Wednesday December 21, 2011
Boulder, Colorado
Cold and Sunny
Everyone knows that the best way to roast a turkey is to brine it. But sometimes, you just don't have the time to go through the brining process. I found a way to make a moist and delicious roast turkey when brining is not an option. My recipe idea came from experimenting with several recipes from cookbooks, magazine, TV shows etc. It's very easy and my friends who have tried it love it!
So here it goes. First, it's important to buy a wild turkey, preferably organic. It costs more but makes a big difference. Second, this recipe works better with smaller turkeys (10-13 pound range). If you need to feed a large number of people, roast 2 turkeys instead of getting a larger one.
Now, remove gizzards, etc from the turkey, rinse it thoroughly and pat dry. Then generously sprinkle salt all over the turkey and rub it in. I like using flavored salt. For the turkey I made last week, I used the special salt I got from a farmer's market in Paris. Let the turkey stand at room temperature for about an hour. (You don't want to roast a turkey that just came out of the refrigerator). Also, I don't believe in stuffing the turkey. Make the stuffing separately. Stuffing the turkey screws up cooking time.
While the turkey is sitting, make the basting "sauce" by mixing about 1.5 - 2cups white wine with 1 stick of melted unsalted butter. Soak a cheesecloth in the basting sauce. After the turkey has been sitting for about an hour or so, rub the turkey again but this time with very high quality olive oil. I use Arbequina olive oil. Peel and cut an onion in half and place it in the cavity.
Then take the cheesecloth out of the basting sauce and cover the turkey. Brush (don't use those squeegee thing, brushes work much better) the basting sauce over the cheese cloth and turkey. Place on rack and roasting pan and roast for 1 hr at pre-heated 450F oven. Baste after 30 min though. After an hour, reduce oven to 350F and continue basting every 30 minutes. After 2 hours of roasting carefully remove the cheesecloth and continue roasting and basting until done. If you run out of basting sauce, use the juices accumulating in the pan. The best way to know if the turkey is done is via a meat thermometer because oven temperatures vary. It's the only way to not overcook or undercook a turkey in my opinion. A 12 pound turkey is done in about 3 hrs. (165F at thickest part).
Let the turkey stand for about 30 minutes before digging into it. You'd be surprised with the result. Your friends would have thought you brined the turkey!
Enjoy!
Turkey ready to get roasted
The finished product
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