART COOKING SCHOOL COOKBOOK. WORTH THE EFFORT
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