Roasting a turkey is an annual tradition for the holiday season, but a turkey roast is a family favorite for year-round meals and celebrations. The perfect way to roast a turkey requires planning, time and preparation, but the tender, moist and flavorful turkey meat is the highlight of the meal. Cooking the perfect turkey starts with thawing and brining the meat followed by a specific cooking process.
Preparation
Step 1
Thaw the turkey in the refrigerator. The U.S. Department of Agriculture recommends allowing one day for every 4 to 5 lbs. of turkey.
Step 2
Prepare the brine. Combine the vegetable stock, kosher salt, brown sugar, pepper and candied sugar in a stockpot. Cook the brine mixture over medium-high heat and stir occasionally until the solids are dissolved. Remove from the heat source and allow the brine to cool to room temperature.
Step 3
Pour the brine and 1 gallon of ice water into a 5-gallon bucket and place the turkey into the mixture. Allow the turkey to sit fully submerged for eight to 16 hours.
Step 4
Remove the turkey from the brine and rinse with cold water. The salty brine solution can ruin the meat making it important to thoroughly rinse the meat to remove excess salt. Discard the brine solution.
Step 5
Mix the apple, onion, cinnamon stick and 1 cup of water in a bowl and microwave for five minutes. Pour this mixture into the cavity of the turkey, add the rosemary and sage and coat the skin with canola oil.
Cooking
Step 1
Place the turkey in a roasting pan and dry with paper towels. Remove the turkey from the refrigerator about one hour before cooking.
Step 2
Preheat the oven to 500 degrees Fahrenheit. Place the turkey in the oven for 30 minutes.
Step 3
Check the internal temperature of the turkey with a meat thermometer. Turkey needs to reach a temperature of 165 degrees Fahrenheit. The overall cooking times vary according to weight and actual temperature of the oven. As a general rule, a 12- to 16-lb. turkey requires three to four hours of roasting.
Step 4
Remove the turkey from the oven when it reaches 165 degrees. Allow the meat to sit for 15 minutes before carving.
Tips and Warnings
- Plan for about 1 lb. of turkey per person. For example, if you are serving eight people, order an 8-lb. turkey.
- Avoid overcooking the meat to prevent having dry, tough meat. Always wash the prepping area, knives, cutting board and counter before preparing the turkey. Always wash your hands before and after handling the turkey.
Things You'll Need
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 gallon vegetable stock
- 1 tbsp. ground black pepper
- Stockpot
- 5 gallon bucket
- 1 apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- Bowl
- Microwave
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
- Roasting pan
- Paper towels
- Oven
- Meat thermometer
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