RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6667
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| Recipe Name: |
Citrus Roasted Turkey - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
2.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Roasting Pan |
| Suggested Sides: |
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| Comments: |
This was something that came to me in a dream. After watching a lot of people with their NEW and improved turkey recipes, I took the favors I like, but completely changed the way to get at them. If you want to make gravy, use the pan the turkey cooked in and be sure to scrape up all the browned bits from the bottom as you cook.
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Ingredients:
6 Sprigs oregano, fresh leaves removed and chopped
1 Tablespoon garlic powder
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Directions:
Mix the butter, zests, oregano, garlic powder and pepper in the bowl of a food processor. Pulse until butter is well combined.
The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels.
Run your fingers under the skin of both thighs and breasts of the turkey. Use about 1 tablespoon of compound butter in each thigh and each breasts - spread it around under the skin.
Rub the outside of the entire turkey with the rest of the compound butter. Place turkey, breast-side up into a roasting pan - no rack needed.
Roast the bird on the lowest rack of the oven for 30 minutes.
While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
If spatchcocking the turkey:
Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and black pepper (if using a brined, salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly.
Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes. |
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| Nutrition per Serving: |
| Calories: |
-1 |
Total Carbs: |
-0.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
-0.2 |
Protein: |
-0.38 |
| Fiber: |
-0.50 |
Sodium: |
-0.50 |
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