Thanksgiving Menu, Rosemary Roasted Turkey

Rosemary Roasted Turkey

Rosemary Roasted Turkey. Cooks roast turkey involves skin brushing and packing the cavity with butter, then start baking at relatively high temperatures - 450 ° F. As a chocolate turkey, fat turkey and melted butter and a swimming pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350 ° F and butter droplets are used as a basting liquid. This technique seals in natural juices of birds, producing crisp, golden skin and moist meat.



Ingredients

•     3 / 4 cup olive oil
•     3 tablespoons chopped garlic
•     2 tablespoons chopped fresh rosemary
•     1 tablespoon chopped fresh basil
•     1 tablespoon Italian seasoning
•     1 teaspoon black pepper
•     salt to taste
•     1 (12 pound) whole turkey

Direction

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash turkey inside and out; dry. Remove any large fat deposits. Loosen the skin from the breast. This is done slowly your fingers between the breast and skin. Work it loose to the end of the thigh, being careful not to tear the skin.
4. Using your hands spread a generous amount of rosemary mixture under the skin under the breasts and thighs and legs. Rub the rest of the rosemary mixture on the outside of the breast. Use toothpicks to seal skin over each breast meat open.
5. Place turkey on rack in roasting pan. Add about 1 / 4 inch of water into the bottom of the pan. Bake in oven 3 to 4 hours, or until the bird's internal temperature reaches 180 degrees F (80 degrees C).

Preparation

Brine turkey:
Rinse turkey inside and out and pat dry. In the 8-gallon bucket or plastic tub lined with a large bag, heavy duty trash, combine 5 gallons of water ice, salt and Creole seasoning. Stir until the salt dissolves. Add the turkey and, if necessary, place a large plate on top to submerge. Close the bag tightly and refrigerate the whole bucket at least 12 hours and up to 36 hours. (If the bucket does not fit in the refrigerator, use a large cooler instead: Attach an ice pack or freezer in a plastic bag that can be closed again and add the liquid brining until thermometer inserted into the liquid registers 40 ° F or below Check every few hours and add additional ice. or freezer packs if needed to keep the liquid at or below 40 ° F)

Remove turkey from brine and place, breast side up, on wire rack set on paper towel-lined rimmed baking sheet. Allow to drain properly. Pat dry.

Roast the turkey:
Set rack at lowest position in oven heated to 450 ° F.

Place turkey on rack in large roasting pan. Using a pastry brush, brush turkey, inside and out, with melted butter, then sprinkle with salt and pepper. Loosely fill body cavity with diced butter, onion, garlic, celery, and herbs. Tie legs together loosely with kitchen string and tuck wings under body.

Place turkey in oven and bake until golden brown, about 40 minutes. Reduce oven temperature to 350 ° F and roast, basting with drops every 30 minutes, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170 ° F. If the skin begins to brown too much, tent the breast with foil.

Transfer turkey to a platter and discard string; let stand 30 minutes before carving. Serve with Turkey Gravy.

Thanksgiving Menu, Rosemary Roasted Turkey Review