Brined, Roasted Turkey
Here is our favorite way to prepare a turkey, without exception. Brining and Roasting!
Soaking the bird in a salty brine and herbs causes it to absorb some of the seasoned liquid, which breaks down the proteins and seals in flavor and moisture. Some people cook their turkey to 175° or above; we like to cook ours to a lower temperature (165) to preserve its moisture, as the bird continues to cook once it is removed from the oven.
What You Will need.
Salt
Select Herbs (Sage and garlic are our favorite)
Instructions
STEP 1 (Preparation)
Toast a hand ful of whole sage leaves in a skillet over medium-high heat for 2 minutes. Put toasted sage (or 2 tablespoons of powdered sage if you are in a pinch) into a large pot with 2 cups salt, 1/4 cup of sugar, and 2 quarts water. Bring to a boil, remove from heat, then stir in 6 quarts water; let cool completely.
STEP 2 (Brine Process)
Put brine and turkey into a brining bag; seal and refrigerate for 8 hours or overnight [12 hours up to 15lb turkey. 12-16 hours for larger turkey].
STEP 3 (Cooking)
Preheat oven to 325°. Mix a tablespoon of powdered sage, room temperature butter, two tablespoons of minced garlic, teaspoon of salt salt, and a dash of pepper to form a compound butter; set aside. Remove turkey from brine; pat dry.
Lift skin at neck of bird; cut and remove wishbone (make a wish and discard, if you like). Place turkey on a rack in a roasting pan, breast side up, and tuck wings under the body.
Rub turkey all over with half of compound butter; rub remaining compound butter under skin of turkey. Tie legs together with butcher's twine.
Roast turkey, basting every 30 minutes, until deep golden brown and a thermometer inserted in the thickest part of the thigh (not touching bone) registers 165°, 2 1⁄2–3 hours. Let turkey rest for 20 minutes before carving (see How to Carve a Turkey). If there isn’t enough juice to baste, use melted butter.
Courtesy of Saveur and adapted by our personal experience.
