Roast Brined Turkey
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Ingredients:
1 brined turkeyExtra-virgin olive oil
Instructions:
Preheat oven to 400°. Tie the ends of the turkey’s leg bones together with soft twine. Massage the skin well with plenty of olive oil (thanks to the brining, you don’t need to sprinkle it with salt and pepper).Place the turkey breast side down in a large roasting pan. Place in oven and immediately reduce heat to 325
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I used a different brine (William Sonoma)and didn’t do the flipping of the turkey…but I followed the advice about the turkey being fully cooked at 150 degrees. I was nervous at first b/c the cooking time was cut in half and the popper didn’t pop…but the temp was right on. It was our first Thanksgiving so we were pretty nervous! However, it was the best turkey we ever had! My mother was impressed…and for her to say she is looking forward to this year’s turkey is a sure testament that this recipe works. See Mom, I can graduate from mac and cheese!
It was the best turkey we ever had, but I lost the recipe of the brine and would love to have it again!!!
Actually, the turkey will continue to cook as it is allowed to “rest” for 20 to 30 minutes before carving. It will approach the 165
What a difference the brine method made. The meat was by far the most tender, moist and flavorful I have ever had. The perfect remedy to prevent dry tasteless turkey.