How to cook a perfect turkey
Turkey can be a tricky thing. Here’s my fail-proof method for cooking a perfect, juicy, tender turkey every time.
First, brine it. This will not only add flavor, but help even out cooking times and make the meat more juicy as well.
1 lb kosher salt
1 lb honey
2 quarts vegetable broth
1 gallon hot water
Plenty of ice
Dissolve the salt in the hot water, then add the honey and the vegetable broth.
Place the turkey into a cooler that fit’s it nicely, but isn’t too big. for a 10-12lb bird, a 54 quart cooler works well.
Add the brine, then immediately cover with ice. Close the cooler and let it sit for 8 hours. Rotate the turkey, and give it another 8-10 hours. Rinse it off, pat it dry, slather it with olive oil, and it’s ready to roast!
Roasting a turkey
Preheat the oven to 500°
Place the oiled turkey into a roasting pan, breast side up, with the wings tucked underneath
Place the roasting pan on the lowest level of the oven, and roast at 500° for 30 minutes
Reduce the oven temperature to 350° and roast until a probe thermometer inserted into the thickest part of the breast reads 155 (about 2-2 ½ hours for a 15lb bird)
Remove the turkey from the oven, cover loosely with foil, and let rest for 15 minutes
Carve and serve, trying not to let the deafening applause from your guests inflate your ego
You can actually roast the turkey a day in advance if you like, to save time and hassle on Thanksgiving Day (or whatever other day of the year you’re cooking a turkey) Here’s how to reheat it:
Reheating a Turkey
Preheat the oven to 325°
Place the turkey in a roasting pan, along with any juices and about 1 cup of chicken or vegetable stock
Cover tightly with foil, and heat to an internal temperature of 160° (about 30-40 minutes)
Remove the turkey from the oven and let it rest for 10 minutes, covered, before serving
There you go. Everything you need to serve a perfect turkey!