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Roasted Turkey
Thanksgiving might be over, but I have not shared my turkey recipe with you yet! This easy cry brined roasted turkey is easy to make if you follow my instructions, very flavorful and super juicy.
👥 12 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 3h👤 Lyubomira from CookingLSL📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking dish
- ●oven
- ●cutting board
📝 Preparation Steps
1
For the dry brine: Start ⏱️ 48 hours before you have to roast the turkey.
2
You can brine the turkey in the fridge even if it is still frozen, but I did defrost mine.
3
Remove turkey from the package. Remove the neck and bag of giblets. Rinse and pat dry. Measure about 1 tbsp salt and spread it inside the turkey. (You can use gloves here) - using your hands rub generous amount of salt over the whole turkey. Make sue there is a lot of salt over the breast. Cover with a plastic bag and refrigerate for ⏱️ 24 hours.
4
After ⏱️ 24 hours remove the turkey from the bag and wash it very well, so there is no salt left. Dry with paper towels. Place in a deep bowl and refrigerate uncovered for ⏱️ 24 hours. This will make the skin very crisp.
5
Take turkey out of the fridge and let it sit at room temperature for ⏱️ 30 minutes to ⏱️ 1 hour.
6
For the herb butter:
7
In a bowl combine butter, lemon juice, pepper, parsley, garlic and thyme. Mix to combine.
fresh thyme2 tspparsley and thyme springs (optional)
8
Using a spoon, gently separate the skin from the beat around the breast at the front and back of the turkey. Using your fingers, spread some of the butter between the breast and the skin. Evenly spread the remaining mixture over the whole turkey. Stuff the turkey with the apple, onion, orange, garlic, thyme and parsley. You may want to tie the legs together so the cavity is closed, using a baker's twine.
apple (, sliced but not peeled)1fresh thyme2 tspparsley and thyme springs (optional)
9
Spray some olive oil on top if the turkey and sprinkle with some freshly ground black pepper.
olive oilblack pepper1 tsp
10
To roast the turkey:
11
Preheat oven to 425F. Place rack more towards the bottom of the oven. Grease a baking dish with some oil. Line the bottom with sliced onion, carrots and parsnips (optional). Roast turkey for ⏱️ 25-30 minutes. Remove from the oven and baste. If the turkey has not released enough juice, you can baste with 1/2 cup chicken stock initially.
12
Turn the oven temperature down to 350F and continue cooking the turkey. Bake for ⏱️ 2 hours and ⏱️ 30 minutes for 10-12 pound turkey. Baste every ⏱️ 25-30 minutes. When the breast starts to turn golden you can cover it with aluminum foil, so it doesn't burn. (Make sure you spray the foil wit some oil, so it doesn't stick to the skin and tear it off).
13
The turkey is considered cooked, when a thermometer inserted reads 160 F for the breast and 180 F for the thighs. Once you reduce the temperature, it takes around ⏱️ 13 minutes per pound for the turkey to cook.
14
Once the turkey is cooked, transfer to a plate or cutting board and let it cool for at least ⏱️ 20 minutes. Carve, serve and enjoy.
Nutrition Facts
calories
666 kcal
fat Content
41 g
serving Size
1 serving
sugar Content
1 g
sodium Content
7636 mg
protein Content
70 g
cholesterol Content
292 mg
carbohydrate Content
2 g
saturated Fat Content
19 g
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