1 13-15 pound turkey
1 pkg of brine prepared as per
instructions (with one key exception, I used pots of lapsang souchong (a smoky
tea) instead of ½ the suggested regular water.)
2 sticks of unsalted butter, melted
2
tablespoons baking powder
3 tablespoons chopped fresh parsley
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tsp alderwood smoked sea salt
1 tsp fresh cracked pepper
4-6 strips of thick cut bacon
2 granny smith apples, quartered
1 large onion, quartered
Brine turkey for at least eight
hours (I accidentally went in for 18, but that’s not necessary.)
Mix the baking powder (it’s what
crisps the skin) with the butter, add in the herbs, salt and pepper.
Wash off the brine and pat turkey
dry. Carefully molest the turkey. This part makes me feel super dirty, but it’s
what makes everything taste better. You insert
your hand in between the meat of the bird and the skin, loosening it as you
go. Rub the butter mixture on and
underneath the skin. Be generous. I like to air dry the turkey for about an
hour at this point. There’s always something
else that the oven can be baking. Or you
can do what I did and join your area’s local Turkey Trot and run/walk a few
miles to justify all the calories you’re about to be stuffing down your
gullet.
Preheat the oven to 400
degrees. Drape bacon slices over the
turkey to add flavor and prevent over darkening. Scatter the apple and onion pieces around the
bottom of the roasting pan. These are
just aromatics. Roast the turkey breast
side down for 2 and a half hours. Remove
turkey and flip to breast side up. Turn
oven up to 475. Roast an hour and a half
longer, or until thickest part of the thigh registers 170 degrees. Remove turkey from oven and flip breast side
back down. Allow turkey to rest for AT
LEAST 30 minutes. This is not a suggestion. If
you skip this part, all of the work you just did will still net you a dried out
yucky turkey. Leave it alone so the
juices redistribute before carving and you’ll be rewarded with the best turkey
in EVER.
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