Um, somehow it is that time again. How in the bleep is Thanksgiving next week?! For all of you who are making the big Thanksgiving turkey or thinking of making the turkey or dreaming of making the turkey, this one’s for you–the OBB turkey that people fell in love with last year.
Every year, we get lots and lots of visitors in October and lots and lots in December, but November is always kind of a slow month. We’ve always been puzzled because if there’s a month we should be hitting it out of the park, it’s November, the delicious month that marks the beginning of holiday poundage.
And then we realized that Thanksgiving is not the time when people go and start experimenting with other peoples’ recipes. One of the reasons why we do what we do is because we feel like we can express love to those we care about through food and food-related traditions, and those food-related traditions are never stronger than during the holiday season.
That said, I make a mean turkey. I don’t mean that in a braggy way–in fact, I didn’t always make a mean turkey–I’ve made some very sad turkeys in my day. So for those of you to whom the turkey torch has been passed, or if you’re wanting to one-up your Great Aunt Sheila, or if you’re like me and you don’t have family close by, so it’s either learn to make a turkey or do something sad and unspeakable like pour gravy over some slices of sandwich meat, this one’s for you.
I’ve got a whole list of disclaimers for this recipe, like so many that you guys would think I was completely neurotic if I listed them all, but here are my top ones:
- Yes, I’m using a Butterball turkey and Walmart brand chicken broth rather than a fresh turkey from a local farm and homemade stock. It’s just not gonna happen.
- I’m brining a turkey, which involves salt. The broth has salt. The butter (and lots of it, which is another disclaimer) has salt. Salt salt salt. Turkey Day comes but once a year and salt makes that day delicious and the turkey moist and flavorful. That said. Try to find a turkey that has as little added salt as possible because you’re going to be adding plenty.
- The turkey and brine are in a plastic bucket. Like…a plastic paint bucket (brand-new and clean, of course). If you’re not comfortable with that, you can line it with a large food-safe bag of some sort, but, like I said, this happens once a year for us and I’m not particularly concerned about it. There are lots of suggestions in the comments on how to do it other ways.
- If you think turkey bags are an abomination, I am here to tell you that they will give you a delicious, moist, well-cooked, nicely browned turkey. If you think I’m a cheater, I’m sad for all of us, but that will not change my feelings. I am a true believer in turkey bags.
So are we cool? I know there are a million ways to cook a turkey, but this is how I do it.
Because I’m neurotic and because I have deep-seated poultry issues, I have always had some problems with turkey. First, it can be dry and flavorless. Second, it can taste gamey. Third, if it’s not overcooked, you run the risk of under-cooking the turkey, especially when you’ve got large quantities of light and dark meat involved.
My solution? Brining the turkey overnight and then injecting it (literally – using one of these) with chicken broth, butter, and garlic for flavor and moisture, then using an oven bag to ensure that it’s evenly cooked and moist. The result? A super-flavorful, super-moist turkey that my husband has deemed the most perfect turkey in the world.
In terms of supplies, you’ll need a 5-gallon bucket (or something similar), an accurate meat thermometer that can be inserted into the turkey and left there while it’s roasting in the oven (mine is an inexpensive Walmart brand and it’s very easy to use and super accurate), a turkey injector (you can find them in the small cooking tools aisle of a department or grocery store, or try this one), a heavy roasting pan, and turkey-size disposable roasting bags. When it comes to your turkey, bigger isn’t always better. Or ever, actually. A big turkey is super impressive, but I wouldn’t buy a turkey larger than 12-14 pounds; if you need more turkey, just buy another one or buy a bone-in breast. Bigger turkeys are older turkeys, meaning their meat is not as tender and often more gamey. Also, it’s more difficult to properly cook a a very large turkey; if the outside is perfect, the inside may not be quite done.
Aside from your turkey, you’re going to need a gallon of chicken broth or stock, a lot of kosher salt, sugar (white or brown), whole black peppercorns, several smashed cloves of garlic, fresh sprigs of rosemary, thyme, and parsley, and dried chopped onion.
The other thing you’re going to need is lots of time, especially if you’re buying a frozen turkey. Even if they tell you that your turkey will be defrosted in a couple of days in the fridge, I would give the turkey a week in the fridge to thaw. Which means you should go get your turkey in the next few days.
Ready? Scared? Don’t be! The thing I love MOST about this recipe is that it’s nearly failproof.
The day before you roast your turkey, make sure your turkey is thawed. Open the packaging and remove all the insides. This means you’ll have to check the body cavity and the neck cavity because that is where the pieces are usually hidden. If you’re planning on using the giblets and the neck to make gravy, rinse them off and refrigerate them in a Ziploc bag. Otherwise, discard them. Rinse the turkey inside and out and let it drain.
In a very large stock pot, combine 1 gallon of chicken stock (that’s 4 boxes or 8 cans)…
When the brine mixture has cooled, place the turkey in the 5-gallon bucket…
and then cover the bucket with a lid (you can get the lid at the same time and place that you get the bucket) and place it in a cold place. If it’s cold outside, you can keep the bucket outside–a tight-fitting lid should keep the yummy smells inside and animals away. If it’s VERY cold outside, you could keep it in a cold garage. If it’s not cold at all and you’re wondering if winter will ever happen (like me), you can keep it in one side of a sink or in a bathtub and then regularly pack it with ice so it stays cold. If you have an ice maker, it probably won’t be sufficient for your icy needs and you’ll probably have to go buy bags of ice from the grocery store. This is a small price to pay for deliciousness. Brine the turkey for 24 hours.
Now…because I used the roasting bag, I roasted my turkey according to the times and temperatures on the roasting bag packaging. This meant 350 for about 2-2 1/2 hours. So when you’re ready to begin roasting your turkey, preheat the oven according to the temperature on the roasting bag box.
Soften a stick of butter and mix it with a tablespoon of freshly chopped sage.
Remove the turkey from the brine and rinse it in cool water. Tuck the wings behind the body of the turkey and then slip your hand between the turkey breast and the body to loosen the sink. Grab some of the sage butter with your hand and rub it all between the turkey breast and the skin.
You will probably not use all the sage butter under the skin. Rub the rest of it on top of the skin.
In a blender, combine about 2-3 cloves garlic, 1/2 c. chicken broth, and 1/4 c. melted butter until completely smooth. Retrieve your flavor injector.
This part is kind of fun. Suck up the mixture into the syringe and then insert it all over the turkey–in the breast, in the thighs, everywhere. You may not use all this mixture, either.
Slip any remaining rosemary and thyme under the skin of the turkey. Now is a great time to transfer the turkey into your roasting bag (according to the directions on the roasting bag, although there’s, like, a 99% chance they’re going to have you shake some flour around in the bag first). Chop a few apples, onions, and some celery
Roast the turkey according to the directions on the turkey bag until the meat thermometer registers 165. My 12 pounder took about 2 hours, maybe a bit more. Remove from oven, cut the bag off the turkey, and then let it stand for about 15-20 minutes so the juices can redistribute and the turkey will remain moist after slicing. Serve with all your favorite Thanksgiving goodies!
- 1 5-gallon bucket and lid (like a brand-new paint bucket and lid, washed well)
- A reliable oven-safe meat thermometer
- Flavor injector/meat syringe
- Turkey roasting bags
- Heavy-duty roasting pan
- 1 turkey, no larger than 12-14 pounds
- 1 gallon chicken broth
- 1 tablespoon whole peppercorns
- 1/2 cup brown or white sugar
- 1 cup kosher salt
- 5-6 cloves smashed garlic
- 1 tablespoon dehydrated onion
- 1 large sprig fresh thyme
- 1 large sprig fresh sage
- 1 large sprig fresh rosemary
- 1 handful fresh parsley
- 8 cups cold water
- 8 cups ice
- 3/4 c. salted butter, divided
- 1 tablespoon chopped fresh sage
- 1/2 c. chicken broth
- 2-3 cloves garlic
- 1 apple, chopped in half
- 1-2 small onions, chopped in half
- 4 stalks celery, cut into thirds
- About a week before you begin brining your turkey, place it in the refrigerator to defrost.
- The day before you roast your turkey, combine the chicken broth and the remaining brine ingredients (through the parsley) in a very large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature.
- Remove the packaging from the turkey. Remove the neck and giblets (be sure to check both the body and neck cavities) and reserve for later use if desired. Rinse the turkey in cool water and then place it in the 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
- When you're ready to roast your turkey, preheat the oven according to the directions on the roasting bag packaging. Soften 1/2 cup butter and mix it with 1 tablespoon fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between over the breast. Spread handfuls of the sage butter between the breast and the skin, rubbing any excess over the outside of the skin.
- In a blender, combine 1/2 c. chicken broth, 2-3 cloves garlic, and 1/4 c. melted butter until completely smooth. Use the flavor injector to inject the mixture all over the turkey.
- Slip any remaining rosemary and thyme sprigs under the skin.
- Stuff the apple, onion, and celery into the cavity of the turkey. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the roasting bag and roast until the thermometer registers 165 according to the roasting bag directions. When you've reached 165, remove the turkey from the oven and cut the bag away from the turkey. Allow it to stand for 15-20 minutes before slicing to allow the juices to redistribute and keep the turkey juice.