ROASTING A 15 LB TURKEY RECIPES

Steps:

• Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2–3 hours, keeping water temperature below 40°, until turkey has thawed, 8–10 hours.
• Clean cooler with soap and water, then pour in hot tap water, salt, and sugar. Stir thoroughly to dissolve salt and sugar. Then stir in ice and vegetable broth.
• Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.
• Place turkey in brine breast side up. If turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8–12 hours. Check brining liquid periodically with probe thermometer; if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.
• Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.
• Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat oven to 500°.
• Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.
• Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.
• Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.
• Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30–40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.
• Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2–2½ hours.
• Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
• Carve turkey.
• Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.

Steps:

• Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
• Put oven rack in lower third of oven and preheat oven to 450°F.
• Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
• Put turkey on rack in a large flameproof roasting pan. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted into fleshy part of each thigh (close to but not touching bone) registers 170°F, 1¾ to 2½ hours.
• Carefully tilt turkey so juices from inside large cavity run into roasting pan. Transfer turkey to a platter (do not clean roasting pan) and let stand 30 minutes (temperature of thigh meat will rise to 180°F). Cut off and discard string from turkey. VARTIATIONS: For a stuffed turkey: Twelve cups of stuffing will fill both cavities and leave you extra to bake separately. Just before roasting, spoon room-temperature stuffing loosely (stuffing expands as it cooks) into the neck (smaller) cavity. Fold the neck skin underneath the body and secure with a small metal skewer. Then loosely fill the body (larger) cavity, and tie drumsticks together. If you don't want any stuffing to spill out, cover the opening with a slice of fresh bread, tucking it inside the cavity before tying the drumsticks. Follow roasting directions above. (Timing for a stuffed bird may be slightly longer, but start checking the temperature at 1¾ hours.) Immediately transfer stuffing from body cavity to a shallow baking dish (separate from one for stuffing baked outside the turkey). Take temperature of stuffing in neck cavity and if less than 165°F, add it to the baking dish. Bake (covered for a moist stuffing or uncovered for a crisp top) until it reaches a minimum of 165°F. This can take 20 to 45 minutes, depending on the temperature of the oven, which you may have lowered to reheat side dishes. For a roast turkey breast: The same method used above can be applied to a whole turkey breast (instead of the entire bird). For a 6- to 8-pound breast (with skin and bone), reduce amount of salt to 1½ teaspoons and pepper to ¾ teaspoon. Use a V-rack instead of a flat rack. Roast, rotating pan 180 degrees halfway through roasting, until thermometer inserted in thickest part of each breast half (close to but not touching bone) registers 170°F, about 1 hour 10 minutes to 1½ hours. Let stand 30 minutes (temperature in breast will rise to between 175°F and 180°F). (For a grilled turkey option, see Grilled Whole Turkey.)