HOW TO BRINE AND ROAST A TURKEY & TIPS FOR A JUICY BIRD

THAT ANYONE CAN COOK

Thanksgiving is coming up in just a few weeks. Are you already starting to get anxious? Well, don’t be! We are here to help you… to make your life easy.

Find out how to brine and roast a whole turkey that is juicy and tender and also get great tips on how to carve it without fuss.

If you intend to prepare a roasted turkey from scratch, it is essential to choose a fresh turkey instead of a frozen one.

Brine the turkey, this means submerging the bird in a mixture of salt, sugar (optional), and cool water. It can be an overnight brine (8-12 hours) or a quick brine (5 hours but with double the amount of sugar and salt used for an overnight brine).

Ingredients: – Fresh whole turkey, bone-in and skin-on – Salt – Sugar (skip if on a keto/low carb diet) – Unsalted butter, softened

Instructions – Remove giblets and neck from the cavity of the turkey. If desired, reserve for making gravy. For the Brine: Combine coarse salt and sugar in a large clean stockpot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot.

– Cover and refrigerate overnight. Remove the turkey from the brine, and rinse inside and out under cold running water to remove all traces of salt. – Then, pat dry with paper towel. Brine the turkey for only 5 hours, but this time using double the amount of salt and sugar.

Roasting: In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Place turkey breast-side-up on the rack of a roasting pan.

– Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. Brush the oil mixture all over the turkey, except under the skin.

– Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning..

– Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan. – Turkey must be basted every 45 minutes.

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HOW TO BRINE AND ROAST A TURKEY & TIPS FOR A JUICY BIRD

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