View Single Post
Old 10-24-2013, 09:46 AM   #8
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Brining a whole bird in the Traditional sense is a Royal PIA. The last 6 yrs I have changed up my game and I now use this method it also makes some amazing chicken. This year I will be cooking it in a Trash can.

Salt-Roasted Turkey with Lemon and Oregano



Rub:
  • 1/3 cup coarse kosher salt (preferably Diamond Crystal brand)
  • 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
  • 2 tablespoons finely grated lemon peel
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon ground black pepper
For salt rub:
Mix all ingredients in small bowl.
Stock:
  • 3 lemons corsley chopped
  • 2 stalks celery chopped
  • 1 onion
  • 2 tbl chopped fresh oregano
  • 2 tsp chopped fresh tyme
  • 2 tsp ground black pepper
  • 1 tsp kosher salt
  • 1/2 cup extra virgin olive oil divided
  • 6 tbl fresh lemon juice
  • 31.5-4 cups low sodium chicken stock
For turkey:
Rinse turkey. Pull out metal insert that holds legs and remove fat pads from neck and main cavities. Sprinkle 4 tablespoons salt rub inside cavities. Slide bird into turkey-size oven bag. Sprinkle remaining salt rub over bird. Close bag; place on rimmed baking sheet and refrigerate turkey 18 to 24 hours.
To roast turkey:
Set rack at lowest position in oven and preheat to 350°F. Place rack in large roasting pan. Rinse turkey; pat dry. Combine lemons, next 6 ingredients, 1/4 cup oil, and 3 tablespoons lemon juice in large bowl; spoon into main cavity. Whisk remaining oil and lemon juice in small bowl. Tuck wing tips under; tie legs loosely. Place turkey on rack; brush with some lemon oil.
Pour 2 cups stock into roasting pan. Roast turkey 1 hour. Brush all over with remaining lemon oil. Roast turkey 45 minutes; pour 1 cup stock into pan. Roast 45 minutes; add 1/2 cup to 11/2 cups stock to pan to maintain liquid level. Turn pan around. Roast until thermometer inserted into thickest part of thigh registers 165°F, about 45 minutes longer. Transfer turkey to platter; reserve pan with juices. Tent turkey loosely with foil; let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).
While turkey rests, prepare gravy.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote