The Penultimate Roast Turkey Recipe!

[3113]

There's always a discussion this time of year on how to roast a turkey so that it's moist and flavorful, not dried out. Well, this year, the L.A. Times did a test. They roasted 4 turkeys of the same weight using 4 different methods. One they Brined, one they roasted in a covered roasting pan, one they roasted at high heat, and one they salted (I'll explain in a minute).

Guess what? The salted one won, hands down.

What does salted mean? It means that they sprinkled a 15lb turkey inside and out with about three Tablespoons of kosher salt, wrapped it in one of those big turkey bags, and let it marinade in the frige for three plus days. Then roasted it like normal.

What salting like this does, apparently, is first draw out the juices, then lets them seep back in. It's like brining, only better and less salty. In fact, the article implies that you could use less salt and probably get the same excellent results.

For the entire article, got to: Turkey Smackdown

The actual recipe is as follows. REMEMBER, this recipe requires that you get the Turkey some 4 days in advance as it needs to sit in the refrigerator for 3+ days. Remember as well that this recipe is for a turkey with no stuffing. Alas, there is nothing in the article or recipe about how this works if you stuff the turkey. I suppose you're just suppose to make the stuffing separately, which is probably wise. Stuffing tends to throw a wrench in the turking roasting machinery.

Warning: I have not tried this myself, and so cannot personally attest to how good the Turkey is. The recipe seems to be improved by buttering and basting the turkey as well.

Absolutely Moist & Delicious Roast Turkey

1 (12- to 16-pound) turkey

Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

 

[Jenny_Jackson]

I believe this would require that I discard the potatoe salad I've been saving since the 4th of July to make room in my refrigerator. It's just attaining a nice green color too.

 

[3113]

*bump* Turkey Day is right around the corner, folks!

 

[Grushenka]

Why offer the next to the best advice?

Penultimate: next to the last; used to express 'second best'.

Thanks for the thought though, and Happy Thanksgiving.

 

[FallingToFly]

I make a good turkey.

I buy it a few days in advance and let it sit in the fridge. Then, the night before Turkey Day, I take it out of the fridge, wash it very well with warm water and remove the giblets, pat it dry, and then I set about the real prep.

I put the turkey in the pan and slice a stick of butter. I make small slits in the skin and tuck the butter into the slits then I flip the bird, breast side down, and put a stick of butter inside. I rub my seasoning mix (light garlic, kosher salt, very finely choped fresh rosemary and a little paprika) over the entire bird, both sides, and inside. At five a.m. the next morning, I put the bird in the oven, breast side down, and roast it at 250.

I make my stuffing, mashed potatoes, sweet potatoe casserole and green beans all separately. By 2.00 we're ready to eat (we always have a big breakfast of waffles, strawberries, whipped cream and bacon and eggs for Turkey Day.) and sack out on the floor watching comedies.

 

[3113]

Why offer the next to the best advice?

Penultimate: next to the last; used to express 'second best'.

Sounded better than "Ultimate" Turkey Recipe Also because I presume that next year, someone will come up with a new and better recipe. So...not the "ultimate" but getting there.

 

[Recidiva]

My favorite way to make a turkey, bard it in raw bacon.

No basting, no nothing. Perfect every time.

 

[Skip1934a]

I make a good turkey.

I buy it a few days in advance and let it sit in the fridge. Then, the night before Turkey Day, I take it out of the fridge, wash it very well with warm water and remove the giblets, pat it dry, and then I set about the real prep.

I put the turkey in the pan and slice a stick of butter. I make small slits in the skin and tuck the butter into the slits then I flip the bird, breast side down, and put a stick of butter inside. I rub my seasoning mix (light garlic, kosher salt, very finely choped fresh rosemary and a little paprika) over the entire bird, both sides, and inside. At five a.m. the next morning, I put the bird in the oven, breast side down, and roast it at 250.

I make my stuffing, mashed potatoes, sweet potatoe casserole and green beans all separately. By 2.00 we're ready to eat (we always have a big breakfast of waffles, strawberries, whipped cream and bacon and eggs for Turkey Day.) and sack out on the floor watching comedies.

I'm coming to your house for Thanksgiving.

 

[Selena_Kitt]

ok NOW I'm hungry! Mmmmmm turkey and gravy and stuffing! oh my!

 

[SeaCat]

I take the damned Turkey and boil it for a while in Crab Boil. I then pack the insides with a rough mix of Chives, Peppers, Garlic and a bit of Rosemary, while oiling the skin with Olive Oil and gently place it in a smoke cooker and cook it for the day with Hickory.

Always turns out great.

Cat

 

[3113]

Thumbs up!

I'm bumping this as letters were recently posted in the L.A. food section by folk who tried this recipe for Thanksgiving.

The verdict: There weren't a lot of letters, but everyone of them RAVED about this turkey. Said it was the best ever and that family members loved it. Almost no leftovers, the darn thing was so good.

So. If you're planning to make a Christmas Turkey, and want to know how to make it moist and delicious...consider salting it.

 

[dr_mabeuse]

I wonder about the wisdom of keeping a thawed turkey in the fridge for 4 days. If you use a frozen bird like we do, that would be 3-4 days in the fridge to defrost, and then another 4 days plus 8 hours in the fridge with the salt, then letting it sit at room temperature for an hour. That sets off my salmonella alarm.

I guess these people know what they're doing, but it kind of reminds me of what they used to do with game birds in the 19th century, which was to hang them up in a cool place for up to a week to let the meat age and start to ferment. It was supposed to give a more tender and flavorful bird.

Anyhow, there's no way I'm organized enough to pull this off. We brine in salt and brown sugar and cracked pepper and stuff in some apples and onions and sage and cook it breast side down and it's awfully good.

 

[ishtat]

I guess these people know what they're doing, but it kind of reminds me of what they used to do with game birds in the 19th century, which was to hang them up in a cool place for up to a week to let the meat age and start to ferment. It was supposed to give a more tender and flavorful bird.
.

Even the beef you eat today has been hung for at least a week in a cool , not cold room.It would be too tough to eat if it was not.Our local butcher always does a special offer of his best quality beef at christmas which he guarantees is hung for a minimum of 28 days! It's superb. We'll have pheasant for christmas but they have only been hung for 3/4 days.

 

[3113]

I wonder about the wisdom of keeping a thawed turkey in the fridge for 4 days. If you use a frozen bird like we do, that would be 3-4 days in the fridge to defrost, and then another 4 days plus 8 hours in the fridge with the salt, then letting it sit at room temperature for an hour. That sets off my salmonella alarm.

I agree that I wouldn't do this with a thawed turkey. I'm guessing that this recipe is for a fresh turkey only.