ROASTED TURKEY

Roasted Turkey was a first time attempt for me. I went through a lot of research, mixing ingredients, infusing some of my own, which ended up exceptional. It was a big task, first to get the right choice of size and weight, second to thaw and brine it a couple of days before roasting and finally ending up with the cooking process which involved a lot of attention, as I was too much into getting things as I projected to be.

 

Hence I learned how to prepare a Turkey with my own reliable turkey recipe  – it’s flavor-packed, tender, and juicy with a tasty, crispy skin. Since learning how to cook a turkey, we have to follow 3 important steps, bringing rubbing and basting. Lots of butter paired with a great dry rub and herbs gives the flavor to the bird.

 

TIPS  FOR HANDLING A TURKEY PRIOR COOKING:

  1. The authentic secret is the foil. Placing aluminum foil over the turkey breast helps diffuse some of the heat. This method lets the thighs and legs get their roast on while the breast part cooks gently.
  2. If the turkey is frozen, you will need to completely defrost it in the refrigerator before you even remove any of the packagings. 
  3. Pat dry turkey with paper towels. Let the turkey sit over paper towels to soak up any excess water from the turkey.

ROASTING INSTRUCTIONS

These instructions are for a 12-pound turkey in the oven. 

  • Preheat your oven at 325 degrees, keeping it low and slow for 2 hours, then cranking it up to 400 when placing Turkey in the oven for 10 minutes then turn it back on 325 degrees Fahrenheit.
  • Place the seasoned turkey in a roasting pan with a rack at the bottom to keep the turkey raised up and not resting in the juices.
  • Cut a piece of foil large enough to cover the turkey breasts. Press it down and form the foil to the shape of the breasts. This will keep the breasts from drying out.
  • Remove the foil before the turkey is finished cooking to brown the skin.
  • Roast the turkey in the oven at 325 degrees for 2 hours, basting in between. I did it 3 times after each half an hour

Brining Turkey

Brining meat simply means to soak food in a mixture of salt and water. The process ends in juicier and much tender meat. To give a slight touch to my individual flavors, I added siracha to the brine along with orange and lemon slices.

 

To properly brine your turkey you’ll want to do it for a minimum of 48 hours. This gives the salt plenty of time to soak into the meat and start tenderizing Turkey. Refrigerating a turkey uncovered allows the skin to dry out. Dry skin results in crispy skin. 

The Rub

Stuffing butter under the skin creates a beautifully crisp skin, but it also blends and keeps the meat moist. Infuse it with your choice of seasoning. I made it zesty and spiced it up with flavourful seasonings.

 

Stuff turkey with onion, garlic pod, lemon, and sliced apple. Tie turkey base and legs together, crossing the legs to better close up the turkey cavity, with kitchen twine.

Basting & Roasting

Basting is a time-honored method for keeping a turkey moist and helping brown the skin to improve both appearance and flavor. 

Roast the turkey in the oven at 325 degrees for 2 to 3 hours, basting in between. I did it 3 times after each half an hour

The Perfect Tender Cut

Rest Turkey for at least 1 hour so it can soak up all the juices inside. Start to carve it by the thighs first and then the breast.

ROASTED TURKEY
Course: Dinner
Prep Time: 3 days
Cook Time: 2 hours 45 minutes
Servings: 10 people
INGREDIENTS:
  • Turkey thawed 12 pounds

For Brining:

  • Water 2 liters
  • Salt 1/2 cup
  • Siracha sauce 1/4 cup

For the Rub:

  • Unsalted butter  12 tbsp
  • Garlic Poder 1 tsp
  • Salt 1 tsp
  • Black pepper 1 tsp
  • White pepper 1 tsp
  • Onion Powder 1 tsp
  • Rosemary 1/2 tsp
  • Lemon Juice of 1 lemon
  • Lemon zest 1 tbsp

For the Stuffing:

  • Onions peeled and halved 2
  • Garlic pod 1
  • Apple 1
  • Lemon halved 2
  • Thyme leaves 1 tbsp
  • Rosemary 1 tbsp

For Basting:

  • Orange Juice 3/4 cup
  • Cumin Powder 1 tsp
  • White pepper 1/2tsp
  • Garlic powder 1/2 tsp
  • Brown sugar 1/4 cup
  • Butter stick 1

INSTRUCTIONS:

  • Thaw the Turkey two days ahead of time and brine it in saltwater, to which I added sriracha sauce. 
  • A day before cooking, make a rub for the turkey.
  • In a bowl, combine the salt, rosemary, onion powder, garlic powder, black pepper, lemon zest, lemon juice, and butter until evenly incorporated.
  • Remove the turkey from the brine. 
  • Use a few paper towels to dry off the skin of the bird and inside the cavity.
  • Lift the skin over the turkey breast and slide your hand under the skin separating it from the breast meat.
  • Insert butter mixture under the skin of the turkey breast spreading them around evenly. Repeat on the other side.
  • Sprinkle the rub all over the turkey breast, legs, and wings. 
  • Place the onion, garlic, apple, lemon, thyme, and rosemary inside the turkey’s cavity and tie the legs with kitchen twine.
  • Transfer the bird to your roasting pan. 
  • Take a  piece of foil and place it over the turkey breast.  
  • While Turkey is roasting, make basting which includes a mixture of all the ingredients.
  • Place the turkey in the oven and roast for 2 hours. Carefully remove the foil from the turkey. Increase the oven temperature to 400 degrees and cook the turkey for another hour, or until the internal temperature of the breast reaches 165 degrees F and the skin is golden and crispy.
  • Baste the turkey in between 3 times so the juices can soak in the turkey.
  • Remove turkey from the oven and let it rest briefly before carving, at least for an hour.
  • Serve it with mash potatoes, casseroles, and cranberry sauce.
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