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Thanksgiving Turkey

Source of Recipe

America's Test Kitchen


Recipe Introduction

One year we were watching TV and they brined a turkey and Heath wanted to try it but I was hesitant. Boy am I glad we tried this - it is amazing!!!

List of Ingredients

2 cups table salt or 4 cups kosher salt (IF BRINING OVERNIGHT - HALVE THE AMOUNT OF SALT)
1 turkey (12 to 14 pounds gross weight), rinsed
thoroughly, giblets, neck, and tailpiece removed
and reserved for gravy
2 medium onions, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
4 thyme sprigs
12 cups prepared stuffing, optional - I never stuffed a turkey
4 tablespoons unsalted butter, melted, plus extra
to grease baking dish


Recipe

Here are the first 2 steps:

1. Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours or overnight.
IF BRINING OVERNIGHT - HALVE THE AMOUNT OF SALT!!

2. Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.

I brine mine overnight but never air dry overnight. I just rinse and pat dry in the morning. I've never stuffed a turkey!

Adjust oven rack to lowest position and heat oven to 400 degrees. Scatter vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables.

Place about 6 cups stuffing in medium microwave-safe bowl and cover with plastic wrap; microwave stuffing on high until stuffing registers 120 to 130 degrees on instant-read thermometer, about 6 minutes. Spoon hot stuffing into cavity of turkey; secure opening with turkey lacers or with skewers and kitchen twine. Tuck wings behind back; tuck tips of drumsticks into skin at tail to secure. Brush breast with butter, then set turkey breast-side down on foil-lined V-rack; brush back with butter. Roast for 45 minutes.

Remove roasting pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey leg/wing up and roast for 15 minutes. If liquid in bottom of pan has evaporated, add 1/2 cup water.

Remove roasting pan with turkey from oven; brush all surfaces with butter. Using thick wads of paper towels or potholders, rotate turkey second leg/wing side up and roast for 15 minutes.

Remove roasting pan with turkey from oven; brush all surfaces with butter. Using thick wads of paper towels or potholders, rotate turkey breast side up and roast for about 20 - 30 minutes until the thickest part of the breast registers 165 degrees and the thickest part of the thigh registers 170 - 175 degrees on an instant read thermometer.

Move turkey from rack to carving board and let rest about 20 - 30 minutes.



Remove turkey from oven and let rest until ready to carve.
5. While turkey is resting, unwrap baking dish with stuffing and bake until golden brown, about 35 minutes.
6. Carve turkey; serve with stuffing and gravy, if desired.