Juicy and Flavorful Roasted Turkey
Directions
- 1Make a brine. In a decent-sized pot or bag, add sliced oranges, quartered onions, a bunch of garlic cloves, sage, rosemary, thyme, oregano, 3-4 bay leaves, a handful of black peppercorns, 1/4 cup of brown sugar, 1/4 cup of honey, and 1 cup of kosher salt.
- 2Add eight cups of water to the pot, mix it up, and bring it to a boil for two minutes.
- 3Cool the brine by adding twelve cups of ice water.
- 4Remove the turkey neck and giblets from the turkey.
- 5Place the turkey in the pot of brine and refrigerate for at least twelve hours (fifteen hours recommended).
- 6Remove the turkey from the brine and place it on a sheet tray with a wire rack to dry.
- 7Make the garlic herb butter: Blend two sticks of softened butter, 1/4 cup of olive oil, zest and juice of one lemon, chives, rosemary, thyme, oregano, and a handful of garlic.
- 8In a bowl, melt one stick of butter. Add salt and pepper, onion powder, garlic powder, ground thyme, and paprika. Mix well.
- 9Inject the garlic herb butter into the turkey breast and legs.
- 10Place carrots, onions, and celery in a roasting pan.
- 11Place the turkey on top of the vegetables in the roasting pan and separate the skin from the meat.
- 12Add the garlic herb butter under the turkey skin.
- 13Stuff the turkey cavity with herbs (parsley recommended). Add garlic, onion, and one lemon.
- 14Tie the legs together.
- 15Add enough chicken stock to the bottom of the pan to cover the bottom.
- 16Roast the turkey at 330 degrees for about three hours (approximately 50 minutes per pound).
- 17Baste the turkey and inject it with pan juices every 30 minutes.
- 18Cover the turkey with foil for the last 20 minutes of cooking.
- 19Check the turkey's internal temperature with a meat thermometer. Remove the turkey from the oven when it reaches 160 degrees in the breast (it will carry over to 165).
- 20Slice and serve.
Ingredients
- 2 oranges
- 2 onions
- 1 bunch garlic cloves
- 1 good amount sage
- 1 good amount rosemary
- 1 good amount thyme
- 1 good amount oregano
- 3 bay leaves
- 1 handful black peppercorns
- 0.25 cup brown sugar
- 0.25 cup honey
- 1 cup kosher salt
- 8 cups water
- 1 turkey
- 2 sticks butter
- 0.25 cup olive oil
- 1 lemon
- 1 good bunch chives
- 1 handful garlic
- 1 pinch salt
- 1 pinch pepper
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 pinch ground thyme
- 1 pinch paprika
- 1 chicken stock
- 1 bunch parsley
Equipment
potknifeblendermeat injectorsheet tray with wire rackroasting panmeat thermometer