Roasty Thanksgiving Turkey
From jo_jo_ba 16 years agoIngredients
- An insulated picnic cooler large enough to submerge the turkey shopping list
- 1 fresh turkey, 12 to 15 lbs shopping list
- 2 pounds salt shopping list
- 1 cup honey shopping list
- cold water shopping list
- 6 large carrots shopping list
- 4 stalks celery shopping list
- 4 large yellow onions shopping list
How to make it
- Place the turkey in the cooler upside down.
- Dissolve the salt and honey in one gallon of cold water.
- Pour over the turkey and add three more gallons of cold water. Turn the turkey a few times to thoroughly mix the salt and honey.
- Place the cooler in a cold place for four hours for a smaller turkey and as much as six hours for a larger one, no more no less.
- Remove the turkey from the brine and rinse well under cold running water.
- Thoroughly dry it with paper towels or clean kitchen towels.
- Cut the onions in half and along with the carrots and celery fashion a bed in the roasting pan for the turkey to rest on.
- Place the turkey in a preheated 400 degree oven.
- Roast one hour then, without opening the oven, turn the heat down to 300 degrees and continue roasting for two to three hours longer, depending on the size of the turkey.
- After 2 ½ hours, open the oven and check the temperature every 15 minutes or so.
- Continue roasting until the breast and thigh meat both reach 165 degrees.
- Let the turkey rest, covered with foil, for 20 to 30 minutes before carving then serve immediately.
The Groups
-
Foodies That Follow WWs
49 members -
OrganicSustainable Farming Group
171 members -
Growing Your Own Herbs Vegetables
385 members -
Good To Freeze
132 members -
Comfort Foods
784 members -
Gluten Free No Wheat
241 members -
Eat Light Healthy
457 members -
Weight Watchers
282 members -
Cooking Is Fun
65 members -
Party Food
316 members
Reviews & Comments 2
-
All Comments
-
Your Comments