Difference between revisions of "Roast Turkey"

From Wikinomial
Jump to: navigation, search
Line 1: Line 1:
Do this 3+ days ahead of time (chill some stuff outside or in the fridge):
+
The day before:
     * chill 3/4 gallon of vegetable stock
+
     Make the brine:
    * chill up to 1 gallon of water
+
 
+
Do this 2 days ahead of time (make the brine):
+
 
     * 1 cup kosher salt
 
     * 1 cup kosher salt
 
     * 1/2 cup light brown sugar
 
     * 1/2 cup light brown sugar
Line 10: Line 7:
 
     * 1 1/2 teaspoons allspice berries (optional)
 
     * 1 1/2 teaspoons allspice berries (optional)
 
     * 1 1/2 teaspoons chopped candied ginger (optional)
 
     * 1 1/2 teaspoons chopped candied ginger (optional)
 +
    * Combine everything and bring to a boil then chill
  
     * Combine everything and bring to a boil then chill.
+
     * chill 3/4 gallon of vegetable stock in the fridge or outside
 +
    * chill 3/4 gallon or so of water in the fridge or outside (will need a gallon of heavily iced water for brine)
 +
    * make some ice
  
 
The night before (brine the turkey):
 
The night before (brine the turkey):
 
     * brine from above
 
     * brine from above
 
     * chilled vegetable stock
 
     * chilled vegetable stock
     * chilled water     
+
     * ice water     
 
     * 1 (14 to 16 pound) turkey
 
     * 1 (14 to 16 pound) turkey
  

Revision as of 11:46, 5 January 2012

The day before:

   Make the brine:
   * 1 cup kosher salt
   * 1/2 cup light brown sugar
   * 1/4 gallon vegetable stock
   * 1 tablespoon black peppercorns
   * 1 1/2 teaspoons allspice berries (optional)
   * 1 1/2 teaspoons chopped candied ginger (optional)
   * Combine everything and bring to a boil then chill
   * chill 3/4 gallon of vegetable stock in the fridge or outside
   * chill 3/4 gallon or so of water in the fridge or outside (will need a gallon of heavily iced water for brine)
   * make some ice

The night before (brine the turkey):

   * brine from above
   * chilled vegetable stock
   * ice water    
   * 1 (14 to 16 pound) turkey
   * Put everything into a 5 gallon bucket and chill overnight

Roast the turkey

   * Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
   * Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
   * Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
   * With a sheet of foil, make a triangle that will fit over the breast. Form to shape and remove for now
   * Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. 
   * Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Put the foil back on. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.