Wonderful Turkey!!

Whether you use a high temperature and turn every 20 minutes or just put it in a pan and leave it for hours, soaking your turkey in a salt brine will tremendously improve both flavor and tenderness. No more dry turkey! We originally got this recipe by the authors of the Best Recipe in a Nov 9, 2001 USA Weekend article. This book is by the editors of Cooks Illustrated magazine and it surely is the best turkey you will ever taste!

We now use 13 pound turkeys (fewer people) and less salt, but you can do this method on any size turkey provided you can completely cover the turkey. When we did a large turkey (24-25 lbs) , we got one of those big plastic tubs that people fill with ice and pop for parties. Nowadays, we use a large stock pot or the kitchen sink.

Thaw your turkey first. It doesn't have to be totally unthawed as it will continue to thaw overnight. Then the night before roasting, fill your container half way with cold water and one cup of salt and one cup of sugar. If you have a family member who has been told to severely restrict salt, cut this to 1/2 cup of each. Mix well until salt and sugar are dissolved. Place your turkey into the brine and add cold water until it covers the turkey. I usually have to weigh down the turkey to keep it underwater (use a plate and something to weight it down). If you have pets, you MUST cover the whole thing with say a large cutting board. Let it soak for 12-15 hours.

Please note: If you have a very warm kitchen, even at night, you need to place this whole thing in a cooler area or the refrigerator.

When ready to cook, drain the turkey, rinse thoroughly, pat dry and bake as usual. We don't stuff turkey, but do include fresh rosemary in the cavity. Adds a lovely flavor to both turkey and gravy.

I have not included a gravy recipe. Mom has always made the gravy from this recipe and I know she takes out the rosemary, some of the fat and then puts drippings and vegetables into a blender and purees them. Puts into a pan and adds a little cornstarch and water to thicken.

If you have a roaster with a V-rack, here is the recipe exactly from the article. Please note that the cooking time is MUCH SHORTER than a turkey roasted at 325 F (which is what most of us do).

Full-Flavored Roast Turkey

1 1/2 cups kosher salt
1 cup sugar (optional)
1 turkey (11-14 pound) thawed, giblet bag, neck and tail cut off and reserved for gravy. Remove excess fat.
2 medium onions, coarsely chopped
1 carrot, coarsely copped
1 celery stalk, coarsely chopped
3 tbs. melted butter

Mix salt, optional sugar and 1 1/2 gallons of cold water in a clean bucket or stockpot large enough to hold the turkey. Add turkey; refrigerate 12-15 hours. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
Adjust oven rack to lowest position and preheat oven to 400 F. Place half of the chopped onion, carrot and celery in the turkey cavity. Tie the legs together and secure the wings. Scatter remaining onion, carrot and celery in a large roasting pan. Pour 1 cup of water over the vegetables. Set V-rack in pan. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes.
Remove pan from oven. Close oven door. Baste the turkey's back with drippings from the caramelized roasted vegetables, adding a little water to the pan if drippings need loosening. With a wad of paper towels in each hand, turn the turkey on its side so one leg and wing are up. Brush exposed area of turkey with loosened pain drippings. Add 1/2 cup water to the pan. Return to oven and roast for 20 minutes.
Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey so the other leg/wing faces up. Baste exposed areas with drippings. Add more water to the pan, if necessary, to keep vegetables from burning. Roast 20 minutes more.
Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey
For the third time, remove turkey from oven; close door. Turn turkey breast side up and baste with dripping; roast 35-55 minutes longer, until a meat thermometer inserted in the breast registers 160-165 F. and the leg/thigh registers about 170 F.
Keep checking the pan, making sure the vegetables maintain a rich caramel color; add water if they start to burn.
Transfer turkey to a platter and let rest, uncovered, 30 minutes before carving. Meanwhile, pour excess fat from pan; discard fat and reserve drippings for gravy.