Perfect Roast Turkey
I would like share with all of you my tried-and-true method for making the most perfectly moist roast turkey. Be prepared, you have to start a few days in advance but it's well worth it.
At least 4 days prior to Thanksgiving
Purchase a turkey (preferably about 14 pounds and organic, free-range or heritage – not pre-frozen).
Three days before Thanksgiving
Prepare brine solution using the following formula: For each 1 cup of water add 1 tablespoon kosher salt. Place the turkey in either a large stockpot or brining bag and brine for 2 days in the refrigerator. This will ensure a juicy turkey.
One day before Thanksgiving
Remove the turkey from brine solution and pat completely dry with paper towels. Place the turkey on a cooling rack placed over a baking sheet and place in the refrigerator to dry for 24 hours. This will help to yield crispy skin on your turkey.
On Thanksgiving day, take a double layer of cheesecloth and drench it in 2 sticks of melted butter. Cover the turkey with the cheesecloth and tuck the cheesecloth into the sides of the turkey, covering it completely.
Preheat oven to 400°.
Place turkey in deep roasting pan and roast until the internal temperature of the thickest part of the turkey thigh reaches 160 to 165°. If desired, baste the turkey with additional melted butter every hour.
Remove the turkey from the oven and let rest for 30 minutes before carving.
Turkey (preferably about 14 pounds and organic, free-range or heritage – not pre-frozen)
2 sticks butter