Step 1: Brining
One of the secrets to a succulent turkey is brining. Brining your bird in salted water not only enhances its flavour but also helps lock in moisture, ensuring the meat stays tender during roasting. How: Use 1 cup of kosher salt per gallon of water, with added fresh herbs like rosemary, thyme, and sage, peppercorns and the option of adding citrus slices. Submerge your turkey in the brine, making sure it's fully covered. Let it sit in the refrigerator for at least 12 hours, but no longer than 24. After brining, rinse the turkey thoroughly to remove excess salt and pat dry (crucial for achieving that crispy skin!).
Step 2: Butter
This step is a game-changer for getting crispy, golden skin. By rubbing softened butter both under and on top of the skin, you create a rich flavour and ensure a crackling texture.
How: Gently separate the skin from the meat and rub butter directly onto the turkey breast. You can also add herbs, garlic, or even lemon zest to infuse more flavour. Additionally, add a generous coat to the outside of the turkey. This will help the skin brown beautifully as it roasts.
Step 3: Slow Roast
A slow roast is the key to a turkey that’s evenly cooked and melt-in-your-mouth tender. Cooking at a lower temperature ensures that the turkey cooks through without drying out.
How: Preheat your oven to 325°F. A general rule of thumb is to roast for about 13-15 minutes per pound of turkey. If you're stuffing the turkey, add an extra 30 minutes to the cooking time.
Step 4: Baste
Basting helps keep the turkey moist, but overdoing it can prevent the skin from becoming crispy. Baste every 45 minutes to an hour with the pan juices. We like to add celery, onions and carrots with some stock to the bottom of the pan when roasting, to give the juices some extra flavour – it makes the gravy extra delicious as well!
Step 5: Check and Rest
To ensure your turkey is fully cooked without being dry, use a meat thermometer. The internal temperature should reach 165°F in the thickest part of the turkey, which is typically the thigh. Once you hit this temperature, you’re ready to remove the bird from the oven! After removing the turkey from the oven, let it rest for 20-30 minutes. Resting is not to be overlooked! A critical step that allows the juices to redistribute throughout the meat, making it more tender and easier to carve.
After removing the turkey from the oven, let it rest for 20-30 minutes.
For Excellent Gravy: Use the drippings from the pan, and simply whisk in flour or cornstarch to thicken and season to taste. Option to add some wine as for an added depth!
