Roast Turkey
- calculate about a pound of turkey per person
- a stuffed 10-12 lbs (4.5-5.5 kg) turkey will require approx. 3.5 to 4 hours of roasting
INGREDIENTS:
1 turkey, defrosted
1/2 cup kosher salt OR Framani seasoning rub (kosher salt, paprika, pepper, sugar, anise, garlic, sage, rosemary, onion powder, red pepper)
1/4 cup butter, room temp
1 onion, halved
2 carrots
2 celery stalks
1-2 cups prepared stuffing
1 bunch of thyme
1 cup of water or chicken broth
METHOD:
Dry Brine the Turkey
1. About 4-8 hours prior to roasting, set a rack over a large rimmed baking sheet/pan. Rinse turkey and remove giblets. Place turkey on the rack, giblets back in the fridge.
2. Rub kosher salt all over and inside the turkey cavity. Let sit in a cool and airy place for the turkey to airdry.
Roast the Turkey
1. Position oven rack at lowest level and preheat to 325F (165C).
2. Prepare your roasting pan with a rack or create one with aromatics (onion, carrots, celery) and giblets. Place airdried turkey on top.
3. Stuff turkey cavity LOOSELY and add thyme to neck cavity.
4. Tie turkey legs together with butcher’s twine and use a tooth pick to secure the skin flap over the cavity opening. Tuck the wing tips underneath to prevent them from burning.
5. Baste with butter and cover turkey loosely with foil and roast. There is no need to baste! Resist opening the oven door to prevent the oven temp from falling.
6. Remove foil during last hour of roasting. Turkey is done when juices run clear and meat thermometer inserted in the thickest part of the thigh registers 165F.
7. Rest turkey for 30-60 mins before carving. Assemble on a large platter. Garnish with herbs.
TIP – put leftover carcass, bones, giblets and aromatics into a large stock pot. Cover with water and simmer for 2 hours to make a delicious stock.
Don't forget to end your meal with pumpkin pie!
