Thawing turkey in the refrigerator is recommended. If short on time, you may thaw the turkey in cold water in the original wrapping, making sure the water is changed every 30 minutes to keep the turkey surface cold.
REFRIGERATOR TURKEY THAWING TIME:
8-10 lb. turkey = 2-3 days
12-16 lb. turkey = 3-4 days
16-20 lb. turkey = 4-5 days
20-24 lb. turkey = 5-6 days
PERFECT BRINED TURKEY
THE BRINE:
1 (12-18 pound) whole turkey, neck and giblets removed
1.5 cups kosher salt
1 gallon chicken stock (16 cups)
1 TBL dried rosemary
1 TBL dried sage
1 TBL dried thyme
Place the bird in a large stock pot. (I usually put it in a roasting bag inside the stock pot). Mix salt, stock, rosemary, sage, thyme and cover the bird with brine mix. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 24 hours.
TO COOK THE BIRD:
½ cup butter, softened
¼ cup butter, softened
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
1 lemon quartered (optional)
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
1 cup chicken stock
¼ cup butter (after foil is removed)
Preheat oven to 350 degrees F. Thoroughly rinse the turkey, and discard the brine mixture.
Pat dry. Rub ½ cup softened butter under and over the skin.
Place breast side up on a roasting rack or in a roasting bag, in a shallow roasting pan.
Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, lemon, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan or in bag, and cover with the 1 cup chicken stock. Cover tightly with foil if not using a roasting bag.
Roast for 2/3 of the total cooking time (see chart below). Take off foil or cut open the bag and peel back. Brush or rub with ¼ cup butter.
Roast for the remaining 1/3 of the cooking time until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Allow the bird to stand about 30 minutes before carving. Use the drippings to make the best gravy (recipe below)!
ROASTING TIMETABLE:
Turkey Weight Total cook Time Remove foil after
8 to 12 pounds 2-3/4 hours to 3 hours 1 hr. 45 min to 2 hours
12 to 14 pounds 3 to 3-3/4 hours 2 hrs. to 2 hr. 30 min.
14 to 18 pounds 3-3/4 to 4-1/4 hours 2 hrs. 30 min. to 2 hr 50 min.
18 to 20 pounds 4-1/4 to 4-1/2 hours 2 hrs. 50 min. to 3 hours
20 to 24 pounds 4-1/2 hours to 5 hours 3 hrs to 3 hrs. 15 min
24 to 30 pounds 5 to 5-1/2 hours 3 hrs. 15 min. to 3 hrs. 45 min.
Turkey is done when the meat thermometer inserted in the breast reads 170° F. and 180°F. when inserted deep in the thigh, not touching the bone. Juices should be clear.
HOW TO CARVE A TURKEY:
Use a long, sharp carving knife and meat fork to prevent the turkey from moving. Carve on a cutting board. Allow the turkey to stand 15 to 20 minutes after cooking before carving.
Remove the plastic clasp holding the drumsticks together.
Hold the end of the drumstick. Cut through the joint between leg and body. Remove the entire leg by pulling out and back. Serve whole or cut through the joint of the thigh and drumstick.
Make a long, horizontal cut into the breast just above the wing. Insert a meat fork in the top of the breast.
Starting halfway up the breast, carve thin slices down to the horizontal cut.
Continue to carve thin slices, starting at a higher point each time.
Continue to carve thin slices, starting at a higher point each time.
Repeat steps on the other side of the turkey.
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