Happy Thanksgiving, Everyone! Hope you have a wonderful day with your family! Hopefully this quick tip let's you enjoy the day more.
Even for the best of cooks, roasting a turkey can be a huge stress! I've cooked more than my share of turkeys over the years and the one thing that I've come to realize is: less is more. In my opinion, the key to a perfect turkey is brining. I like to prepare a simple brine for my turkey to sit in for a day or two before cooking and then into the oven it goes!
Remember, when you make a good turkey, people will remember and complimemt you forever. But when you mess up a turkey, no one will let you forget it. So, don't mess up the turkey! With brining you won't. No stuffing, no flipping it halfway through, just a few easy steps that make this Turkey the most juicy, succulent turkey you and your family will ever eat!
1 Cup (16 tbs)
1 Cup (16 tbs)
14 Pound, Defrosted
1 Large, halved
1 Medium, quatered
Vegetable oil/Canola oil
1. Preheat the oven to 450 degrees.
2. In a large stock pot with gallon of water of cold water, add maple syrup, orange juice, onion, cloves, peppercorn and star anise. Stir it well.
3. Wash turkey and place breast side down in the stockpot with the brine.
4. Refrigerate 18 hours to 2 days.
5. Take the turkey out of the brine and rinse inside and out with cold water, discarding brine.
6. Place the turkey on a roasting rack and pat it dry with a kitchen towel.
7. When the turkey is dry, rub it with oil.
9. Pop it into the oven and roast for 30 minutes.
10. Pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast for 1 hour.
11. Turn the pan into the oven and cook for another 90 minutes.
12. Let the turkey rest for 20-30 minutes.
13. Slice and serve with gravy or Cranberry-Wee-Sauce.