Best Turkey EVER!!
There are 3 secrets!
1. Size matters
always get enough for leftovers! For birds under 16 pounds, figure at least 1 pound of turkey per person. For larger birds 16 pounds and heavier, figure a bit less since there’s more meat in proportion to bone. If you want substantial seconds and leftovers, allow another 1/2 pound per person.
2. the Brine
In my opinion, you should never buy a self-basting turkey. They have been injected with fat, water and who knows what else. Better to brine your own. Making it is simple:
The trick is cooking the brine. In a large pot, mix the following:
1 cup kosher salt ½ cup brown sugar
1 cup chopped celery 1 cup diced carrots
1 cup diced onion 1 tbsp black peppercorns
1 tsp allspice berries 1 bay leaf
1 tsp rosemary 1 tsp sage
1 gallon of water
Bring this to a boil and cook until the veggies are wilted. Add 4 cups of ice to chill it
Then add 1 cup whiskey
Remove any parts stuffed into the turkey and rinse thoroughly inside and out. Put the turkey in the brine – this is enough brine for a 20 lb turkey – adjust it accordingly if smaller/larger. I brine my turkey for at least 3 days.
Before roasting, remove the turkey from the brine and let it drain for about a half hour. Pat it completely dry then rub it with the following mixture.
2 tbsp honey
4 tbsp vegetable oil
1 tsp salt