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Super Easy and Delishious.
Note - if cooking in convection oven - cooking time will likely be cut in half.
The perfect Thanksgiving roasted turkey, brined in a salt/honey blend and roasted so that it's browned on the outside but moist on the inside
Ingredientes
- An insulated picnic cooler large enough to submerge the turkey
- 1 fresh turkey, 12 to 15 lbs
- 2 pounds salt
- 1 cup honey
- cold water
- 6 large carrots
- 4 stalks celery
- 4 large yellow onions
Direcciones
- Place the turkey in the cooler upside down.
- Dissolve the salt and honey in one gallon of cold water.
- Pour over the turkey and add three more gallons of cold water. Turn the turkey a few times to thoroughly mix the salt and honey.
- Place the cooler in a cold place for four hours for a smaller turkey and as much as six hours for a larger one, no more no less.
- Remove the turkey from the brine and rinse well under cold running water.
- Thoroughly dry it with paper towels or clean kitchen towels.
- Cut the onions in half and along with the carrots and celery fashion a bed in the roasting pan for the turkey to rest on.
- Place the turkey in a preheated 400 degree oven.
- Roast one hour then, without opening the oven, turn the heat down to 300 degrees and continue roasting for two to three hours longer, depending on the size of the turkey.
- After 2 ½ hours, open the oven and check the temperature every 15 minutes or so.
- Continue roasting until the breast and thigh meat both reach 165 degrees.
- Let the turkey rest, covered with foil, for 20 to 30 minutes before carving then serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 8 servings | |
| Calories 206 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 44019mg | 1834% |
| Potassium 399mg | 11% |
| Total Carbs 46.35g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 40.26g | 27% |
| Protein 6.56g | 10% |
Menus and Pairings
Va Bien Con: mashed potatoes, cranberry, sweet potatoes, brussel sprouts, gravy, carrots, salad, bread, wine
Wine and Drink Pairings: white dry wine, White wine
Evaluaciones
03 de Diciembre de 2008
Comentarios
- 03 de Diciembre de 2008This was the BEST Turkey I have ever cooked. All of my guests were raving about how juicy the bird was. Thank You for posting this recipe. So easy and delishious! I roasted my 15 lb. bird in my convection oven and was shocked when it was done in two hours. Just Super!
