Directions: |
Directions:1. Rinse turkey and remove giblet bag (usually found in the neck cavity). Also remove neck (usually in main cavity). Mix salt with herbs and rub liberally on breast, then flip turkey over and rub salt over thights and back. Save some to sprinkle inside the turkey, too.
2. Place turkey in a large turkey-sized roasting bag and tie shut. Must be done at least 24 hours in advance, and up to 3 days in advance. Every 12 hours or so massage salt into skin.
3. When you remove turkey from bag, the salt and seasonings should be absorbed into it. If you have time, let turkey air dry, uncovered in your fridge for 8 hours, then lit sit at room temp for at least an hour before roasting. Stuff turkey. Tuck the wing tips behind the neck cavity. Secure the skin from the neck flap to the back of the turkey with either toothpicks or turkey pins.
4. Preheat oven to 325º. Pat turkey dry, rub entire surface of the turkey with softened butter, and place breast down on a rack in a large roasting pan. Place pan on the lower oven rack. Baste with drippings often. Turkey should roast for 4-5 hours. After 3 hours, turn turkey breast side up and insert a thermometer in the crease between the breast and thigh, making sure not to touch in each thigh crease, remove from oven. Remove turkey to a carving board and cover with foil. Allow to rest for up to 30 minutes. Make gravy. Carve and serve immediately. |
Personal
Notes: |
Personal
Notes: Stephen's famous roast turkey brining/seasoning method!! We don't use the oven - only the electric turkey roaster. Roast time is the same, however, as the regular oven, if you choose to use a roaster.
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