Рецепт Roasted Turkey
Roasted Turkey
What is better than a beautiful bird on the table? There is nothing better than this! A fresh bird, brining it and letting it rest for 1 to 1 1/2 hours after roasting are the keys to the perfect bird….
Roasted Turkey
First off, brine the turkey using Monday’s recipe, go ahead, I’ll wait right here….
After the turkey has brined for 16-24 hours, remove it from the brining bag and rinse the turkey thoroughly inside and out or let it sit in the sink with water for 15 minutes.
Preheat the oven to 275 degrees. Place the turkey, breast side up on a rack in a large roasting pan. Tuck the wings and legs under the bird, tie down if necessary. Cover the turkey entirely and tightly with heavy-duty aluminum foil. Place in the oven and don’t peek. Roast for approximately 20 minutes per pound or until a meat thermometer inserted into the thickest part of the thigh reaches 175 degrees. During last hour of cooking, melt 1 stick of butter and brush the bird every 20 minutes during that hour to baste. When the temperature is reached, remove the turkey from the oven, set it on the stovetop (or counter) tent with foil and let rest for 1 to 1 1/2 hours before carving to let all of the juices redistibute and moisten the bird.
By taking the breast fully off the bone and then slicing it into pieces, the outcome will be a much more tender piece of meat because you are cutting across the grain and also, each piece will have the perfect small amount of skin to add color and flavor!