Roast Turkey
Why I Love This Recipe
I've produced our Thanksgiving meal for several years, always looking for the master recipe for a decent turkey. This combination of borrowed bits from other recipes produces a great meal with simple, easy steps.
Ingredients You'll Need
Brine:
1 cup sugar
1 1/2 cups kosher salt
2 1/2 gallons cold water
2 bay leaves, torn in pieces
1 bunch fresh thyme
1 head garlic, separated & peeled
5 whole allspice, crushed
4 juniper berries, smashed
Herb Butter:
1/4 lb. unsalted butter, soft
1 tbs. fresh thyme, roughly chopped
1 tbs. lemon zest
Stuffed:
1 onion
1 head garlic
1 lemon
1 bunch fresh thyme
Directions
Remove giblet bag from turkey.
Rinse well with cold water.
Combine sugar, salt and 3-4 quarts of water in a bowl.
Stir until sugar and salt dissolve.
Add remaining ingredients, except for the 1 1/2 gallon of water.
Double bag the turkey, add brine and remaining water.
Close bags tightly.
Brine 12-24 hours.
Remove turkey from brine, rinse well and pat dry.
Mash together herb butter ingredients.
Preheat oven to 350 degrees.
Separate skin from the turkey breast.
Smooth 1/2 of the herb butter under skin. Stuff cavity with salt, pepper, onion, garlic, lemon and thyme.
Tie legs together, and fold wings close to body. Place turkey in v-shaped rack in roasting pan. Cover turkey skinn with remaining herb butter. Sprinkle with pepper.
Roast turkey for 3 hours, until thermometer in thigh reads 160 degrees.
Let rest for 30 minutes.
Serve with lemon halves and thyme.