This recipe is super easy and if you follow it carefully you will have a delicious, juicy turkey every time. It took me a while through many trials to figure out how to make the best turkey and the best part is you don't need to baste it every hour or do anything once it goes in the oven.
Ingredients:
22 pound fresh turkey
5 cups of brown sugar
1.25 cups of kosher salt (important to use kosher salt)
5-8 tablespoons of melted butter
2-3 golden, peeled whole onions to stuff cavity with
1 tablespoon of chopped garlic and sprigs of cilantro
optional:
1-2 teaspoons of black pepper
1-2 teaspoons of paprika
1 teaspoon of chopped parsley
1 teaspoon of chopped sage
1 teaspoon of thyme
Gravy:
1/4 cup of whole wheat, spelt or rice flour
1/4 cup of white wine
2 cups of water
22 pound fresh turkey
5 cups of brown sugar
1.25 cups of kosher salt (important to use kosher salt)
5-8 tablespoons of melted butter
2-3 golden, peeled whole onions to stuff cavity with
1 tablespoon of chopped garlic and sprigs of cilantro
optional:
1-2 teaspoons of black pepper
1-2 teaspoons of paprika
1 teaspoon of chopped parsley
1 teaspoon of chopped sage
1 teaspoon of thyme
Gravy:
1/4 cup of whole wheat, spelt or rice flour
1/4 cup of white wine
2 cups of water
1) Mix salt and sugar well with hand in a mixing bowl.
2) Remove giblets (package from inside the cavity. Wash and dry your turkey well. Rub salt and sugar mixture all over the outside and inside of your turkey. Pat it on.
3) Cover with foil and refrigerate overnight for at least 12 hours.
4) Next day, wash brine off the turkey, inside and out. Pat dry and pre heat oven to 450 degrees F. Make sure you rinse brine off completely.
5) Fill cavity with raw, peeled whole onions and brush melted butter with garlic and optional herbs and spices all over, inside and out, generously.
6) Cover loosely and roast for 30 minutes. After 30 minutes, reduce temperature to 325 degrees F. Roast at this temperature until instant temperature stuck in the thickest part of the thigh reads 175 degrees F. About 3.5 - 4 hours. Then remove foil and continue roasting for the last hour.
7) For gravy, spoon most of the fat from the roasting pan into a pot. Put pot on stove on low-medium heat and stir in flour until it's completely incorporated. Cook for 30 sec and add wine and water and turn heat to medium-high. Keep stirring to avoid clumping. Add more water or stock to reach desired consistency if needed.
15 to 18 servings
Calories per serving without gravy: 363, Fat: 14.7g, Carbs: 0.3 g, Fiber: 0 g, Protein: 54.2 g, Sodium: 285 mg, Sugar: 0.2 g
Calories per serving without gravy: 363, Fat: 14.7g, Carbs: 0.3 g, Fiber: 0 g, Protein: 54.2 g, Sodium: 285 mg, Sugar: 0.2 g
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