Recipe serves: 10-12

Roasted turkey

Ingredients
12-14 lbs whole turkey
 
Brining
¾ cup salt
1 gallon water
 
Roasting
¼ cup melted butter
2 cup water

Preparation steps:
    Brining
  1. 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.
  2. Place a V-rack lined with aluminum foil in a large roasting pan (Use a disposable pan with handles).
  3. 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 - 4 hours
  4. 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.
  5. Preheat the oven to 400F. Roast at 400F for 1 hour. Reduce the heat to 250F. Roast at 250F for 2 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 the heat back to 400F. Pour the 2nd cup of water into the roasting pan. Roast at 400F for ½-1 hour. May need to continue roasting until the temperature of the turkey indicates doneness.
Picture of recipe


Background:
A tradition of the American Thanksgiving holiday.


Take note!
  • Frozen turkey - place in the refrigerator
    4 days before roasting. It takes 3 days
    to unfreeze in the refrigerator.
    For a Thursday Thanksgiving meal
    it means Sunday morning.
  • Determine turkey doneness:
    Insert the thermometer in the thickest
    part of the thigh, between the drumstick
    and the breast (do not to hit the bone).
    The turkey is done when the temperature
    is 170F.
  • No need to add sugar to the brining.
Related recipe:
  1. Old fashion chicken stuffing
  2. Turkey stuffing
  3. Mashed potatoes