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The Perfect Turkey Recipe

   
 

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     The Perfect Turkey

Category   Entrees - Maindishes
Sub Category   None

Ingredients
10-13 lb turkey (fresh or completely defrosted)
1/2 cup packed brown sugar
8 cups apple juice or apple cider
Package of fresh poultry mix seasoning
6 cloves of garlic (peeled but not crushed)
1 large onion sliced into strips
¼ cup butter, softened
Salt and Pepper to taste
 

Instructions
1. 24 hours before baking your turkey, unwrap, rinse and discard all the giblet stuff, but save the neck for basting! In pot big enough to hold your turkey (or the roasting pan which is what I use) stir 1 cup of hot water from the tap with sugar until dissolved. Add the apple juice and mix well. Place turkey into pot breast side down. Add herbs, garlic and onion to pot then add enough cold water from the tap to cover the turkey (or the best you can—I’ve never had a pot big enough to submerge the turkey). Cover and refrigerate for 24 hours.
2. The next day, just before roasting, remove turkey from brine and pat dry (do not rinse!). Discard brine. Place turkey breast- side-up in roasting pan (I use a rack so the turkey won’t stick), if the turkey legs are not pre-tied, tie them together with kitchen string and tuck wings under back.
3. Massage softened butter all over turkey (this is my Dad’s trick and he calls it the turkey massage). Sprinkle with salt and pepper. Roast turkey in pre-heated 325F oven for approximately 3 ½ to 4 hours using roasting instructions below and basting every 30-45 minutes (with basting liquid—see recipe below). When meat thermometer inserted into thickest part of thigh reads 185F, remove from oven, transfer to serving platter, tent with foil and let stand for 15-20 minutes prior to carving (just enough time to make the perfect gravy recipe below). PERFECT ROASTING INSTRUCTIONS- I roast for the first hour without the lid, then cover the turkey for the next 2 to 2 ½ hours and finally uncover for the last ½ hour of roasting. When uncovering the turkey for the last ½ hour you may need to cover the drumsticks with tin foil (shiny side down) to prevent browning/drying out (at least that’s what my Grandma tells me).
BASTING LIQUID Neck from Turkey 1 cup chicken stock ½ cup white wine 1 rib celery, sliced ½ tsp. dried poultry seasoning Add all ingredients to sauce pan, bring to a boil, reduce heat to low and simmer. Use to baste turkey until finished (usually 3 bastings) then add neck to roasting pan and use juices from in pan for remaining basting.


Originally Submitted
10/14/2013





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