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January 13, 2009
My Yummy First Turkey
Ingredients:
A turkey (12-13 lb), thawed
Brine Ingredients:
1 gallon water
1 cup salt
1 cup brown sugar
1 bunch green onions, chopped
1 cup basil leaves, fresh and chopped
2 garlic heads, pealed and minced
2 tbl ground cumin
2 tbl thyme
1/2 bunch cilantro
1/2 cup Italian seasoning
peppercorns
Roasting Ingredients:
1/2 cup olive oil
1 garlic head, pealed and minced
2 tbl onion powder
1/4 cup Italian seasoning
2 tbl dry basil
2 tbl salt
2 tbl fresh ground pepper
1/2 white or red onion, sliced thin
1-2 garlic heads, pealed and sliced into medium-thin slivers
12-15 basil leaves, fresh
1/2 bunch cilantro
1 white onion, chopped
1 bunch green onions, chopped
28 - 42 oz chicken broth
16 oz water
Directions:
General:
If your turkey is frozen when you buy it, plan at least two days in advance to properly thaw it, depending on how big it is. If your turkey is fresh, please remember the turkey will only last in your fridge without spoiling for approximately two days.
The best way to thaw a turkey is to keep it in the refrigerator. It will take approximately two days to thaw a 12-13 pound turkey this way. Be prepared!
Wash the turkey free from plastic or possible debris after it is thawed, and remove the giblets from inside.
To Brine:
Either get a huge pot to put the brine mixture and turkey in, or plan on using a sealable garbage bag in a pan. Mix all of the ingredients together. The brine mixture needs to completely cover the turkey, so if you have a larger turkey, plan on making a larger brine mixture. Keep in mind that the salt to water ratio should be observed and followed.
Keep the turkey covered in the brine solution overnight, or for approximately 12 hours.
To Prepare:
In a bowl, mix olive oil with minced garlic, onion powder, Italian seasoning, dry basil, salt and pepper. Let sit while you prepare the rest.
Remove the turkey from the brine mixture and lay it on a bunch of paper towels. Pat the turkey dry of any excess water.
Take the olive oil mixture and rub it thoroughly into the skin of the turkey. Make certain to cover the entire turkey. You will likely want to do this over the roasting pan, so that any drippings can be caught in the pan below and ultimately add to the flavor of the juices that you can use for basting, as well as for gravy.
Insert the sliced onion, sliced garlic, and half of the basil leaves under the skin of the turkey, both breast side and back side. Do not cut the skin completely away from the turkey - leave it as attached as possible - but make certain to push this produce as far in and evenly spread out as possible.
Stuff the inside of the turkey with the minced onions, any remaining garlic, the second half of the basil leaves, cilantro, and green onions. You may also add a couple of stalks of celery and carrots, but I cannot as I am allergic to them. Tie the legs together as the instructions with the turkey state. Do not let the turkey sit like this. You must stuff the turkey 15 minutes or less from when you place it in the heated over, to avoid any salmonella poisoning.
Pour the chicken broth and water into the bottom of the pan. This will keep the drippings from sticking to the pan, while adding to the flavor of the juices for gravy and basting.
To Roast:
Heat oven to 475 - 500 degrees farenheit. Insert the turkey uncovered for approximately 25 minutes. You will want to brown the skin all the way around, so after 25 minutes remove the turkey and turn it over, letting it bake uncovered for another 25 minutes.
Remove the turkey from the oven and baste it. Return to the oven with the pan completely sealed in tinfoil and bake for 30 minutes. From here on out, you will want to remove the turkey from the oven every thirty minutes and baste it until about half an hour from finished. Follow the general directions for time per pound to cook a turkey and temperature you want your turkey at.
Thirty minutes or so before you are finished cooking the turkey, remove the tinfoil again and bake uncovered, approximately 15 minutes for both sides.
When the turkey hits the temperature of 180 degrees farenheit, remove it from the oven and cover it in tinfoil again. Let it sit for about 20-30 minutes. This will maintain moisture in the meat after you are finished carving the turkey.
And whahlah! Your turkey is done!
Things to keep in mind:
1. Upping the temperature does not cut down on baking time. DO NOT up the temperature to cook your turkey faster if you forgot to put it in the oven on time.
2. Remember to remove the giblets from the turkey before you cook it.
3. Remember to baste frequently.
Serves approximately 6 people.
Posted by Kelli Little at January 13, 2009 05:19 PM