TG Turkey

Holidays
Written By Joshua McCarron

Prep Time: 1.5-4 days | Cooking Time: 2.5-3 hours | Total: 2-4 days
Serves: 10-12

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Ingredients

10-12 lb Turkey

For a Wet Brine:

For a Dry Brine

  • Coarse Kosher Salt

  • 1 tbs Black Pepper

  • 1 Lemon, zested and quartered

  • 1 Bunch fresh thyme or rosemary

  • 1 Bunch fresh sage

  • 12 Garlic cloves, smashed and peeled

  • 1 12 oz Bottle Hard apple cider

  • Dry white wine, as needed

  • 2 Onions, peeled and quartered

  • 3 Bay leaves

  • Oil or butter, as needed

Lettuce Cook!

Step 1 - Remove giblets from the cavity and reserve for stock or gravy. Pat turkey dry with paper towel; rub turkey all over with 1/2 tsp salt per lb of turkey, the pepper and lemon zest. Transfer to a brining bag. Tuck herbs and 6 garlic cloves inside bag, seal and refrigerate on a small rimmed baking sheet for at least 1 day and up to 3 days, turning the bird over everyday. (or after 12 hours if brining for only 1 day).

Step 2 - Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).

Step 3 - When you are ready to cook the turkey, Remove it from the refrigerator and allow it to come to room temp for 1 hour.

Step 4 - Heat oven to 450 F/ 225 C. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to 1/4 inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.

Step 5 - Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with foil. Reduce oven to 350 F/ 170 C and continue roasting until an instant read thermometer inserted in the thickest part of a thigh reaches 165 F, about 1.5-2 hours more. Transfer turkey to a cutting board and rest 30 minutes before carving.

**Note**

  • Take turkey out at 140 F-150 F and let rest.

www.nytcooking.com - Melissa Clark

Joshua McCarron
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