If you buy a fresh turkey, you must keep it refrigerated until you are ready to begin roasting the bird. Fresh turkeys can stay in the refrigerator for up to 10 days prior to cooking. Ideally, you should plan to buy your fresh turkey a couple of days before roasting. Avoid buying refrigerated turkeys that come already stuffed -- this increases the risk of food-borne illnesses.
Step 1
Keep the turkey stored in a plastic bag until you are ready to brine the meat.
Step 2
Soak the turkey in a brining solution. Blend together 1 gallon of cold water and 1 cup of kosher salt in a large pot or bucket. Remove the giblets from the cavity. Place the refrigerated turkey in the solution, cover the pot with plastic wrap and refrigerate overnight.
Step 3
Take the fresh turkey out of the refrigerator and rinse off the brine with cold water. Allow the turkey to sit at room temperature for approximately one hour before cooking it.
Step 4
Preheat the oven between 300 and 325 degrees Fahrenheit. Place the turkey on a rack in the center of a roasting pan. Place one cup of chicken broth at the bottom of the pan for basting purposes. Cover tightly with foil.
Step 5
Baste the turkey every 30 minutes during the first half of roasting. After 1 1/2 to 2 hours, stop basting the turkey and remove the foil.
Step 6
Use a meat thermometer to check doneness. A minimum internal temperature of 165 degrees Fahrenheit is considered safe. Depending on the size of the turkey, roasting times should take approximately three to five hours.
Step 7
Remove turkey from the oven and allow to rest for approximately 20 minutes. Carve and serve with fixings.
Things You'll Need
- Roasting pan with rack
- 1 cup chicken broth
- Baster
- 1 gallon water
- 1 cup kosher salt
- Bucket
- Plastic wrap
- Aluminum foil
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