Kate's Cuisine

Dec 19 2011

Roast Turkey


1 10 – 20 pound turkey (you’ll need about 1 pound per person) $25.99
1 cup butter $0.89
1 cup coarse salt, plus 1/4 cup $0.50
3 heaping tablespoons black pepper $0.03
1/2 cup sugar $0.10
1 head garlic, divided, cloves peeled and kept whole $0.23
4 bay leaves, divided $0.64

Total Cost    $28.38
Cost per Serving $3.55

1.) If you’re turkey is frozen, make sure it’s completely defrosted in the fridge before you start preparing it. The night before you’re going to serve your turkey, completely rinse it and pat it dry. Fill a very large pot (large enough to fit the turkey) with cold water. Pour in 1 cup of coarse salt and the 1/2 cup of sugar. Add half of the garlic cloves, two of the bay leaves and stir. Completely submerge the turkey in the water, making sure that it stays below the surface of the water. Cover with a lid or Saran wrap and place in fridge overnight to brine. (If your turkey is very large, a cooler filled with ice packs and water also works well.)

2.) Determine how much time you need to cook your turkey; it will take about 20 – 30 minutes per pound. Preheat oven to 350 degrees Fahrenheit and move rack to lowest position in your oven.

3.) When you’re ready to start cooking your turkey, remove it from the brine and rinse it thoroughly (you want no salt or other spices  on it.) Then pat dry thoroughly. When dry, rub the cup of butter entirely over the turkey, using only as much as you need, but more if necessary. Sprinkle with salt and pepper and place 2 bay leaves and remaining garlic cloves into the cavity of the turkey.

4.) Place turkey in a roasting pan fitted with a roasting rack. Leave uncovered and place in oven. Roast for required time, depending on the size of your turkey, checking it periodically to baste with pan juices and to turn turkey around in the oven to ensure even cooking. If at any time you check on your turkey and it is getting too brown, cover with aluminum foil.

5.) Remove turkey from oven when a meat thermometer registers 165 degrees Fahrenheit, both at the thickest part of the breast, as well as in the innermost portion of the thigh and leg. Place on a cutting board, cover with aluminum foil, and allow to rest for 30 minutes.

6.) Carve the turkey by first removing the legs, separating legs from thighs, and carving into slices. Then, letting your carving knife guide you along the breastbone, completely remove one half of the breast meat. Lay flat on a cutting board, carve into slices, and then repeat with remaining half of breast meat. Arrange all pieces on a serving platter.

7.) Serve and enjoy!

Read the Roast Turkey review here

6 responses so far

6 Responses to “Roast Turkey”

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  2. dietason 27 Dec 2011 at 5:50 am

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  3. kateon 27 Dec 2011 at 10:37 pm

    Thanks so much dietas! I’m so glad it helped and hope to see you back again soon!

  4. due date calculatoron 09 Jan 2012 at 8:23 am

    i totally agree

  5. Arthur, Arton 18 Jan 2012 at 4:41 am

    Very intreresting blog. It was very relavant. I was searching exaxtly for this. Thank you for your effort. I hope you will write more such useful posts.

  6. kateon 19 Jan 2012 at 11:43 am

    Thanks so much Arthur! I’m so glad you liked it, and I hope you come back!

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