Mr. P
VIP Member
The Perfect Turkey.........
I almost waited to long....
Any Turkey haters out there? If so I have the cure, I promise!
Turkey lovers? You'll be in heaven.
No more dry, flavorless turkey EVER AGAIN this is moist and flavorful, with a crisp, golden skin.
Notes at the bottom.
Equipment:
wire "V" rack.
large container (stockpot) that turkey fits in and can be covered in water.
Roasting pan.
instant-read thermometer.
You may want to limit the size to small turkeys, no more than 14 pounds gross weight, because they cook more evenly than large birds.
4 cups kosher salt OR 2 cups table salt
1 turkey (12 to 14 pounds gross weight) thawed, remove giblets, rinsed thoroughly
3 tablespoons unsalted butter, melted
1. Dissolve salt in 2 gallons of cold water in large stockpot, clean bucket
or a cooler. Add turkey and refrigerate or set in very cool (40 degrees or less) spot for 4 to 6 hours.
2. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
3. Adjust oven rack to lowest position, and heat oven to 400 degrees.
Stuff if you like and bring turkey legs together and perform a simple truss.
4. Pour 1 cup water into roasting pan. Set V-rack in pan. Brush entire breast side of turkey with half of the butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.
5. Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165 degrees and thigh registers 170 to 175 degrees on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest 15-30 mins. or until ready to carve.
Oh, the NOTES:
1. Rotating the turkey is a hands on job, DON'T use anything that will puncher the turkey.
I've found paper towels just don't get it when trying to rotate a HOT juicy turkey.
Oven mitts or several dish towels work much better...plan on washing them.
2. For step 2 (overnight drying) place on wire rack for maximum air circulation.
3. Roasting time varies with each oven, weight, stuffed/un stuffed,
so Get that instant read thermometer if you don't have one.
The brining process produces a very moist bird, don't mistake that for under cooked.
4. Dissolve salt well in water before adding turkey, be sure turkey is submerged
in the brine.
5. ***If you use a cooler be sure to keep ice in it and monitor the Temp. <40*!
I almost waited to long....
Any Turkey haters out there? If so I have the cure, I promise!
Turkey lovers? You'll be in heaven.
No more dry, flavorless turkey EVER AGAIN this is moist and flavorful, with a crisp, golden skin.
Notes at the bottom.
Equipment:
wire "V" rack.
large container (stockpot) that turkey fits in and can be covered in water.
Roasting pan.
instant-read thermometer.
You may want to limit the size to small turkeys, no more than 14 pounds gross weight, because they cook more evenly than large birds.
4 cups kosher salt OR 2 cups table salt
1 turkey (12 to 14 pounds gross weight) thawed, remove giblets, rinsed thoroughly
3 tablespoons unsalted butter, melted
1. Dissolve salt in 2 gallons of cold water in large stockpot, clean bucket
or a cooler. Add turkey and refrigerate or set in very cool (40 degrees or less) spot for 4 to 6 hours.
2. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
3. Adjust oven rack to lowest position, and heat oven to 400 degrees.
Stuff if you like and bring turkey legs together and perform a simple truss.
4. Pour 1 cup water into roasting pan. Set V-rack in pan. Brush entire breast side of turkey with half of the butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.
5. Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165 degrees and thigh registers 170 to 175 degrees on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest 15-30 mins. or until ready to carve.
Oh, the NOTES:
1. Rotating the turkey is a hands on job, DON'T use anything that will puncher the turkey.
I've found paper towels just don't get it when trying to rotate a HOT juicy turkey.
Oven mitts or several dish towels work much better...plan on washing them.
2. For step 2 (overnight drying) place on wire rack for maximum air circulation.
3. Roasting time varies with each oven, weight, stuffed/un stuffed,
so Get that instant read thermometer if you don't have one.
The brining process produces a very moist bird, don't mistake that for under cooked.
4. Dissolve salt well in water before adding turkey, be sure turkey is submerged
in the brine.
5. ***If you use a cooler be sure to keep ice in it and monitor the Temp. <40*!
Be sure an give a report. 
