Roast Turkey
During the Holidays, people eat turkey. Turkey is not mentioned much during any other time of year.
Turkey roasting is often depicted in movies as a difficult and dangerous undertaking. But really, it's pretty easy. Here is a picture Michael took of wild turkeys we saw while camping in Utah.
Turkey roasting is often depicted in movies as a difficult and dangerous undertaking. But really, it's pretty easy. Here is a picture Michael took of wild turkeys we saw while camping in Utah.
- Remove excess skin, fat and bones from turkey. If you are cooking a whole turkey, this will include removing the giblets bag from the inside of the turkey (don't throw it away!), rinsing out the inside very well. Set all removed parts aside, you will use this to make the turkey stock, which is necessary for the stuffing and gravy dishes.
- Brine your turkey. for 4 Lbs of turkey i used 4 quarts of water, with 1/3 cup salt, 1/4 cup sugar, 1/2 a large pear roughly chopped, 1 sprig of rosemary, and 1 sprig of thyme. Only use fresh, cold water. Stir well to dissolve all sugar and salt. Be sure your turkey is fully submerged in the brine solution. You can use a large pot or freezer storage bag. Brine for at least 4 hours, but best results are after at least 12-24 hours.
- Rinse Turkey well, to remove excess salty brine from the surface.
- Rub turkey with butter for roasting. Sprinkle with salt, pepper and herbs.
- Place turkey over veggies in a roasting pan with a lid. Cover and roast at 325* for about 1 1/2 hours, basting every 1/2 hour. Internal Temperature of dine turkey should be about 165*-170*F.
- To quickly and easily achieve a rich browned skin, after one hour remove turkey from oven and rub skin with olive oil. Roast uncovered for final 1/2 hour. For smaller pieces of turkey, you can also rub the skin with oil and broil for 3 minutes of so, until desired brownness is achieved.
RECIPE:
4-5 Lbs of your favorite Turkey Parts: Here shown is one Bone in Half Breast and One Drumstick.
Brine solution: (SEE ABOVE FOR RECIPE)
1/2 stick butter
1 tsp salt
1/2 tsp pepper
2 fresh large sage leaves
1 sprig thyme, picked
1 1/2 cups vegetables for roasting such as onion, carrot, and celery
4-5 Lbs of your favorite Turkey Parts: Here shown is one Bone in Half Breast and One Drumstick.
Brine solution: (SEE ABOVE FOR RECIPE)
1/2 stick butter
1 tsp salt
1/2 tsp pepper
2 fresh large sage leaves
1 sprig thyme, picked
1 1/2 cups vegetables for roasting such as onion, carrot, and celery
SERVING SIZE: about 4 Servings of turkey
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