| 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 a day before roasting. Dissolve the salt in water in a very large stockpot.
- Remove giblets and excess fat from the turkey and place it in the stockpot.
Ensure the turkey is fully submerged. Refrigerate overnight.
Pre-Roasting Prep
- Line a V-rack with aluminum foil and place it in a large roasting pan.
Pierce the foil gently to allow drippings to collect in the pan.
- A couple of hours before roasting, remove the turkey from the brine.
Place it breast side down on the V-rack to make stuffing the neck cavity easier.
Stuffing
- Stuff the neck cavity with "Old fashion chicken stuffing", and sew the opening closed.
- Heat the "Turkey stuffing" in the microwave for 2 minutes before spooning it into the body cavity.
Turn the turkey breast side up and stuff the body cavity. Sew the opening closed.
Roasting - 3¼ hour
- Brush the turkey breast with melted butter and place the
turkey breast side down on the V-rack. Brush the turkey back with melted butter.
Pour 1 cup of water into the roasting pan.
- Preheat the oven to 400°F.
Roast at 400°F for 1 hour.
Reduce the oven temperature and
Roast at 250°F for 1½ hours.
Remove from oven.
- Brush the back again with melted butter.
Using paper towels, carefully turn the turkey breast side up.
Brush the breast again with melted butter.
Pour the second cup of water into the roasting pan.
- Return the turkey to the oven and
Roast at 250°F for ¼ hour.
Increase the oven temperature and
Roast at 400°F for an additional ½ hour
or until the turkey reaches 170°F in the thickest part of the thigh (without touching the bone).
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