After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying.
This also goes out to you grizzled veterans who realize the turkey is nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible.
I’m not saying that all those tips and tricks aren’t worthwhile; they are, and I’ve used many of them at one time or another, but the fact remains that if you simply buy a great bird, rub it with a some butter, season it generously, and slow roast it – you’ll have a perfectly wonderful tasting turkey with magazine cover good looks.
Having said that, I don't really expect most of you to just settle for such a primitive method, but the point here is that you could if you wanted to. If you do decide to first use whatever brines, marinades, and/or spice rubs strike your fancy, this roasting method will still work very nicely. By the way, if you need it, check out this gravy post for what to do with all those pan drippings. Enjoy!
Ingredients:
12-24 pound turkey
seasoning salt: salt, black pepper, and cayenne
3 tbsp butter
4 springs of rosemary
1/2 bunch sage leaves
1 onion
1 carrot
1 celery rib
*Roast at 325 degrees F. for about 15 min/per pound or until an internal temp of 175 degrees F.
After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying.
This also goes out to you grizzled veterans who realize the turkey is nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible.
I’m not saying that all those tips and tricks aren’t worthwhile; they are, and I’ve used many of them at one time or another, but the fact remains that if you simply buy a great bird, rub it with a some butter, season it generously, and slow roast it – you’ll have a perfectly wonderful tasting turkey with magazine cover good looks.
Having said that, I don't really expect most of you to just settle for such a primitive method, but the point here is that you could if you wanted to. If you do decide to first use whatever brines, marinades, and/or spice rubs strike your fancy, this roasting method will still work very nicely. By the way, if you need it, check out this gravy post for what to do with all those pan drippings. Enjoy!
Ingredients:
12-24 pound turkey
seasoning salt: salt, black pepper, and cayenne
3 tbsp butter
4 springs of rosemary
1/2 bunch sage leaves
1 onion
1 carrot
1 celery rib
*Roast at 325 degrees F. for about 15 min/per pound or until an internal temp of 175 degrees F.
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