Tag: christmas turkey

Roasted Turkey

Juicy Roasted Turkey

If you started following me on this Roasted Turkey Journey, then you started with the last recipe for a Turkey Brine.  There in lies one of the biggest secrets of all time and it’s the only way I’ll prepare and cook a Turkey.  It infuses the bird with flavor because it makes the meat retain water.  Water has memory so, any ingredient added to the water or brine will marinate the meat.  Flavor absorbed into the meat makes a tasty bird but it doesn’t end there.  No, I’ve got a simple recipe and technique that is so good it will make your family gobble-gobble.

Roasted Turkey Secret

Whether you’re baking a Roasted Turkey for Thanksgiving or Christmas, this recipe is a winner because I’ve added in the season ingredients to make both holiday dinners special.  In the Turkey Brine, I add the peel from 2 oranges.  Well, nothing goes to waste here in the PMGK so, I use those two oranges to stuff the turkey along with 2 halves of an onion and some fresh rosemary.  The secret lies in the rub.

The Rub consists of a few seasoned cubes of butter that are stuffed both under and over the skin of the entire turkey.  The technique is simple and easily explained in the video tutorial, but the secret doesn’t end there.  There’s a double bake; first at a higher temp to color and crisp the skin of the bird and the second is to Roast the bird, slow and low, at a lower temperature.

425 degrees for 10 minutes, then baste, and 325 degrees for the next 1 1/2 to 3 hours, depending on the size of the bird.  Core temperature, in the breast, should reach 165 degrees Fahrenheit.  You can also poke the outside leg with a fork and if the juices run clear, the bird is done.

Roasted Turkey Ingredients:

Rub
1 cup Butter
1 tbsp Olive Oil
2 Garlic Cloves, minced
1 sprig Fresh Rosemary, leaves pulled and chopped
1 tbsp Sage
1/4 tsp Cinnamon
1/8 tsp Ground Clove
1 tbsp Lemon Juice
Salt and Pepper to taste

Stuffing
2 Oranges, pealed and halved
1 Onion, halved
2 Sprigs Rosemary
A few pinches of Kosher Salt and Pepper in the cavity under the breast meat.

There’s a follow up gravy recipe, that’s used from the drippings and stuffing of this Roasted Turkey, and I’ll be posting that recipe next.  So, be sure to watch for that and watch the video tutorial for this Roasted Turkey recipe and I’ll show you just how easy this is to make with the above ingredients.

Turkey Brine

The Best Holiday Turkey Brine

If you like your poultry tender and succulent, then you need to add this Turkey Brine to your things to do list this holiday season.  A good brine will add so much moisture and flavor to your roasted bird, you’ll never again cook it with out one.  This recipe adds a light yet fruity bouquet to the pallet that really compliments the Turkey.  There’s a few other ingredients that might surprise you but overall, I really think you’ll be pleased with the results.

Does a Turkey Brine Really Help?

A Turkey Brine is more about the salt than anything.  All of the flavors help but the salt goes through and through, constantly repeating.  This helps the bird retain water and since water has memory, all of those ingredients that season the water also season the bird.  So, a brine absolutely makes all of the difference in the world.  Unless you don’t like a crispy skin, basting isn’t even necessary.  And don’t feel like you have to add all of these ingredients.  Technically, the salt is enough but feel free to play with it a bit and find your own ingredients and write your own recipe.  You can even refer to my Tin can Chicken Brine recipe if you’d like.

Turkey Brine Ingredients:

1 gal water
2 cups Apple Cider Vinegar
2 cups Brown Sugar
1/2 cup Table Salt
2 tbsp Black Pepper
1 tbsp Cinnamon
1/2 tsp Ground Clove
5 Garlic Cloves, crushed
5 Bay Leaves, dry or fresh
2 Sprigs Rosemary
Peel from 2 large Oranges
3 to 4 lbs Ice

1 Turkey

Be sure to follow the instructions in the Turkey Brine video tutorial and continue with the Roasted Turkey and Gravy recipe, coming up next.

UPDATE:

I have since used this recipe with some substitutions and one particular additive that yielded better results in both the flavor and juiciness of the bird. The Turkey I brined and roasted was barley over 19 lbs and, for some reason, cooked way faster than I expected.

I exchanged the orange peel for lemon, the salt for it’s weight in pickling salt and I added in approximately 1 dozen Allspice seeds. What a difference it made. I also crushed, ground and sprinkled allspice powder over the skin of the turkey, before roasting. I stuffed the bird with Parsley only and a full cube of butter, then baked with a lid at 275° F. To my surprise, the bird was fully cooked in under 3 hours. It should’ve taken twice that long; according to the experts. 20 to 25 minutes per lbs. The outside of the bird was perfectly cooked with an even golden brown tone. I didn’t roast at a higher temp before hand, rotate the turkey of baste either. One of the Best Turkey’s I have ever made.