You need to discover the magic of brine. A box or two of chicken broth, 1.5cup salt, .5cup brown sugar, allspice berries and black peppercorns. Heat just til things mix and all the salt is dissolved, then add ice until cool. Submerge the turkey in the mix overnight (place somewhere cool).
Even if you overshoot on temperature (target turkey temp = 170degF), the turkey stays tender and very moist. Works for all poultry I've tried, and basically idiot-proofs roasting them (oops left it in for an extra 30 min, still good!).
As for roasting, rub skin with spices (I use salt and black pepper or creole spice mix) and liberally coat with olive oil. Roast at 400 for 20min, then 325 for 2-2.5hr (for breast, 3-3.5hr for whole turkey)
My roast turkey is legend among friends and family, and I mean it quite literally. Family that doesn't like me (all but my wife) fights over who gets me for the holidays because of my bird.
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Date: 2012-12-27 08:38 pm (UTC)Even if you overshoot on temperature (target turkey temp = 170degF), the turkey stays tender and very moist. Works for all poultry I've tried, and basically idiot-proofs roasting them (oops left it in for an extra 30 min, still good!).
As for roasting, rub skin with spices (I use salt and black pepper or creole spice mix) and liberally coat with olive oil. Roast at 400 for 20min, then 325 for 2-2.5hr (for breast, 3-3.5hr for whole turkey)
My roast turkey is legend among friends and family, and I mean it quite literally. Family that doesn't like me (all but my wife) fights over who gets me for the holidays because of my bird.