The Best Turkey Ever
This bird is soaked in brine, stuffed with vegetables and fruit, and basted at least once every half hour. It's a recipe I made up about 4 years ago. It's time consuming, but the result is soooo worth it I usually buy a turkey about 16 pounds and it feeds a hungry group of at least 8, with few left-overs Not that it needs to be said, but buy a turkey that suits your family's size.
This bird is soaked in brine, stuffed with vegetables and fruit, and basted at least once every half hour. It's a recipe I made up about 4 years ago. It's time consuming, but the result is soooo worth it I usually buy a turkey about 16 pounds and it feeds a hungry group of at least 8, with few left-overs Not that it needs to be said, but buy a turkey that suits your family's size.
- 1 gallon water
- 2 cups kosher salt
- 1 whole turkey
- 1/2 gallon apple cider
- pepper freshly ground
- 4 cups low sodium chicken broth
- 8 leaves
- 2 large pieces
- 4 cloves (whole)
- 3 small apples cut large pieces (i use fuji)
- 3 small bermuda onions cut large pieces
- 1 large pieces
- 1 large pieces
- 3 large pieces
- 1 bunch leek cut into large pieces
- 1 head celery cut into large pieces
- 3 sprigs fresh rosemary left on stem
- 2 tablespoons fresh sage fresh cut
- 2 bottles of guinness beer
- 1/2 lb unsalted butter
- salt lightly sprinkled
- Carbohydrate 29.5298237005472 g
- Cholesterol 332.019579775 mg
- Fat 31.892994564641 g
- Fiber 1.74126004594908 g
- Protein 98.0738907567116 g
- Saturated Fat 16.0669484310015 g
- Serving Size 1 1 serving(s) (1182g)
- Sodium 12344.0065513406 mg
- Sugar 27.7885636545981 g
- Trans Fat 3.52925073805158 g
- Calories 817 calories
Step-by-step
- Thaw turkey as directed on packaging.
- Remove giblets from inside.
- Rinse completely inside and out.
- In a container large enough to hold the turkey, mix the water and kosher salt.
- Place cold turkey in solution and allow to soak for 24 hours.
- Be sure to keep it cold; if you can't refrigerate it, add ice throughout the day as needed.
- Remove the turkey from the brine solution.
- To infuse the meat with flavor, fill the cavity of the bird with garlic, leeks, herbs (set aside enough bay leaves to insert under skin later), citrus fruit, onions, apples, carrots, celery, shallots. You won't use all the fruit and veggies you cut during preparation to fill the bird, so don't panic.
- Preheat oven to 450.
- Use a roasting pan with a V-Rack in the pan.
- Fill 1/3 of the pan with apple cider, beer, chicken broth, and any remaining filling for the bird.
- Truss the bird before roasting if not sold that way.
- Insert Bay Leaves under skin all over, as much or as little as you like.
- Rub entire bird with softened butter.
- Sprinkle with salt and freshly ground pepper.
- Place turkey on roasting pan. This pan will be VERY HEAVY—you may need some strong arms to assist putting in oven!
- Reduce heat to 325.
- Cook for about 15 to 20 minutes per pound, use a digital thermometer, till internal temp reaches 160.
- The temp will rise while the turkey is resting; be sure not to let it rise above 160 while cooking in oven!
- Tent the bird loosely with foil during the first hour of cooking and cover it again if the skin starts getting too brown.
- Baste the turkey every 1/2 hour with more softened butter and the juices in the bottom of the pan. I use an injector about every hour as well.
- After cooking, allow turkey to rest for a half hour before carving.
- ENJOY THE FRUITS OF YOUR LABOR!
My Thanksgiving Tradition: The Best Turkey Ever
Thanksgiving. The word itself conjures images of family gathered around a table laden with delicious food, the aroma of roasting turkey filling the air, and the warmth of shared laughter and memories. For me, Thanksgiving isn't just a holiday; it's a tradition, a ritual passed down through generations, with my own unique twist: my award-winning, unbelievably delicious turkey.
This isn't your average roasted turkey. Oh no, this is a labor of love, a culinary masterpiece that takes time, patience, and a whole lot of butter. It's a recipe I developed four years ago, after countless attempts to perfect the perfect Thanksgiving centerpiece. The secret? It's all in the brine, the stuffing, and the meticulous basting. I start by brining the turkey for a full 24 hours, ensuring the meat is juicy and flavorful from the inside out. Then comes the stuffing – a symphony of apples, onions, celery, leeks, and herbs, all working together to create a harmonious blend of flavors that perfectly complements the turkey’s rich taste.
But the real magic happens during the roasting process. Every half-hour, I meticulously baste the turkey with melted butter, ensuring the skin is perfectly crispy and golden brown. I use an injector as well to ensure the flavors penetrate deep into the meat. It's a time-consuming process, I won’t lie. But let me tell you, the result is worth every minute of effort. The aroma that fills my kitchen is intoxicating, a fragrant promise of the deliciousness to come. The taste? Let's just say it's the kind of turkey that has people fighting for seconds (and thirds!).
This year, I'm expecting a crowd – a hungry group of at least eight, and maybe more. I always buy a 16-pound turkey, just to be on the safe side, ensuring there's plenty to go around. There's usually a little leftover, which is great for turkey sandwiches, but it's a testament to how good the turkey is that it's rarely leftovers that last.
More than just a meal, this turkey is a symbol of togetherness, a testament to the effort and love I put into creating something special for my loved ones. It's a tradition I cherish, and one I look forward to sharing for years to come. It's a Thanksgiving centerpiece that's become synonymous with our family gatherings, and honestly? It is my proudest culinary creation yet. This Thanksgiving, I will, once again, be making my signature turkey. The juicy, flavorful, and perfectly roasted bird has come to symbolize more than just a holiday meal, it represents the very essence of Thanksgiving: family, togetherness, and the joy of sharing delicious food around a table filled with love and laughter.
From the careful selection of a plump, juicy turkey to the precise timing of the roasting process, every step is imbued with care and intention. The aromas that waft through the house during its preparation are a symphony of comforting spices and succulent meat, promising a feast unlike any other. And when the moment finally arrives to carve that magnificent bird, the sight of its glistening skin and perfectly cooked flesh is a source of immense satisfaction and pride. This isn't just a recipe; it's a story, a tradition, and the heart of our Thanksgiving celebration.
So, this Thanksgiving, whether you're a seasoned chef or a kitchen novice, I encourage you to try your hand at my prized recipe. Remember, it's not just about the turkey; it's about the time, effort, and love that you invest in creating a memorable experience for your family and friends. It's about the joy of sharing a delicious meal together, and the creation of memories that will last a lifetime. Happy Thanksgiving!
