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Ingredient
Roast Thanksgiving Turkey
Introduce
Chef :
SilviaRoast Thanksgiving Turkey
I used red wine instead of white, and it was delicious! Very moist. Made it for a friends pre-thanksgiving dinner.
Ingredient
2 tbsp
Rock Salt
1 cup
White Wine
1 cup
Water
2 tbsp
Rosemary (preferably fresh)
1 tbsp
Thyme
Cooking instructions
* Step 1
Start by thawing the turkey
* Step 2
Take out the neck and giblets from inside the turkey
* Step 3
Drain juices and pat turkey with paper towels
* Step 4
Rub salt all over turkey
* Step 5
In a big bowl, put the following ingredients: Wine, Water, Orange Juice, Carrots, Rosemary and Thyme.
* Step 6
Place the turkey in a big plastic bag, or if you don't have a big enough plastic bag, just place it in a pan, or a bowl.
* Step 7
Leave the turkey in the fridge for 24 hours, rotating it from time to time.
* Step 8
Preheat oven to 325?F
* Step 9
Remove turkey from the plastic bag and place it with the wine mixture in a large turkey pan.
* Step 10
If you will add stuffing to your turkey, this is the time to do it. If you are not stuffing it, put a big onion in the turkey's cavity.
* Step 11
Cover the pan with foil, with the shiny side facing down.
* Step 12
Cook for 1.5 to 2 hours with the foil on.
* Step 13
Take the foil off, and finish roasting the turkey. See bellow the full amount of roasting time for your turkey.
* Step 14
It is a good idea to base the turkey every 30 minutes. You can either use a large spoon or a baster.
* Step 15
30 minutes before the Turkey is ready, you may want to rub butter all over turkey so it gets a good golden color.
* Step 16
Here are the guidelines for Thawing and Roasting a turkey:
* Step 17
10 to 18 lbs: Thaw in refrigerator for 3 to 4 days. Thaw in cold water for 5 to 9 hours. Roast unstuffed for 3 to 3-1/2 hours. Roast stuffed for 3-3/4 hours to 4-1/2 hours.
* Step 18
18 to 22 lbs: Thaw in refrigerator for 4 to 5 days. Thaw in cold water for 9 to 11 hours. Roast unstuffed for 3-1/2 to 4 hours. Roast stuffed for 4-1/2 to 5 hours.
* Step 19
22 to 24 lbs: Thaw in refrigerator for 5 to 6 days. Thaw in cold water for 11 to 12 hours. Roast unstuffed for 4 to 4-1/2 hours. Roast stuffed for 5 to 5-1/2 hours.
* Step 20
24 to 30 lbs: Thaw in refrigerator for 6 to 7 days. Thaw in cold water for 12 to 15 hours. Roast unstuffed for 4-1/2 to 5 hours. Roast stuffed for 5-1/2 hours to 6-1/4 hours.
* Step 21
The turkey is done when the internal temperature reaches 165?F (75 degrees C) at the thigh.
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