| Ingredients |
| 12-14 |
lbs |
whole turkey |
| |
| Brining |
| ¾ |
cup |
salt |
| 1 |
gallon |
water |
| |
| Roasting |
| ¼ |
cup |
melted butter |
| 2 |
cup |
water |
|
| Preparation steps: |
Brining
- Start brining a day before roasting. In a very large stockpot dissolve the
salt with water. Place the turkey (giblets and excess fat removed)
in the stockpot. Set the turkey fat aside for stuffing.
- Place a V-rack lined with aluminum foil in a large roasting pan
(Use a disposable pan with handles).
- A few hours before roasting remove turkey from the stockpot and place it
on the V-rack breast side down (as it is easier to stuff the neck cavity
this way).
Stuffing
Stuff the neck cavity with "Old fashion chicken stuffing". Sew opening.
Heat the turkey stuffing mix before spooning it into the cavity.
Turn the turkey breast side up and stuff the body cavity with "Turkey stuffing".
Secure opening with turkey skewers.
Roasting - 3¾ hours
- Brush the turkey breast with melted butter and place the
turkey breast side down on the V-rack. Brush the turkey back with the melted butter.
Pour 1 cup of water into the roasting pan.
- Preheat the oven to 400F.
Roast at 400F for 1 hour. Reduce heat to 250F.
Roast at 250F for 1¾ hours.
Remove from oven. Brush the turkey back again with the melted butter.
Use paper towels to turn the turkey breast side up.
Brush the turkey breast again with the melted butter.
Turn heat back to 400F. Pour the 2nd cup of water into the roasting pan.
Roast at 400F additional ¾ to 1 hour. May need to continue roasting until the temperature
of the turkey indicates doneness.
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