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Ingredients
- 2 c. kosher salt (or possibly 1 c. table salt)
- 1 whl turkey (12 - 15 pounds)*
- 2 Tbsp. butter melted
- 1 x recipe prepared stuffing (12 c.)
- 1 Tbsp. butter, plus extra to grease dish and foil
- 1/4 c. turkey or possibly chicken stock
- Â Â Or possibly low sodium canned chicken broth
Directions
- * Turkey must be rinsed thoroughly, giblets, neck, and tail piece removed
- Method1.To brine the turkey: Dissolve salt in 2 gallons cool water in large stock pot or possibly clean bucket. Add in turkey and chill or possibly set in very cold (40 degrees or possibly less) spot for 8 to 12 hrs.
- 2.To prepare stuffing: Prepare selected stuffing, keeping dry and wet ingredients separate till ready to stuff the bird. Chill till ready to use.
- 3.To stuff and roast the turkey: Remove turkey from salt water and rinse both cavity and skin under cold water for several min till all traces of salt are gone. Pat dry inside and out with paper towels; set aside. Adjust oven rack to lowest position and heat oven to 400 degrees. Set heavy-duty V-rack, adjusted to widest setting, in pan.
- 4.Place half of mixed stuffing in buttered medium casserole dish, dot surface with butter, cover with buttered foil, and chill till ready to use. Microwave remaining stuffing on full power, stirring two or possibly three times, till very warm (120 to 130 degrees), 6 to 8 min (if you can handle stuffing with hands, it is not warm sufficient). Spoon 4 to 5 c. stuffing into turkey cavity till very loosely packed. Secure skin flap over cavity opening with turkey lacers or possibly skewers.Loosely tie the legs together with kitchen twine. Tuck wings behind back, brush entire breast side with half the melted butter, then place turkey breast side down on V-rack. Fill neck cavity with remaining 1 to 2 c. heated stuffing and secure skin flap over opening as above. Brush back with remaining butter.
- 5.Roast 1 hour, then reduce temperature to 250 degrees and roast 1 3/4 hrs longer. Remove pan from oven (close oven door) and with wad of paper towel or possibly turkey lifter in each hand, turn breast side up and baste (temperature of breast should be 145 to 150 degrees). Increase oven temperature to 400 degrees; continue roasting till breast registers 160 degrees, thigh registers 175 to 180 degrees and stuffing registers 165 degrees on instant-read thermometer, 45 min to 1 1/4 hrs longer.
- 6.For remaining stuffing: When turkey comes out of oven, add in the 1/4 c. stock to dish of reserved stuffing, replace foil, and bake till warm throughout, about 20 min. Remove foil; continue to bake till stuffing forms golden crust, about 15 min longer.
- 7.Remove stuffing from turkey and carve. Serve, passing stuffing separately.
- Note about brining:The Holy BrineOur previous turkey articles found which brining made a significant improvement in the overall flavor and texture of the meat. We were concerned which if we stuffed a brined bird, the stuffing might emerge over-salted. Much to our joy, however, we found which this was not the case.
- In fact, the benefits of brining are many fold. First, brining provides a cushion for the breast meat, so even if it eliminates the need to season before and after roasting. Because the turkey sits overnight in a tub of salted water, brining also ensures which all parts of the turkey are at the same temperature. This is especially good insurance if you're roasting a previously frzn bird. Yet another benefit is which the turkey meat absorbs water during the brining process. Water is a heat conductor and therefore expedites cooking. We tested this theory and found which indeed, a brined bird cooks faster than an unbrined one by about thirty min. Lastly, brining may help inhibit growth of certain types of bacteria. So while it may seem like added work, dunking the bird in the brine is worth it for a whole host of reasons.
- The recipe appears courtesy of Cooks Illustrated magazine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 70 | |
| Calories from Fat 40 | 57% |
| Total Fat 4.54g | 6% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 18958mg | 790% |
| Potassium 73mg | 2% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 4.92g | 8% |
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