The Greatest Roast Turkey Recipe of All Time
Recipe Overview
Overview
This roast turkey recipe is a game changer for anyone looking to elevate their Thanksgiving feast. The process begins with a thorough brining, which not only enhances the flavor but also ensures that the meat remains incredibly juicy. The use of a brine injector allows the saltwater solution to penetrate deeply into the turkey, making every bite flavorful and moist.
One of the standout techniques in this recipe is cooking the turkey breast side down. This method allows the dark meat to cook more evenly and ensures that the breast meat doesn’t dry out. The result is a beautifully roasted turkey with perfectly cooked meat throughout. The addition of a probe thermometer is crucial here, as it helps track the internal temperatures of both the breast and thigh, ensuring they reach their ideal doneness.
As the turkey roasts, the aroma fills the kitchen, promising a delicious meal ahead. The gravy made from the drippings is rich and flavorful, complementing the turkey perfectly. This recipe not only delivers on taste but also simplifies the cooking process, making it accessible for both novice and experienced cooks. With this method, your turkey will be the star of the meal, leaving guests raving about its tenderness and flavor long after the feast is over.
Recipe Details
Steps & Tips
Thaw turkey in the fridge for 3 to 4 days or in cold water for 8 hours.
Tip: Thaw turkey in cold water for about 8 hours if short on time.
Lay turkey on a sheet tray and remove the neck, liver, giblets, and plastic thermometer.
Tip: Remove the plastic thermometer from the turkey as it's not reliable.
Cut the skin between the flat and drummy of the wing, twist, and cut to remove.
In a large pot, combine water, salt, sugar, bay leaves, garlic, and poultry herbs.
Tip: Using a poultry blend saves time on buying individual herbs.
Bring the brine to a boil over high heat for 10 minutes to infuse flavors.
Cut the turkey neck and wing tips into chunks and roast with onion, celery, and carrot.
Pour infused brine over ice to cool it rapidly.
Tip: Stirring in ice rapidly cools the brine, saving hours of cooling time.
Use a brine injector to inject brine into the turkey breast and legs.
Tip: Injecting brine ensures deeper flavor penetration than soaking alone.
Tip: Perforating the meat creates channels for brine to distribute evenly.
Dunk the turkey breast side down in the brine and refrigerate for 3 days.
Tip: Using a food bucket in a cold garage can substitute for fridge space.
Prepare a roasting pan with a rack, add water, and place turkey breast side down.
Insert probe thermometers into the breast and thigh of the turkey.
Tip: Covering the turkey with foil helps retain moisture while cooking.
Cover the turkey with foil and roast in a 425°F oven for 1 hour.
After 1 hour, lower the oven to 325°F and roast for another 90 to 120 minutes.
Take the turkey out of the oven and tent with foil for 1 hour.
Heat the pre-made gravy base in a saucepan.
Tip: Taste the drippings before adding all to the gravy to avoid excess salt.
Use tongs to flip the turkey breast side up for browning.
Roast the turkey at 500°F for a few minutes to crisp the skin.
Tip: Cooking breast side down helps prevent drying out the breast meat.
Carve the turkey by slicing between the breast and leg, then remove the breast.
Serve turkey on a plate with dark meat and drizzle with gravy.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Brining a turkey enhances its juiciness and flavor by allowing salt to penetrate the meat.
- •Using a brine injector helps distribute the brine evenly throughout the turkey.
- •Cooking the turkey breast side down helps keep the breast meat moist while the dark meat cooks.
- •A probe thermometer is essential for monitoring the internal temperature of both the breast and thigh.
