There are reasons I got a 23lb turkey this year, really. Ultimately only having five for dinner wasn't one of the reasons, but really, I had my reasons! It's really too long a story to tell here. Instead, I will tell you how I prepare and roast my turkey.
It's developed over the years, with lots of input from friends, family, and Martha Stewart but is pretty perfected by now.
It all starts with a turkey from my local farmer, Kenny Barham (http://barhamcattleco.com). Next year I will go back to an18 pounder! 24 hours before roasting I brine it in a mostly Martha Stewart brine. You can find the recipe here: http://www.marthastewart.com/274271/how-to-brine-a-turkey/@center/276949/everything-thanksgiving#183182.
Of the list of ingredients in Martha's recipe, I only use the onions, garlic (not pictured) peppercorns, bay leaves, mustard seed, and thyme (still hanging on from the summer herb pot). I also use a local Apple wine vs Riesling.
I like to make it easy on myself by prepping the night before so that the morning I start to brine, all I have to do is put it together.
The brine starts with the kosher salt, bay leaves, peppercorns, mustard seeds and water. The kosher salt takes a lot to dissolve. Lots and lots of stirring at a simmer. I seem to not be able to completely dissolve it, but come close.
After then letting it cool for five minutes, everything goes into a clean five-gallon bucket lined with a turke size roasting bag, and additional water is added.
Seal it up and put in the fridge for 24 hours, turning once.
The next morning I take it out of the brine, rinse it, and let it sit at room temperature for one hour.
Meanwhile I halve or quarter Granny Smith Apples, onion, and take out more thyme and sage from the summer herb pot. These get stuffed in the turkey cavity to add flavor and even more moisture. The apple and onion idea came from my BIL Jim.
Time to roast! I rub the turkey all over with softened butter and put on the lowest rack in the oven. 500 Fahrenheit for 30 minutes then lower to 325 Fahrenheit. I had a note from a previous year that 22 lb brined turkey was done at 3 1/2 hours, but I really should have checked at 3 hours. Mine was overdone but with the brining and the resting it was still moist. I add a little wine or broth or water to the roasting pan to keep anything from burning those first 30 minutes.
The next hint came from my friend Janet. I wrapped it tightly in foil, then three layers of old bath towels and let it rest for an hour. The single best thing you can do to guarantee moist turkey.
I forgot to take a picture of the meat on a platter, but here it is the next day when I deboned the rest of the turkey.
No more tweaking necessary. This turkey is perfect.
Brine:
http://www.marthastewart.com/274271/how-to-brine-a-turkey/@center/276949/everything-thanksgiving#183182
Roasting times:
500 Fahrenheit for first 30 minutes then lower to 325 Fahrenheit
Total times:
10-12 lbs 1 3/4-2 hours
12-14 lbs 2-2 1/2 hours
14-18 lbs 2 1/2-3 hours
18 lbs plus-3 hours plus
My farmer:
http://barhamcattleco.com
Labels: Main Dish
