Best Way Unbrined Turkey Recipes

PERFECT ROAST TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
• Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.

PERFECT TURKEY

Steps:

• Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
• Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
• Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

HOW TO BRINE A TURKEY

Steps:

• Thaw turkey. 24 hours for every 5 pounds of turkey. If your turkey is 20 pounds, you'll need to thaw starting Saturday for 4 days.
• Add all ingredients to a large pot.
• Bring to a boil and cook until salt and brown sugar are dissolved, about 20 minutes.
• Let cool to room temperature or add ice to chill quickly or place in fridge until chilled.
• Open thawed turkey up and remove, neck and gravy packet and giblets.
• Rinse off turkey.
• Once brine is chilled place turkey in brine, breast side down, and place in fridge (ensure turkey is completely covered and cavity filled.)
• If brine is not enough, then cook up 4 Tablespoons of salt for every 4 cups of water. until turkey is covered. Remember to not add hot water to turkey, but only room temperature or chilled.
• If your turkey tries to float in the water, put a plate on top of it to weigh it down.
• Place turkey & brine in fridge for 12 - 24 hours. See notes for alternative brining storage options.
• After brining, drain turkey, rinse, pat dry and cook. If possible, let turkey rest for 1 - 2 hours before cooking, optional but recommended.

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.