Moist and Delicious Roast Turkey

By brendaz

Of all the items I prepare regularly, none have had as many requests for recipe and instruction as my roast turkey. This method ensures a juicy and flavorful turkey.

Ingredients

• Fresh turkey, 12-14 pounds
• Salt, pepper, paprika
• Olive oil

Details

Preparation time 30mins
Cooking time 200mins
Adapted from foodandfact.com

Preparation

Step 1

The "secret" to a moist and flavorful turkey is, in my opinion, brining. I don't get fancy with this process- I use a simple salt-water brine which does the trick nicely without adding other flavors (some brines call for herbs, sugar and spices). To prepare the brine, simply dissolve a cup of salt into enough cold water to cover your turkey. Refrigerate the turkey in the brine overnight. In the morning, remove the turkey from the brine, give it a quick rinse inside and out, pat it dry and place it on a rack in a pan and put the turkey back in the fridge (uncovered) until you are ready to prepare it for the oven. If you plan to de-bone your turkey, do this before brining.

**To de-bone your turkey, visit my blog for a link to the video: http://www.foodandfact.com/2012/10/moist-and-delicious-roast-turkey.html

When you are ready to roast your turkey, preheat your oven to 375 degrees F. Season the inside of your turkey generously with salt and pepper. Season the skin side generously with salt, pepper and paprika and rub all over with a little olive oil. Place your turkey breast side down on a v-rack in an open roasting pan. When you roast your turkey breast-side up, the lean breast cooks faster than the dark meat and can dry out before the rest of the turkey is cooked. By starting the turkey breast side down, the dark meat bastes the white meat as it cooks, keeping it moist. Roast breast side down for 1 1/2 hours, then using a clean towel carefully turn the bird breast-side up (try not to rub the seasoning off!). Continue roasting your turkey until the temperature of the inside of the thigh registers 175 degrees F. The whole process should take about 20 minutes/pound or so. Remove the turkey from the oven and tent loosely with foil. Let it sit for 20-30 minutes before carving. Enjoy!

For further recipes and instruction, visit my blog at http://www.foodandfact.com