Separate the skin from the turkey breast and legs. When ready roast, heat the oven to 350☏.Let stand, uncovered, for about 4 hours to allow the skin to dry. Rinse the turkey, including the cavity, and pat dry with paper towels. After brining, remove the turkey from the brine and discard the excess brine.Set aside at room temperature until ready to use. While the turkey is brining, in a medium bowl, combine the butter, garlic, and chopped parsley, rosemary, and thyme season with salt and pepper.Let brine for at least 8 hours (overnight is best). ![]() Add more water if the turkey isn't fully submerged. Place the turkey in the brine, breast-side down, and fill the cavity with the brine.Remove from the heat and add the ice cubes pour into a large, clean, nonreactive container (I used a new, clean trash can) and add the water and remaining apple juice. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, until the salt and sugar are dissolved and the herbs are fragrant. To make brine: In a large pot, combine 6 to 7 cups of the apple juice, the salt, sugar, thyme sprigs, and rosemary sprig.Just be sure to pull it at 160☏, as it will continue to cook as it rests. It should take about 2 1/2 hours for the turkey to cook through, but considering all turkeys and ovens can be very different, be sure to check the internal temperature of the thickest part of the thigh as you go. Stuffing the butter under the skin keeps the meat moist while it's roasting. Then all you have to do is mix the ingredients for the butter before roasting the turkey, so overall, this recipe is pretty easy. Brining the turkey allows it to cook faster, so there is some prep work involved and it's highly recommend to let the turkey brine overnight for the ultimate results. With fresh parsley, rosemary, thyme, and, of course, garlic, it's the perfect way to add more flavor to the perfectly turkey. What helps put it over the top is the addition of a savory garlic-herb butter. This recipe is foolproof and a classic, featuring a simple brine made with apple juice, brown sugar, rosemary, and thyme, representing the best of fall flavors. You're investing a lot of time and ingredients into making a showstopper of an entrée, so you need to pick the best recipe you can, especially if it's your first time roasting a turkey. There's a lot of pressure to make sure it comes out just right so as not to disappoint your family and friends. Let's face it: Picking a recipe to prep a whole turkey can be intimidating. The turkey is so moist and flavorful that it really stands alone, but who wouldn't want to throw a stick of deliciously flavored butter in there somehow? And is that a chunk of breast meat missing from the bird? I can't imagine how that happened (eyes cast innocently skyward). Of all the methods I've tried, nothing beats brining. You can buy this featured knife in this video right here.This is my absolute favorite method of turkey-ing. Proudly manufactured with artisan processes for over 90 years and engraved with our signature logo. Tent the meat with foil and let rest for about an hour.įeaturing a hardwood handle secured with brass compression rivets to a 1095 carbon steel blade, this knife is both very sharp and capable of retaining an edge better than most stainless knives. Remove the turkey from heat and place on a cutting board. Apply some melted butter on the turkey to get crispy skin and cook until the internal temperature reaches 160 degree F, basting once or twice with pan juice in between.ġ0. Baste again with pan juice and continue to cook for another 1 hour.ĩ. Flip, baste with pan juices, and cook breast side up for another 2 ½ hours. Place the roasting pan on grill, cover and cook for 80 minutes. Baste turkey with olive oil, pour ale in the roasting pan and place turkey in pan, breast side down.Ĩ. Remove the herbs from cavity and pat dry with paper towel.ħ. ![]() Remove the turkey from brine and place on a roasting pan. Add a bag of ice, cover and set the bucket aside for 18-24 hours.Ħ. Drop the turkey inside the bucket with brine. Into the turkey cavity put fresh rosemary, thyme and sage. Add vinegar, garlic, ginger, orange, and chili pepper flakes.Ĥ. In a large bucket, pour the cider mixture and pour water, just enough to cover the turkey.ģ. ![]() In a saucepan, combine apple cider, salt, and sugar.
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