Roasted Turkey
This method is a combo of Alton Brown and some from Nana Char.
Check out our brine instructions here.
We brined for 24 hours and then removed the brine and put it back into our turkey bucket for 24 hours (it was a good thing too because Mr. PB&C didn't get home till after 7 last night).
We stuffed the cavities with apples, onions, carrots, celery, rosemary and sage.
We put more veg on the bottom of the roasting pan and then doused with about a cup of low salt chicken broth.
We brushed the entire bird with butter.
Put in breast side up, wings tucked under and roasted at 500 for 30 minutes.
We put on a double layer of aluminium foil over the breast, put in our probe thermometer set to 162 and lowered the temperature to 350.
Let rest, loosely covered with more foil for 30 minutes before carving.
For a 15 pound turkey, total cooking time was 2 1/2 hours.
Check out our brine instructions here.
We brined for 24 hours and then removed the brine and put it back into our turkey bucket for 24 hours (it was a good thing too because Mr. PB&C didn't get home till after 7 last night).
We stuffed the cavities with apples, onions, carrots, celery, rosemary and sage.
We put more veg on the bottom of the roasting pan and then doused with about a cup of low salt chicken broth.
We brushed the entire bird with butter.
Put in breast side up, wings tucked under and roasted at 500 for 30 minutes.
We put on a double layer of aluminium foil over the breast, put in our probe thermometer set to 162 and lowered the temperature to 350.
Let rest, loosely covered with more foil for 30 minutes before carving.
For a 15 pound turkey, total cooking time was 2 1/2 hours.
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