Roasted Turkey
I wanted to try a new roasted turkey recipe this year so I went online to search for some recipes. I found an Alton Brown recipe that sounded interesting and delicious on the Food Network. Due to a busy week, I made the brine the night before I needed it. I let the turkey soak in the brine for 12 hours before roasting. The aromatics were steeped in the microwave before putting them in the cavity of the bird which I thought was clever. This turkey was simply seasoned with vegetable oil and black pepper. The turkey roasted for a few hours and turned out beautiful–the skin was crisp and golden and the meat was tender, juicy, and flavorful. We all thought this roasted turkey was delicious.
How to Make a Roasted Turkey
Thaw the turkey completely in the refrigerator for a few days before roasting.
Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium-high heat. Bring to a boil. Stir well and set aside to cool completely. Refrigerate the brine until you need to use it.
12 hours prior to roasting, add 1 gallon of ice-cold water to the brine; stir to mix well. Remove the giblets from the turkey cavity and rinse with cold water. Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed. Cover the brine container with a lid and refrigerate for 12 hours.
Preheat the oven to 500 degrees. Line a roasting pan with a roasting rack.
Remove the turkey from the brine and rinse well, inside and out. Pat very dry with paper towels then place it on a roasting rack in a roasting tray. Slather vegetable oil all over the turkey then season with freshly cracked black pepper.
Place the water, apple, onion, and cinnamon stick in a microwave-proof bowl and cook on high for five minutes.
Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs. Tie the legs together with twine.
Place the turkey in the HOT oven for 30 minutes. REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, and roast for about 2½-3 hours. Let the turkey rest for at least 15 minutes prior to carving. Enjoy!
Equipment
- Roasting Pan with Rack
Ingredients
Brine:
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 gallon of vegetable stock
- 1 tbsp black peppercorns
- 1 ½ tsp allspice berries
- 1 ½ tsp candied ginger chopped
- 1 gallon of ice-cold water
Turkey:
- 13 lb turkey
- Vegetable oil
- Freshly cracked pepper to taste
- 1 cup of water
- 1 red apple sliced into wedges
- ½ sweet yellow onion sliced into wedges
- 1 cinnamon stick
- 6 sage leaves
- 1 large sprig of rosemary
Instructions
- Thaw the turkey completely in the refrigerator for a few days before roasting.
- Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium-high heat.
- Bring to a boil. Stir well and set aside to cool completely.
- Refrigerate the brine until you need to use it.
- 12 hours prior to roasting, add 1 gallon of ice-cold water to the brine; stir to mix well.
- Remove the giblets from the turkey cavity and rinse it with cold water.
- Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed.
- Cover the brine container with a lid and refrigerate for 12 hours.
- Roast the turkey by preheating the oven to 500 degrees.
- Remove the turkey from the brine and rinse well, inside and out.
- Pat very dry with paper towels then place it on a roasting rack in a roasting pan.
- Slather vegetable oil all over the turkey then season with freshly cracked black pepper.
- Place the water, apple, onion, and cinnamon stick in a microwave-proof bowl and cook on high for five minutes.
- Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs.
- Tie the legs together with twine.
- Place the turkey in the HOT oven for 30 minutes.
- REDUCE heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, and roast for about 2½-3 hours.
- Let the turkey rest for at least 15 minutes prior to carving. Enjoy!
Golden brown and crisp..that looks perfectly roasted!
beautiful Pam! we love turkey, sometimes we make for Christmas, this looks amazing!!
¡¡ Espectacular, delicioso….!! Tan dorado y crujiente, me ha encantado el relleno, cebolla y manzana. Lo probaré en “Mi Cocina”
A beauty. I bet it tastes as good as it looks.
I brined a turkey once, but we weren’t huge fans of the result. I do love your idea of the apples and aromatics in the cavity, though. Your turkey looks beautiful!
that’s a tasty brine and a gorgeous bird!!
Roasted turkey is looking perfect with golden brown color.
Indeed that’s a delicious dish
Waoo amazing, Its very nice recipe. I was in search of this , I found here.
thank u so much for sharing.