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For many years I was afraid to attempt to cook a turkey. The stakes were too high if I messed it up on Thanksgiving Day, and it was a job best left to the professionals (grandmas, aunts, and mom). Then I found a wonderful, easy recipe in the Sunday news magazine that gave me the courage to try. Now turkey is not just for holidays anymore! The most important step is the overnight brining - I skipped this once, and it got a big 'thumbs down' from the crew. The next most important step is the gloves for rubbing down the raw turkey. No explanation needed. Enjoy! ~ Adrea ThomasRoasted Turkey
1 c. kosher salt
1 c. sugar
1 gallon ice water
1 young turkey breast (bone in, thawed)
¼ c. olive oil
1 t. fresh ground black pepper
1 T. spices (I prefer Pampered Chef’s Rosemary Herb)
1 onion, coarsely chopped
2-3 celery stalks, coarsely chopped
1 apple, coarsely chopped
3 cloves garlic, halved
1 c. water
Latex gloves
The night before you cook the turkey, it must be “brined.” Mix kosher salt, sugar, and water in a small cooler. Rinse turkey breast, and put in the cooler. Make sure the brine water covers the turkey; add more ice if necessary. Soak overnight.
The next day, pour off brine water and rinse turkey well with cold water. Pat dry.
Remove top rack and preheat oven to 375. Place turkey on V-shaped roasting rack that is seated in a roasting pan. Mix olive oil, pepper, and spices in a small bowl. Put on your gloves (because here comes the gross part), and rub the oil underneath the skin of the turkey breast. Lift up the skin and smear it all up under the skin. You will have to separate the skin from the bird in some places. Also rub the oil mixture on the outside of the skin to keep it from burning. Place the turkey breast side down (cavity up) on the V-shaped rack; fill the cavity with onion, celery, apple, and garlic. Throw away the gloves, and pour the water in the bottom of the roasting pan.
Bake for 40 minutes at 375. Remove from oven and turn temperature down to 350. Turn the turkey on its side. Bake for 25 minutes. Remove from oven and turn it on its other side; bake for 25 minutes. Finally, remove from oven and turn it breast side up. Don’t worry if the filling falls out; it will just add some flavor to your drippings for gravy. Bake for 30-40 minutes. Remove from oven and let sit for about 20 minutes before slicing.
1 c. kosher salt
1 c. sugar
1 gallon ice water
1 young turkey breast (bone in, thawed)
¼ c. olive oil
1 t. fresh ground black pepper
1 T. spices (I prefer Pampered Chef’s Rosemary Herb)
1 onion, coarsely chopped
2-3 celery stalks, coarsely chopped
1 apple, coarsely chopped
3 cloves garlic, halved
1 c. water
Latex gloves
The night before you cook the turkey, it must be “brined.” Mix kosher salt, sugar, and water in a small cooler. Rinse turkey breast, and put in the cooler. Make sure the brine water covers the turkey; add more ice if necessary. Soak overnight.
The next day, pour off brine water and rinse turkey well with cold water. Pat dry.
Remove top rack and preheat oven to 375. Place turkey on V-shaped roasting rack that is seated in a roasting pan. Mix olive oil, pepper, and spices in a small bowl. Put on your gloves (because here comes the gross part), and rub the oil underneath the skin of the turkey breast. Lift up the skin and smear it all up under the skin. You will have to separate the skin from the bird in some places. Also rub the oil mixture on the outside of the skin to keep it from burning. Place the turkey breast side down (cavity up) on the V-shaped rack; fill the cavity with onion, celery, apple, and garlic. Throw away the gloves, and pour the water in the bottom of the roasting pan.
Bake for 40 minutes at 375. Remove from oven and turn temperature down to 350. Turn the turkey on its side. Bake for 25 minutes. Remove from oven and turn it on its other side; bake for 25 minutes. Finally, remove from oven and turn it breast side up. Don’t worry if the filling falls out; it will just add some flavor to your drippings for gravy. Bake for 30-40 minutes. Remove from oven and let sit for about 20 minutes before slicing.
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