The latest rage is brining the turkey prior to roasting. If you're interested in this process and want to try it, check out this page in my "Back To Basics Section".
1 10-12 pound fresh turkey -- thawed if frozen
* INJECTION PROCESS, IF USING: BEGIN 24 HOURS BEFOR ROASTING TIME.
Use a roasting pan just large enough to hold the turkey comfortably. Scatter about 3/4 of the chunks of celery, carrot, onion, garlic, parsley sprigs and thyme sprigs over the bottom of the pan (this creates a "rack" that adds a huge amount of flavor to the pan juices later. Make sure the bottom of the pan is completely covered with a single layer of vegetables, adding more vegetables and herbs if needed.
In a small bowl, mix together the salt, pepper, lemon powder or zest, and cayenne, and set aside.
Scour the sink to remove any bacteria, and rinse well with cold water. Dump the turkey sinto the sink. Remove packets of giblets and neck from both the large cavitiy and neck cavity. Save giblets and neck to make stock, or discard. Wash turkey thoroughly under cold running water inside and outside, making sure there is no debris remaining. Wipe dry throughly, inside the cavities and the outside skin, with paper towels. If necessary, tuck the ends of the drumsticks under the existing band of skin, or secure with metal skewers, or tie with kitchen cord. Tuck wing-tips behind and under the back.
Liberally season both of the turkey cavities with some of the salt mixture and rub it in, then skewer the neck skin closed. Turn the turkey breast side down, and slather the back of the turkey liberally with 1 tablespoon of the olive oil. Sprinkle liberally with some of the salt mixture and rub it in.
Turn the turkey over and place it breast side up on top of the vegetables in the roasting pan. Loosely stuff the large cavity of the turkey with the remaining egetables and herbs. Liberally slather the remaining olive oil over the breast, legs and wings. Sprinkle the turkey with the remaining salt mixture and rub it in. Pour about 2 cups of the turkey or chicken stock into the bottom of the roasting pan around the vegetables (not over the turkey), making sure it does not touch the bottom of the turkey. **If using white wine, prepare a mixture of broth and wine to use, proportions as desired.
Put the turkey into the oven and roast 1 hour. Then melt the stick of butter with the 2 bay leaves in a small bowl (microwave 25 seconds on High), and begin basting the turkey with the butter mixture (and some of the pan juices, if desired), then baste again every 30 minutes until the turkey is done.
Remove turkey from oven and transfer to a large platter, remove and discard all the vegetables from the cavity. Tent the bird with foil to keep warm and moist. Let sit about 20-30 minutes before carving.
If not using pan juices for gravy, ladle veggies and all, into a large plastic container, seal tightly and refrigerate up to 2 days or freeze up to 3 months. (Good with fat removed, then liquid strained and used as a base for soups, gravies or casseroles.)
Copyright © 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved