> Bring on the Turkey Recipe!
Okay, there's a bit of work involved, but it is well worth it. Super
juicy bird with a super crisp brown skin...mmmmmmmmmm good!
Here are the steps:
1. Butterfly and Brine the turkey (1 day ahead)
You'll need:
a. Chef's knife
b. cutting board
c. rolling pin
d. large container (I use a cooler) that can be covered.
2. Air Dry the turkey (8 to 24 hours ahead)
a. refrigerator space
3. Roast the turkey (2 hours)
a. string (for tying turkey legs together)
b. oven
c. appetite :-)
For the Turkey:
2 cups kosher salt
1 cup sugar
1 tablespoon unsalted butter, melted
1 12 to 14 pound turkey, rinsed thoroughly; giblets, neck and
tailpiece removed and turkey butterflied with the following steps:
1. Holding turkey upright with the backbone facing front, use a
hacking motion to cut directly to the left of the backbone with a
chef's knife. Continue cutting to the neck of the turkey.
2. holding the backbone in one hand, hack directly to the right of the
backbone until the backbone is cut free.
3. (optional) Using a scissors, cut between the rib and skin, then cut
out the rib plates.
4. Flip turkey over so it is breast side up and place on a large
cutting board (or the counter). Cover with plastic and use the rolling
pin to whack the breast bone until it cracks and the turkey flattens.
To Brine:
Dissolve the salt and sugar in 2 gallons cold water in a large
stockpot or bucket. Add the turkey and refrigerate or store in a cool
spot (not more than 40 degrees) for 8 hours minimum.
To prepare the turkey for roasting:
Set a slotted broiling pan top on top of a rosting pan and spray with
cooking spray. set roasting pan on a cookie sheet for support. Remove
turkey from brine and rinse well under cool running water. Place
turkey on roasting pan, breast side up and tie the turkey legs
together. Thoroughy pat the turkey dry, and place in fridge
(uncovered) for 8 to 24 hours.
To roast the turkey:
Set oven rack to lower-middle position and heat oven to 450 degrees.
Brush turkey with melted butter.
Place entire turkey/pan assemby into oven and roast until turkey skin
is crisp and instant read thermometer reads 165 degrees when inserted
into the thinkest part of the breast and 175 degrees in the thigh.
Total cooking time should be 80 to 100 minutes, rotating the turkey
front to back after the first 40 minutes.
Remove turkey from oven and place a foil tent over it for 20 minutes.
Serve and enjoy...
I also have a recipe for stuffing... :-)
--
will
"If my life weren't funny, it would just be true;
and that would just be unacceptable."
- Carrie Fisher
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