If you dread turkey, brine it before roasting.A solution of vegetable stock, salt, and seasonings can be created.Leave a turkey in the brine and ice water for at least 8 to 16 hours.Remove the turkey from the brine.The turkey needs to be roasted until it reaches 165 F.
Step 1: The turkey should be put in the refrigerator 2 to 3 days before cooking.
Take the turkey from the freezer and put it in the fridge to thaw.It should take 2 to 3 days.The temperature in your refrigerator should be 38 F.
Step 2: Add the salt, sugar, stock, pepper, allspice, and ginger.
Put a large stockpot on the stove and pour vegetable stock into it.Stir in 1 cup of kosher salt, 1/2 cup (100 g) of light brown sugar, 1 ounce of black pepper, 1.5 ounces of allspice berries, and 6 grams of chopped candied ginger.
Step 3: The brine should be brought to a boil.
When the burner is medium-high, stir the brine every once in a while.As the sugar is dissolved, the brine should begin to boil.
Step 4: The brine needs to be cooled and refrigerated.
When the brine is at room temperature, turn off the burner.When the turkey thaws, put the stockpot in the fridge and chill it.Put the brine into a container with a lid if your stockpot won't fit in the fridge.The container should be in the fridge.You can brine the turkey before roasting it.
Step 5: The brine and ice water should be mixed in a large container.
Remove the brine from the refrigerator on the morning of the day you want to roast the turkey.It can be put into a food-safe bucket or cooler.Put it in the ice water.Use a 5 US gal drink cooler.These are easy to clean and have good insulation.
Step 6: The turkey should be submerged in the brine.
Take the turkey out of the fridge.If your turkey has a pop-up thermometer, discard it.Put the turkey breast-side in the container.The turkey should be brined.To weigh the turkey down, place a heavy plate or dish on it.
Step 7: The turkey should be brined for 8 to 16 hours.
Put the turkey in the bucket and chill it.Put the lid on the cooler and leave it in a cool place while turkey brines.The turkey should be kept at 38 F or below by the cooler with the turkey and brine.You should keep the turkey refrigerated if you think the cooler isn't keeping it cold enough.
Step 8: You need to preheat the oven to 500 F and adjust your oven racks.
You may have to remove the oven's rack to fit the turkey inside.You can fit the roaster in the lowest part of the oven by adjusting the remaining rack.
Step 9: Remove the turkey from the brine and rinse it in cold water.
Next to your sink, put the turkey and brine in the container.Lift the turkey out of the brine.Remove the brine from the turkey by running cold water in the sink.The inside of the turkey should be washed.Remove the turkey from the brine.Don't reuse brine.
Step 10: Place the turkey in a roasting pan and pat it dry.
If you don't have a roasting pan, put a wire rack in a large baking dish and put the turkey on it.To dry the turkey, use paper towels.The turkey's skin will be crisp as it is roasted.
Step 11: Roast the turkey for 30 minutes if you like it.
Put aromatics such as lemon, garlic, onion, or herbs in the center of the turkey.Roast the turkey for 30 minutes in the oven.
Step 12: Roast the turkey in the oven until it reaches 165 F (74C).
It should take 2 to 2 1/2 hours.If it's done, put an instant-read meat thermometer into the thickest part of the turkey near the thigh and the wing.
Step 13: Allow the turkey to rest for 15 minutes before carving it.
Take the turkey out of the oven.If you want the juices to redistribute, cover it with foil and leave it to rest.Then you can serve your turkey.Store leftover turkey in the refrigerator for up to 4 days.