Thanksgiving Turkey

This is my all-time favorite recipe for the moistest Thanksgiving Turkey.  The recipe starts off with a brine the day before roasting, so plan accordingly.  The orange-peppercorn-cider brine adds flavor and taste to the turkey and at the same time creates a juicy and flavorful meat. Thanksgiving Party Supplies

Thanksgiving Turkey: Ingredients

Here is what you will need:

Brine

• 2 cups Brown Sugar
• 5 whole Bay Leaves
• Peel Of Three Large Oranges
• 1-1/2 cup Kosher Salt
• 3 Tablespoons Peppercorns
• 5 cloves Garlic, Minced
• 4 Tablespoons Fresh Rosemary Leaves
• 3 cups Apple Juice Or Apple Cider
• 2 gallons Cold Water

Turkey

• Fresh Turkey
• Turkey Pan
• 1 Roasting Bag (Reynolds Oven Bags) or large ziploc bag for brining
• Thermometer

What size turkey should I get?

Allow one pound of whole turkey for each adult serving.  So if you are planning a Thanksgiving party for 12 people, a turkey 12 lbs or more would be sufficient.

Meal Timing:

Plan to serve the turkey 30 minutes after removing from the oven.

Roasting Time for Turkey at 325°F:

•  8 – 12 lbs. Turkey (2-1/2 to 3 hours)
• 12 – 14 lbs. Turkey (2-3/4 to 4 hours)
• 14 – 18 lbs. Turkey (3-1/2 to 5 hours)
• 18 – 20 lbs. Turkey (4 to 5 hours)
• 20 – 24 lbs. Turkey (4 to 5-1/2 hours)
• 24 +      lbs. Turkey (5 to 7 hours)

Thanksgiving Turkey: Directions

Step 1. Ingredients for the brine -

1. 2 cups brown sugar
2. 5 bay leaves
3. Peel of 3 oranges
4. 1.5 cup of kosher salt
5. 3 Tbs of Peppercorns
6. 5 cloves Garlic, Minced
7. 4 Tbs Fresh Rosemary Leaves
8. 3 cups Apple Juice Or Apple Cider (not shown)
9. 2 gallons Cold Water (not shown)

Step 2. Making the brine – In a large pot, combine all ingredients for the brine.  Stir to dissolve the sugar and salt.  Turn on stove and bring the brine to a boil.  Cover the pot, turn off heat and let cool.

Step 3. Wash and Dry – In the meantime, prep the turkey.  Remove the neck from the breast cavity and the giblets from the neck cavity.  Rinse the inside and outside of the turkey with water, and then pat dry with paper towels.

Step 4. Time to dunk - Place one of the oven roasting bag in a large bucket.  A package of the Reynolds Oven Bag comes with two bags so I used one for the brine.  It is large enough to fit the whole turkey and can be easily closed off on top with a twisty.

Step 5. Brine away. Pour the cooled brine on the turkey.  It should cover most of the turkey.  Here a 14lb turkey was used.  Close off bag and let turkey marinate at least overnight, between 10 to 24 hours.  Half way through the process make sure you flip the turkey ever so often to let the brine work on all parts of the bird.  When you are ready to roast, take turkey out of the brine and rinse with water.  Pat dry and place on roasting rack in a large pan.

Step 6. Roasting Time.  Roast your turkey at 325 °F according to the chart above.  Use a thermometer to measure the temperature of the turkey.  Although most turkeys come with a pop-up timer these days, a meat thermometer is recommended and is more accurate.  A temperature of 175 °F, two-thirds of the way in the thickest part of the breast, indicates the turkey is done.  Make sure to baste the turkey periodically during the roasting time.

(Note: For food safety reasons, stuffing a turkey is generally not recommended).

Step 7. Turkey is done!  The turkey is done when juices are clear, not pink.  When the turkey reaches 175 °F, remove from the oven, cover with foil, and let it stand for 15 minutes.  The turkey will continue to cook and the temperature will rise another 5 °F.  You are now ready to carve, serve and enjoy your delicious turkey!

(Note:  If turkey is stuffed, be sure the stuffing reaches 165 °F).

Step 8. Serve.  Carve turkey right at the dining table or cut up before hand and place on a serving platter.

Step 9. Yum.  This is one of the best turkey recipes yet.  Turkey comes out moist and very tasty, even the breast!  Go ahead and give this one a try!

Credit Source

• Pioneer Woman

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