Start a day before roasting. Dissolve the salt in water in a very large stockpot.
Remove giblets and excess fat from the turkey and place it in the stockpot.
Ensure the turkey is fully submerged. Refrigerate overnight.
Pre-Roasting Prep
Line a V-rack with aluminum foil and place it in a large roasting pan.
Pierce the foil gently to allow drippings to collect in the pan.
A couple of hours before roasting, remove the turkey from the brine.
Place it breast side down on the V-rack to make stuffing the neck cavity easier.
Stuffing
Stuff the neck cavity with "Old fashion chicken stuffing", and sew the opening closed.
Heat the "Turkey stuffing" in the microwave for 2 minutes before spooning it into the body cavity.
Turn the turkey breast side up and stuff the body cavity. Sew the opening closed.
Roasting - 3¼ hour
Brush the turkey breast with melted butter and place the
turkey breast side down on the V-rack. Brush the turkey back with melted butter.
Pour 1 cup of water into the roasting pan.
Preheat the oven to 400°F. Roast at 400°F for 1 hour.
Reduce the oven temperature and Roast at 250°F for 1½ hours.
Remove from oven.
Brush the back again with melted butter.
Using paper towels, carefully turn the turkey breast side up.
Brush the breast again with melted butter.
Pour the second cup of water into the roasting pan.
Return the turkey to the oven and Roast at 250°F for ¼ hour.
Increase the oven temperature and Roast at 400°F for an additional ½ hour
or until the turkey reaches 170°F in the thickest part of the thigh (without touching the bone).
Share this recipe:
Background:
A tradition of the American Thanksgiving holiday.
Take note:
Frozen turkey - Place the turkey in the
refrigerator 4 days before roasting.
It takes about 3 days to fully thaw.
For a Thursday Thanksgiving meal,
start thawing on Sunday morning.
Determining doneness:
Insert a thermometer into the thickest
part of the thigh, avoiding the bone.
The turkey is done when the temperature
reaches 170°F.
Brining tip:
There's no need to add sugar to the brine.
