Turkey Recipe and Cooking Methods

If you are still undecided about how you plan to cook your Thanksgiving turkey, consider that there are countless methods for cooking your turkey. Choose from one of the favorites, invent your own method, or just use Ample Bites’ recipe.

Some people, like my mother, have cooked them in the oven overnight at a lower temperature. Others roast their turkey in a large paper bag. A recent craze has been to deep-fry the turkey in boiling oil, while trying not to burn the garage down. A tried and true method used by many is to smoke the turkey using a smoker or either a gas or charcoal grill.

Ample Bites is a traditionalist and I prefer the oven-roasting method that starts with a brined fresh turkey. The initial roasting takes place at high-temperature (450F). The heat is then reduced to 325F for the balance of the cooking time. This method is pretty foolproof but it does take some attention on the part of the cook to make sure the skin browns but does not burn and the turkey reaches 165F.

Brined and Roasted Fresh Turkey
(Mark Kelly, 2012)

Serves 8 – 10

1 12 – 14 pound fresh turkey

For Brine
2 quarts of cold apple juice
1 cup Kosher salt
2 Tbsp dried sage
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp freshly ground black pepper

For Roasting
1 ½ Tbsp freshly ground black pepper
6 Tbsp unsalted butter, room temperature
1 Tbsp finely grated lemon zest
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage leaves
1 Tbsp minced fresh thyme leaves
1 medium onion, quartered
1 orange, quartered
1 lemon, quartered

Thaw turkey, if frozen, and remove neck and giblets. Mix brine by pouring salt and spices into the apple juice until salt is completely dissolved. Place turkey in plastic brining bag and pour brine in. Pull the bag tight and tie it closed. Place the turkey in a cooler with a bag or two of ice for 24 hours.

Remove the turkey from the brine after 24 hours and rinse it with cold water. Pat the turkey dry, inside and out, and leave uncovered at room temperature for about one hour before seasoning.

Preheat oven to 450F.

Rub the turkey inside and out with black pepper. Place the turkey in a rack in a roasting pan. Mix butter, lemon zest, rosemary, sage and thyme in a small bowl. Rub herb butter over the top of the turkey and inside cavity.

Place onion, orange, and lemon inside turkey cavity. Foil the tips of the wings to keep them from burning. Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325F. Baste turkey with pan juices; add more water, if needed, to maintain at least ¼-inch of liquid in the bottom of the roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165F (juices should run clear when thermometer is removed), about 2 ¾ hours total.

Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.

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