Rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Using your fingers, gently loosen skin covering turkey breast and thighs. ¼ cup kosher salt 4 teaspoons sugar 1 (12- to 14-pound) turkey, neck and giblets removed and reserved for gravy 2½ tablespoons vegetable oil, divided 1 teaspoon baking powder 1 small onion, chopped fine 1 carrot, peeled and sliced thin 5 sprigs fresh parsley 2 bay leaves 5 tablespoons all-purpose flour 3¼ cups water ¼ cup dry white wineġ. We recommend preheating the stone, pan and oven for at least 30 minutes. The success of this recipe is dependent on saturating the baking stone and roasting pan with heat. If you are roasting a kosher or self-basting turkey (such as a frozen Butterball), do not salt it. Table salt is too fine and not recommended. If you have Morton's Kosher Salt, which is denser than Diamond Crystal, reduce the salt in step 1 to 3 tablespoons rub 1 tablespoon salt mixture into each side of the breast, 1½ teaspoons into each leg and the remainder into the cavity. This recipe was developed and tested using Diamond Crystal Kosher Salt. Note that this recipe requires salting the bird in the refrigerator for 24 to 48 hours. The heat boost provided by the stone also helps the juices brown and reduce into concentrated drippings that we turn into a flavorful gravy while the turkey rests. The stone absorbs heat and delivers it through the pan to the turkey's legs and thighs, which need to cook to a higher temperature than the delicate breast meat (which we call for protecting with a foil shield).Īfter the leg quarters have gotten a jump start, reduce the oven temperature and remove the shield to allow the breast to brown. Next, preheat both the baking stone and roasting pan in the oven before placing the turkey in the pan. But first, to season the meat and help it retain more juices as it cooks, loosen the skin of the turkey and apply a mixture of salt and sugar to the flesh. The key is a tool borrowed from pizza making: a baking stone (or steel). When you want all the advantages of a great roast turkey with less work, this recipe delivers. And so I worked on a recipe where we didn't have to flip the bird." "Then halfway through cooking, you have to pick up that hot turkey and turn it upside down so that the breast meat is on top," she says. To account for this, says Lam, some recipes tell you to cook your turkey on a roasting rack, starting with the breast side down to give the legs and thighs more heat from the top of the oven. "Then it's juicy and tender."īecause the white meat cooks at a lower temperature than the dark meat, it can overcook while you're waiting for the dark meat to get to that higher temperature. The goal is to get the breast meat to 160 degrees and the thighs to 170 to 175 degrees, says Lam, which you can measure with a meat thermometer. "So if you're serving dinner at 1 p.m., you're going to have to get your turkey at 9 a.m." Get that bird in the oven earlyĭepending on the size of the turkey, you will need three and half to four hours of oven time, says Lam. If you choose to rub salt into your bird, you will need to let it rest for one to two days in the fridge. If you choose to brine your turkey, you will need to soak it in salted water for six to 12 hours in the fridge. That can take "anywhere between six hours to two days," depending on your method. So if your turkey weighs eight pounds, it will take about two days to thaw.ĭon't forget to factor in the time you will need to season your turkey, says Lam. Department of Agriculture, you'll need a day for every four to five pounds of turkey. How long that takes depends on how big the turkey is. Once you have your turkey, transfer it into the fridge to thaw.
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