Roast Turkey or Chicken

By DigitalChef

Ingredients

• Brine:
• 2 cups poultry stock
• 1 medium onion, halfed
• 1 garlic head, halfed
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon dried basil
• Poultry:
• 1 (10 to 12-pound) turkey (cut brine in half if using a chicken)
• Salt and pepper
• 1/2 cup butter, melted
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons rosemary
• 2 tablespoons dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon dried basil

Preparation

Step 1

Dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the thyme and rosemary.

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours.

Preheat the oven to 325° F.

Remove the turkey from the brine. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Season lightly inside and out with salt and pepper. Stuff the turkey with stuffing (if using). Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165° F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

Notes:
- Add 1 quartered orange and apple to the brine.