BEST ROASTED THANKSGIVING TURKEY RECIPE - HOW TO COOK …
The secret to roasting the perfect Thanksgiving turkey is to plan ahead. This delicious recipe has you covered, with tips for brining, dressing, and carving.
Provided by Ree Drummond
Categories feed a crowd Thanksgiving comfort food dinner main dish poultry
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours
Yield 16 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 275. If you brined your turkey, rinse it well under cold water. Fill the sink with fresh cold water and allow the turkey to soak for 15 to 20 minutes to remove any saltiness. Pat the turkey dry and place it on a roasting rack, breast side up. Cross the legs and tie them together with kitchen twine. Cover the whole pan with heavy aluminum foil, tucking it underneath the pan. Roast for the first stage for about 10 minutes per pound (so, for a 20 pound turkey, about 3 1/2 hours.) Using a vegetable peeler, shave off thick slices of orange peel and slice them very thin. Combine with butter, rosemary, salt and pepper. After the first stage of cooking, remove the turkey from the oven and remove the foil (turkey will still be pale.) Smear the butter mixture all over the skin, in crevices, etc so that it's totally covered. Insert a meat thermometer into the thigh, increase the oven temperature to 350, and return the turkey to the oven, basting every 30 minutes. Continue roasting the turkey until the thermometer reads 165 to 168, then remove the turkey from the oven. Cover loosely with clean aluminum foil until you're ready to carve!
HOW TO DRY BRINE A TURKEY FOR THANKSGIVING - DRY-BRINED ...
If you've never learned how to dry brine a turkey, you've come to the right place! When Thanksgiving nears, make sure your turkey is extra flavorful with this dry brine recipe.
Provided by Cory Fernandez
Categories dinner main dish poultry
Total Time 8 hours 15 minutes
Prep Time 0S
Cook Time 0S
Yield 1 cup
Number Of Ingredients 8
Steps:
- Remove the neck and giblets from the turkey and save for gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet. Combine 1/4 cup salt, the sugar, rosemary, sage, thyme, celery seeds, and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight. When ready to roast the turkey, rinse it well and pat dry with paper towels. Stuff the cavity of the turkey with desired flavors and ingredients. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Add desired seasonings and flavor to the outside of the turkey. Let sit at room temperature for 30 minutes. Position an oven rack in the lowest position (remove the other racks) and preheat the oven to 350˚. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
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