Easy Juicy Oven Roasted Brined Thanksgiving Turkey Recipes

EASY JUICY OVEN ROASTED BRINED THANKSGIVING TURKEY RECIPE

Steps:

• Determine how much water you are going to need to make the brine deep enough to cover the turkey completely.
• Instead of guessing, place your turkey, still in the packaging in a large stock pot. Please be sure to wash off the outside of the packaging of the turkey.
• Fill with clean tap water until the turkey is submerged.
• Remove the turkey from the water. This way, when you are ready to place the turkey in the brine you don't have a large over flow of brine, loosing all the flavors
• Remove the turkey from the packaging and remove the turkey neck and the bag of innards from the cavity of the turkey.
• Pour your brine salt, sugar and spices into the pot of measured water.Be sure to stir until all the salt and sugars have dissolved completely.
• Place your turkey back in the brine and cover with a lid.
• Place your turkey and its brine in the refrigerator for a minimum of 8 hours but preferably 12-18 hours.
• What aromatics to put inside the turkey for roasting
• an apple
• an orange
• 3 springs of fresh rosemary
• 1 large bundle of fresh sage
• Stuff all the aromatics in the turkey cavity of the bird. They are going to heat up as the bird cooks, releasing flavor and additional moisture to the bird.
• Place the turkey in the roasting pan, with the back side down and tuck the wings under the body. This gives the turkey more stability, a wider stance to sit on when it comes to carving the bird.
• Next, pat the turkey dry with paper towels.
• Drizzle a bit of vegetable oil over the entire bird and give it a good rub down. The oil helps give it a gorgeous golden color and crispy skin. If you would like to use butter you are welcome to do that.
• I leave this little 'leg clamp' in place. The legs are tied together and I don't have to fuss with finding my kitchen twine and tying them together.
• Set your oven to 500 degrees and place your oven rack in the lowest position. Be aware that if you oven is anything like mine, it will burn off any of the drippings that might be on the bottom of the oven.
• Roast the turkey at 500 for 30 minutes. This will give the skin a beautiful golden brown color and almost sear the turkey, keeping the delicious juices in the bird.
• Lower the temperature to 350 and continue to cook the turkey until a meat thermometer inserted into thickest part of breast is 165˚ F and dark meat is 175˚ F.
• Carefully remove your beautifully roasted turkey from the oven and allow it to rest for at least 15 minutes, preferably 30 minutes.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

WORLD'S SIMPLEST THANKSGIVING TURKEY

Steps:

• Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.

BRINED AND ROASTED WHOLE TURKEY

Steps:

• Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
• To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.