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Classic Roast Turkey Recipe

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This recipe for Classic Roast Turkey, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (America's Test Kitchen)

Category:
Category:

Ingredients:  
Ingredients:  
2 cups table salt
1 (12-14 pound) turkey; giblets, neck, and tailpiece removed and reserved for gravy
2 medium onions, chopped coarse
2 medium carrots, chopped coarse
2 stalks celery, chopped coarse
6 sprigs fresh thyme
3 tbsp unsalted butter, melted
1 cup water, plus more as needed

Directions:
Directions:
1. Dissolve the salt in 2 gallons cold water in a large container. Submerge the turkey in the brine, cover, and refrigerate or store in a very cool spot (40F or less) for 4-6 hours. We often put the turkey in the garage overnight depending on the temperature, or put the turkey container inside a camping cooler which was packed with ice. Very difficult to fit the large container with the turkey in it, in the fridge.
2. Set a wire rack (aka cooling rack) over a large rimmed baking sheet. Remove the turkey from the brine and rinse it well. Pat the turkey dry, inside and out, with paper towels. Place the turkey on the prepared baking sheet. Refrigerate, uncovered, for at least 8 hours or overnight. The turkey will now fit in the fridge.
3. Adjust an oven rack to the lowest position and heat the oven to 400F. Line a V-rack with heavy duty foil and poke several holes in the foil. This V-rack can be bought with a roasting pan as a set. Set the V-rack in the roasting pan and spray the foil with vegetable oil spray.
4. Toss half of the onions, carrots, celery and thyme with 1 tbsp of melted butter in a bowl and place inside the turkey. Tie the legs together with kitchen twine and tuck the wings under the bird. Scatter the remaining vegetables into the roasting pan.
5. Pour 1 cup water over the vegetable mixture. Brush the turkey breast with 1 tbsp melted butter, then place the turkey, breast side down, on the V-rack. Brush with the remaining 1 tbsp melted butter.
6. Roast the turkey for 45 minutes. Remove the pan from the oven; baste with juices from the pan. With oven gloves on or a dish towel in each hand, turn the turkey 1/4 turn so the leg/thigh side is up. If the liquid in the pan (cont'd below)

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
has evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. remove turkey from oven again, baste, and turn until other leg/thigh is face up. Roast for another 15 minutes. Remove turkey from oven, baste, and turn so that breast side is now up. Roast 30-45 minutes- (check after 30) until thickest part of the breast registers 160-165 degrees and thickest part of thigh registers 175 degrees using meat thermometer. Remove turkey from oven. Gently tip the turkey so that any accumulated juices in the cavity run into the roasting pan. Transfer turkey to a carving board and let rest, uncovered, 30 minutes. Turkey takes only 2 hours to cook. I have cooked a 17 lb turkey and it only took 2 1/2 hours. Fabulous recipe! Serves 10-12. Turkey gravy recipe is in the "salads, sauces, dressings and gravies" section of this book.

 

 

 

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