Turkey brine
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In a large pot, combine 1 gallon water, salt, brown sugar, rosemary, orange pieces and bay leaf. Simmer until sugar and salt have dissolved and remove from heat. Cool completely.
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While the mixture cools, remove the hock lock and the pop up thermometer from the turkey as well as the giblets and neck. Keep the giblets and neck in an container in the refrigerator.
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Combine the cooled mixture with another gallon of water and submerge the turkey in this brine for 12-14 hours.
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When you’re done brining, rinse the turkey and pat dry with a paper towel.
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Refrigerate uncovered until you’re ready to roast.
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Optional: Finish brining and rinsing the night before and allow the turkey to sit in the refrigerator over night uncovered to dry the skin and promote crispier skin.
Compound butter
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In a medium bowl add 1 stick softened salted butter, zest of 1 orange, chopped fresh rosemary, salt, pepper, garlic powder and onion powder.
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Stir until well combined. Set aside.
The Turkey
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Preheat the oven to 450 degrees. Place the oven racks at the lowest level.
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Remove the turkey from the refrigerator 1 hour before roasting and give the turkey one more good pat-down with paper towel, both inside and outside.
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Sprinkle a generous amount of salt and pepper into the cavity of the turkey.
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Place onion chunks, garlic cloves, orange chunks and rosemary into the carcass, being careful not to over stuff it.
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Rub ⅓ of the compound butter under the turkey skin. Make sure you get all the way to the bottom of the breast meat.
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Rub the remaining compound butter all over the outside of the turkey.
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Gently tie the drumsticks together with a bit of butcher’s twine.
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Place the turkey on a rack in the roasting pan and gently tuck the wings a bit under. Also place the giblets and neck into the pan.
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Insert the meat thermometer probe into the thickest part of the thigh and place the turkey into the oven and roast for 20 minutes.
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Reduce the heat to 350 degrees and roast until the internal temperature reaches 161 degrees, around 2-3 hours. If the breast skin is browning too quickly, tent it in foil.
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Once you’ve removed the turkey from the oven, rest it for at least 30 minutes before carving, reserving pan dripping for gravy. Serve immediately.
NOTES
Directions for Spatchcocked Turkey:
- Skip the brining. Remove the spatchcocked turkey 1 hour prior to roasting and preheat the oven to 425 degrees.
- Prepare the pan as written above and rub ¼ of the butter under the skin and the remaining butter on all sides. Place in pan with the meat-side up and place the thermometer in the thickest part of the breast making sure not to touch the bone. Tuck the wing tips under the turkey.
- After 30 minutes reduce the heat to 375 degrees and cover any parts that are getting too brown.
- Cook until the temperature reaches 161 degrees (around 1 more hour) and remove from oven.
- Rest for 25-30 minutes, carve and serve immediately.
NUTRITION
Serving: 0.75poundCalories: 110kcalCarbohydrates: 11gProtein: 0.3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 9623mgPotassium: 43mgFiber: 0.3gSugar: 10gVitamin A: 265IUVitamin C: 6mgCalcium: 42mgIron: 0.2mg
