Juicy and Flavorful Turkey

3h 20m
Serves 1
tiktok.com

Directions

  1. 1Prepare the brine by slicing two oranges and adding them to a pot.
  2. 2Peel and quarter two onions and add them to the pot.
  3. 3Add a bunch of garlic cloves to the pot.
  4. 4Add a good amount of sage to the pot.
  5. 5Add rosemary to the pot.
  6. 6Add thyme and oregano to the pot.
  7. 7Add 3-4 bay leaves to the pot.
  8. 8Add a handful of black peppercorns to the pot.
  9. 9Add 1/4 cup of brown sugar to the pot.
  10. 10Add 1/4 cup of honey to the pot.
  11. 11Add 1 cup of kosher salt to the pot.
  12. 12Add 8 cups of water to the pot and mix.
  13. 13Place the pot on the stove and bring it to a boil for about 2 minutes.
  14. 14Cool down the brine by adding 12 cups of ice water.
  15. 15Remove the neck and organs from the turkey.
  16. 16Place the turkey in the pot or bag with the cooled brine.
  17. 17Cover the pot and refrigerate for at least 12 hours.
  18. 18Remove the turkey from the brine and place it on a sheet tray with a wire rack.
  19. 19Pat the turkey as dry as possible with paper towels.
  20. 20In a blender, combine two sticks of softened butter, 1/4 cup of olive oil, the zest and juice of one lemon, a bunch of chives, a bunch of rosemary (stem removed), a bunch of thyme and oregano (stem removed), a handful of garlic, and salt and pepper.
  21. 21Blend until smooth.
  22. 22Melt one stick of butter in a bowl.
  23. 23Add salt, pepper, onion powder, garlic powder, ground thyme, and smoked paprika to the melted butter and mix.
  24. 24Inject the turkey breast and legs with the seasoned melted butter.
  25. 25Prepare a roasting pan with carrots, onions, and celery at the bottom.
  26. 26Transfer the turkey to the roasting pan.
  27. 27Separate the skin and meat of the turkey and add some of the blended butter mixture underneath the skin.
  28. 28Spread the remaining blended butter mixture all over the turkey, ending breast side up.
  29. 29Stuff the turkey cavity with herbs (like parsley), garlic, onion, and one lemon.
  30. 30Tie the turkey legs together with twine.
  31. 31Add enough chicken stock to the bottom of the pan to cover it.
  32. 32Roast in the oven at 3300F (1650C) for about 3 hours, depending on the turkey's size (15 minutes per pound for a 14-pound turkey).
  33. 33Baste and inject the turkey with the pan juices every 30 minutes during roasting.
  34. 34Cover the wings with aluminum foil halfway through cooking to prevent burning.
  35. 35Check the internal temperature of the breast with a meat thermometer; remove at 1600F (710C) for carry-over cooking to 1650F (740C).
  36. 36Cover the turkey with aluminum foil and let it rest for about 20 minutes to allow the juices to soak up.
  37. 37Slice the turkey breast and legs.

Ingredients

  • 2 oranges
  • 2 onions
  • 1 bunch garlic cloves
  • 1 amount sage
  • 1 rosemary
  • 1 thyme
  • 1 oregano
  • 3 to 4 bay leaves
  • 1 handful black peppercorns
  • 0.25 cup brown sugar
  • 0.25 cup honey
  • 1 cup kosher salt
  • 8 cups water
  • 12 cups ice water
  • 1 turkey
  • 2 sticks softened butter
  • 0.25 cup olive oil
  • 1 lemon zest
  • 1 lemon juice
  • 1 bunch chives
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 bunch oregano
  • 1 handful garlic
  • 1 salt
  • 1 pepper
  • 1 stick melted butter
  • 1 onion powder
  • 1 garlic powder
  • 1 ground thyme
  • 1 smoked paprika
  • 1 carrots
  • 1 celery
  • 1 chicken stock
  • 1 parsley
  • 1 lemon

Equipment

potcutting boardknifeblendermeat injectorroasting pansheet traywire rackaluminum foilmeat thermometer

Tips

  • Do not skip the brining step as it helps tenderize the turkey and add flavor.
  • Cool down the brine with ice water to prevent cooking the turkey prematurely.
  • Dry the turkey as much as possible before applying butter and spices for crispy skin.
  • Inject the melted seasoned butter into the turkey breast and legs for extra juiciness.
  • Separate the skin from the meat to apply butter directly onto the meat.
  • Stuff the turkey cavity with herbs, garlic, onion, and lemon for added flavor.
  • Tie the turkey legs together to help it cook evenly.
  • Add chicken stock to the bottom of the roasting pan to keep the turkey moist and make pan drippings.
  • Baste and inject the turkey with pan juices every 30 minutes during roasting.
  • Cover the wings with aluminum foil halfway through cooking to prevent them from burning.
  • Remove the turkey from the oven at 1600F (710C) as it will carry over cook to 1650F (740C).
  • Cover the cooked turkey with foil and let it rest for about 20 minutes to allow the juices to redistribute.

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