Salted Roast Turkey With Herbs |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 12 |
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I have brined my turkeys for years. But I hate the clean up of all the brine and such. This method made a lot of sense and I will be trying this for Thanksgiving this year. This method came from Bon Appetit Nov 08 and there were several herbed or spiced salt options or you can be creative and do your own flavor. I chose the classic. Ingredients:
1/3 cup kosher salt, plus |
1 tablespoon coarse kosher salt |
1 1/2 teaspoons dried rosemary |
1 1/2 teaspoons dried rubbed sage |
1 1/2 teaspoons dried thyme |
1 teaspoon black peppercorns, crushed |
3 small bay leaves, torn |
1 teaspoon finely grated lemon peel or 1 teaspoon orange peel |
1 large roasting bag |
1 (14 -16 lb) whole turkey |
1 large onion, chopped |
1 large celery, chopped |
1 large lemon, cut in 8ths |
1 teaspoon dried rosemary |
1 teaspoon dried rubbed sage |
1 teaspoon dried thyme |
1/2 cup butter, room temperature |
2 cups chicken stock |
Directions:
1. Herbed Salt: Rub first six ingredients in small bowl to crush herbs finely, or put in small food processor. Can be made a week in advanced. Cover and store at room temperature. Stir in peel before using.
2. Turkey: Rinse turkey inside and out (do not pat dry). Remove excess fat, neck and giblets, wrap and refrigerate to reserve for roast or making gravy. Place turkey in a roasting bag and sprinkle inside and out with all of the herbed salt. Close bag, place on cookie sheet and chill 18 - 24 hours.
3. Set rack at lowest position in oven and preheat to 325°F Rinse turkey inside and out; pat very dry. Stir onion and next 5 ingredients into a bowl and stuff turkey in main cavity and neck cavity. Fold neck skin over cavity and secure with a skewer. Tuck wing tips under and tie legs together loosely. Place turkey on rack in roasting pan. Spread butter all over turkey. Place reserved fat, neck and giblets into bottom of roaster and pour 2 cups of chicken stock.
4. Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into the thickest part of the thigh registers 165 - 170°F, basting every 45 minutes and adding additional stock or water if the pan becomes dry. Tent loosely with foil if browning too quickly, roasting 3-3 1/2 hours total. Transfer turkey to a platter and tent with foil, letting rest for 45 minutes. Reserve juices in pan for making your favorite gravy.
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