Ingredients: |
Ingredients: 1 1/2 tsp kosher salt
1/2 tsp + 1/8 tsp pepper
1 turkey, 12-14 lbs, thawed if frozen
1 onion, quartered
1 head of garlic, halved crosswise
several sprigs of fresh herbs, such as thyme,
parsley, rosemary, and sage
2 bay leaves
1/2 c unsalted butter, melted
1 can (14 1/2 oz) chicken broth
2 tsp chopped fresh thyme
1/4 c cornstarch
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Directions: |
Directions:Pre-heat oven to 325° F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs, and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. Brush with half of butter, sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired (I added about 2 cups of chicken broth to the pan). Tent turkey with foil, roast 2 hours, 30 minutes at 325° F. Remove foil, brush with remaining butter. Increase oven temperature to 425° F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180° F about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.
***To Brine the Turkey, take fresh tap water and add salt to it until it is just a little too salty, submerge the bird in it for 24 hours. Turkey Broth: Once you get the meat off of turkey you can store the carcass in large freezer baggies to make turkey broth. Keep the herbs, and onion that you used with your turkey as well they are great for the flavoring the broth. Whenever you are ready to make broth just bring out some of the turkey bones and put in a large stock pot covered with water and boil, then simmer for a couple of hours until you have a rich broth. Add salt and pepper and other herbs to give it a nice flavor. Herbs such as thyme, sage and bay leaves are good for broth, add a couple sprigs of each. I freeze the broth in old spaghetti jars and get one out when I need broth for something.
Tip: Drizzle the bird with its own juices once every 30 minutes for a perfectly moist turkey! |
This recipe for Turkey (Paula Dean Recipe) is from