Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water or cover turkey.
Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm.
Let stand about 15 minutes for easiest carving. Tips from the Betty Crocker Kitchens tip 1. Total Fat 15 g Saturated Fat 5 g. Dietary Fiber 0g. Exchanges: 7 Lean Meat;. More About This Recipe This recipe is for those of you who could take or leave turkey. To dry-brine, sprinkle kosher salt over the entire surface of the turkey, including the cavity there's no need to rub the salt in , and then let the bird sit for at least 12 hours and up to 2 days loosely covered in the refrigerator.
As with any brining, the salt on the surface initially pulls moisture from the protein, but then as the surface salt begins to dissolve, these juices are reabsorbed into the meat, taking the salt along with them.
Leaving the turkey uncovered for the last 4 to 6 hours will help dry—and thus crisp up—the skin. Resist any temptation to rinse the turkey after brining. There will be no trace of salt on the surface and rinsing would only make the skin less prone to browning. Only use kosher salt for dry brining.
Fine table or sea salt is too concentrated and won't disperse as evenly, nor dissolve as readily, as kosher salt. If you'd like to create your own dry-brine recipe, know that different brands of kosher salt vary by density so how much salt you use will depend on the specific brand of salt see our salt section for more details.
For timing, you need to allow at least 1 hour per pound for the salt to work its magic, but the results will be all the better if you can afford longer, up to 2 days.
The more salt you use, the more dramatic the results, but if you are sensitive to salt, you may want to start with the minimum amounts detailed above. You can also dry-brine by eye, sprinkling a generous amount of kosher salt preferably Diamond Crystal brand in the cavity and over the entire surface of the turkey.
When you're done, the surface should sparkle as though it's been dusted with fresh snow. If you'd like to season the turkey with something other than salt, mix these flavorings into the salt.
Some good choices are cracked black pepper, smoked paprika, ground coriander, or ground fennel seeds. Any extra stuffing can be shaped into balls. Position one oven shelf towards the bottom for the turkey, and the other one towards the top for the potatoes.
Weigh the stuffed turkey. Allow 20 mins cooking time per kg, plus 90 mins. After the turkey is cooked, leave it to rest for about 30 mins before carving, so add this to the cooking time when working out what time to put it in the oven. Place the turkey in a roasting tin and pour in the stock, then drizzle over the oil. Cover with foil and put in the oven. Remove the foil for the last mins of cooking. Cook any stuffing balls in the roasting tin with the potatoes for mins.
Test if the turkey is cooked. When the juices run clear, remove the turkey from the oven, cover with a sheet of foil, and leave in a warm place for mins before serving. Strain the juices from the pan, then use to make the gravy.
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