The Perfect Turkey
Nothing spells the holidays more than a beautifully roasted turkey on the table.
The smell. The presentation. And the taste.
To brine, or not to brine.
There is a lot of discussion about this, and I’ve tried both ways. We always feel brining makes the meat even more moist and flavorful. It truly is The Perfect Turkey.
There will be those who will tell you it’s not worth the effort, but we firmly believe it is!
We use a big ole cooler, large brining bags, and either lots of ice, or place the cooler outside, as long as the temperature is nice and cold.
HOW TO PREPARE THE PERFECT TURKEY
Apple cider is a wonderful ingredient to use for your brine.
The salt and other aromatics help make the bird so moist and so flavorful.
Simple fresh herbs and citrus will deepen the flavor after they cook inside the cavity of the bird.
The smell is truly magnificent.
I’ve been tweaking this recipe for about 15 years…and I feel pretty confident to call this The Perfect Turkey. Although, next year…I’ll probably tweak some more, I just can’t help myself.
Most important…get an instant-read thermometer that you can insert into the turkey and watch the temp without having to open your oven.
This keeps it moist and flavorful!
Be sure to tent the breast and legs after the initial roasting.
Try and resist opening the oven as much as possible.
But do keep an eye on the bird to prevent any of the skin browning too much.
I must say…I just made this, and the Loon nearly passed out when he took his first bite (which happens every year). I’m a big believer in brining…it deepens the flavor of the meat, and makes it buttery tender. Oh my. You will be so thankful.
The perfect Thanksgiving feast takes time and pre-planning. It is wonderful with my Thanksgiving Dressing.
Start thinking about this now. Write down the time schedule. And you’ll be perfect. As perfect as this Perfect Turkey.
Happy Thanksgiving, Y’all!
The Perfect Turkey
FOR THE BRINE
- 1 gallon apple cider
- 1 1/2 cups Kosher salt
- 1/4 cup ground allspice
- 8 bay leaves
- 1 gallon cold water
FOR THE TURKEY
- 1 15 - 20 lb fresh turkey
- 1/4 cup canola oil or unsalted butter
- 2 onions quartered
- 2 lemons quartered
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 6 fresh sage leaves
- 2 cups chicken stock
FOR THE BRINE
In a large stock pan, simmer 4 cups of the apple cider, Kosher salt, allspice and bay leaves. Simmer for about 15 minutes, stirring often.
Remove from heat and let cool.
Add the remaining 3 quarts of cider and another gallon (4 quarts) of water.
Place turkey into a large brine bag and then put in a large cooler.
Now...gently add the cooled brine.
Either place in the fridge, or cover the brine bag in the cooler with ice...and let rest for 24 hours.
COOK THE TURKEY
Pre-heat the oven to 500 F
Remove the turkey from the bag, and let drain in your sink.
Tie the legs together with kitchen twine.
Rub canola oil (or butter) all over the turkey...about 1/4 cup.
Lightly salt and pepper the skin (not too much...it's already soaked in salt from the brine).
Stuff the cavity with quartered onions and lemons, as well as the aromatics: thyme, rosemary and sage.
Place on a roasting rack in a large roasting pan, breast side up.
Insert the instant-read thermometer into the thickest part of the breast.
Add the chicken stock to the pan (use the drippings for gravy, later).
Place in the oven and bake on high for 30 minutes. Leave the thermometer temperature display on the outside of the oven, so you can keep an eye on the temp.
After the 30 minutes, remove the turkey from the oven and reduce the heat to 350.
Add pieces of foil over the parts of the bird that have turned dark: wings, sides, etc.
Now, return the turkey to the oven, and cook until the internal temp reaches 161° F...about 2 1/2 hours for an 18 - 20 lb bird.
Remove from oven...carve. And be in heaven.