A succulent and flavorful herb-infused turkey, perfect for holiday gatherings.
1020 minutes
A succulent and flavorful herb-infused turkey, perfect for holiday gatherings.
cups
Turkey, trimmed, neck, giblets, and tailpiece removed and reserved for Giblet Pan Gravy
0 lb
sprigs
Onions, chopped coarse
each
Carrots, peeled and chopped coarse
each
Celery Ribs, chopped coarse
each
tablespoons
cups
1. Brine the Turkey
Prepare a brine by dissolving 1 cup of salt in 2 gallons of water in a large container or bucket. Submerge the turkey in the brine, ensuring it is fully covered, and let it soak for 6 to 12 hours.
2. Dry the Turkey
After brining, remove the turkey and pat it dry with paper towels. Place it in the refrigerator to air-dry for at least 8 hours or overnight.
3. Prepare the Oven and Roasting Pan
Preheat your oven to 325°F. Prepare your roasting pan by placing a V-rack inside it.
4. Arrange Turkey and Vegetables
Position the turkey on the V-rack breast side down. Scatter the chopped onions, carrots, celery, and thyme sprigs around the turkey in the pan.
5. Roast the Turkey
Place the roasting pan in the oven and let the turkey roast. After about 2 hours, carefully rotate the turkey to breast side up.
6. Baste the Turkey
Melt the unsalted butter and use a basting brush to coat the turkey, ensuring it stays moist and flavorful. Add 1 cup of water to the roasting pan.
7. Continue Roasting
Continue roasting the turkey until it reaches an internal temperature of 160°F in the breast and 175°F in the dark meat.
8. Rest the Turkey
Once the turkey has reached the desired temperatures, remove it from the oven and let it rest for at least 20 minutes before carving.
9. Carve and Serve
Carve the turkey and serve it with the Giblet Pan Gravy you prepared.
. Swap the turkey with a whole chicken. Adjust the cooking time due to the smaller size of the bird. . You can use a similar blend of herbs or switch it up to include others like marjoram or tarragon.
. Choose a prime cut like rib roast or tenderloin. . The herb infusion can include more robust herbs like rosemary and pair them with red wine and beef stock for basting.
. Instead of poultry, apply the herb infusion technique to a rack of lamb. . Create a crust with your herb mixture and some breadcrumbs, then roast the lamb to your desired doneness.
. Mediterranean Twist
. Apply the roasting and herb-infusion techniques to a pork loin. . Apples and fennel can be added to the aromatics to complement the flavor of the pork.
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