Shannon's Famous Roast Turkey

This is the recipe I always use to ensure a turkey with beautiful golden crispy skin and wonderfully moist meat.

My recipe is for an approximately 20 pound turkey, which is the size I usually get. You will need a large clean bucket for the brining step.

Brine
1 cup salt
1/2 cup brown or white sugar
several sprigs rosemary
several fresh sage leaves
1 (20 lb) turkey, thawed
1/2 onion, quartered
vegetable oil
mixed herbs: rosemary, sage, whatever you like
white wine (optional)
The night before roasting the turkey, add salt, sugar and herbs to a 5 gallon bucket. Add a little cold water and stir til salt and sugar dissolve. Place turkey in brine and add water to cover. Set in a cool area (we use the garage) overnight. Early the next morning, remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on a platter and refrigerate for a couple of hours to dry.

Preheat oven to 500°.

Place turkey on a large rack inside a large baking pan (or use a roaster specifically designed for turkey). Add about 1 cup of water to bottom of pan. Add onion to turkey cavity. Rub turkey liberally with oil and herbs, making sure you lift several areas of the skin to get herbs next to the meat.

Roast turkey for 30 minutes. Cover breast with heavy duty foil; reduce oven temperature to 350°. Roast as directed on package, basting every 1/2 hour or so white wine and pan drippings.
Our turkey took about 4 1/2 hours.
Remove turkey from oven and let rest, covered, about 15 minutes before carving.http://media-files.gather.com/images/d833/d344/d745/d224/d96/f3/full.jpg

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