Best Way Unbrined Turkey Recipes

SUPER JUICY NO BRINE ROAST TURKEY

Steps:

• Begin to thaw the turkey in the refrigerator 2-3 days before roasting.
• Preheat the oven to 350°F (177°C).
• Pull the neck and giblets out of the cavity. Wash and dry the turkey with paper towels. Carefully run your hand under the breast skin to create a pocket.
• In a small mixing bowl, combine 1 stick of butter, garlic, parsley, rosemary, sage, thyme, salt and lemon juice. Mix until well combined.
• Smear the butter evenly all over the turkey and under the breast skin. (If the skin is wet, butter won't stick. So make sure to dry the skin with paper towel well.) Place the turkey breast side up on a V rack in a large roasting pan.
• Fill the turkey with carrots, apples and fresh herbs.
• If desired, tie the legs of the bird with twine. (I prefer this method over whole trussing, because it's easier.)
• Melt the remaining 4 tablespoons of butter in a bowl.
• Using a marinade injector, slowly inject each thigh and breast halves with about 1 tablespoon of melted butter.
• Pour champagne and chicken stock over the turkey and into the cavity.
• Roast the turkey until it's golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. (Check on turkey after 2 hours. If skin isn't browning fast enough, increase oven temperature by 50°F/10°C. If the skin is browning too much, cover with a foil.)
• The turkey is cooked, when the deepest part of breast and legs registers 165°F (74°C) on an instant-read thermometer.
• Remove the turkey from oven, cover with foil and let rest at least 30 minutes before carving.
• Reserve pan juices to make gravy. But add the drippings into the gravy little at a time, as the champagne is reduced and flavors are concentrated. So adjust it to your taste.

BEST WAY UNBRINED TURKEY

Steps:

• Preheat a convection over to 375. If your oven has settings for baking or roasting, select roasting.
• Remove the turkey from the packaging; rinse and dry well. Brush 2 tablespoons melted butter over the skin; sprinkle 4 tablespoons kosher salt and 1 1/2 teaspoons pepper over the skin and in the cavity. Tuck wing tips under and tie the legs together. Place bird breast side up in a V-shaped roasting rack in a shallow roasting pan.
• Roast for 45 minutes. Baste with 1 cup chicken stock.
• Return turkey to over and baste with pan drippings every 20 minutes or until internal thigh temperature reaches 165 degrees.
• A 12 to 16 pound turkey will cook in 1 1/2 to 1 3/4 hours.
• Let turkey rest before carving for 20 to 30 minutes.

BRINED AND ROASTED WHOLE TURKEY

Steps:

• Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
• To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.