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Wednesday, November 17, 2010

Roasted Turkey

Photo courtesy of the Cooking Corner.

   It's coming, Thanksgiving is only days away. The countdown is on. I only have so many days left to shop, prep, and cook for 30 some people. But that's cool, to me, that's what this holiday is all about - being thankful for the family and friends that stop by and see me. This is my plan for turkey this year, just how I did it last year. It worked well.

Roasted Turkey
10-12 lb. turkey, thawed
salt and pepper

Wash turkey in sink, removing all parts from inside (check neck and inner cavity). Next step is brining.

Brine and Butter Paste
Brine -
2 cups salt
1/2 cup brown sugar
1 cup  bourbon
3 cups apple juice
1 gallon water
1 T. peppercorns

The day before cooking, clean bird as directed above and put in huge plastic bag (trash bag if needed) add all other ingredients and put in cooler if it won't fit in large pot in refrigerator. Let soak overnight. Remove from liquid and put in spray coated and foil lined roasting pan. Pat dry with paper towels. Preheat oven to 350 and make butter paste.

Butter paste -
1 stick butter, softened
2 cloves garlic, diced fine
1 t. ea. salt, pepper, and garlic salt
1 shallot
parsley

Mix all ingredients into butter and stir to combine. Loosen skin above breast and drums with fingers. Taking a few spoonfuls of butter, rub under skin and legs, pushing butter as far down under skin and on meat as possible. Take remaining butter and rub all over outer skin. Stuff bird, if desired.

Cook in 350 oven, 3-1/2 hours unstuffed or 4 hours stuffed. Baste with butter every half an hour. Cover with clean dish towel after an hour of baking, soaking towel with melted butter and meat juices. When done, carefully remove dish towel and let stand at least 30 minutes before carving.
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