How to cook the perfect roast turkey

Have you ever taken a bite of roast turkey only to find it to be so dry you had to drown it in gravy just to get it down?  Probably the number one complain I hear about turkey is the fact that it is so dry.  But I am here to say that doesn't have to be the way it is.  You can roast a turkey that is so juicy and flavorful it will fall off the bones.   All it takes is time and preparation but each bite will be worth it.  A lot of the thanks goes to the website Simply Recipes .  I could never seem to get the cook time and temperatures just right, but after reading this article at Simply Recipes I gained the tools I needed for the perfect turkey.

Perfect Roast Turkey

1 Turkey approximately 15 pounds

Brine

2 c. broth

1 Tbsp thyme

1 Tbsp rubbed sage

3/4 cup Kosher or coarse salt (do not use table salt)

3 crushed cloves of garlic

1/2 tsp thyme

1/2 tsp rubbed sage
1/2 tsp salt

1/4 c olive oil

So for a perfect, juicy turkey it all begins with with a brine for 24 hours.  Start by cleaning the turkey well and then pat drying it.  Place the turkey breast up on a oven bag or large plastic container that you can use for your brine.  It must be large enough to hold the turkey as well as enough liquid to cover the bird.  This year I forgot to purchase my bags so I was stuck with using a small trash bag but it is not recommended. 

Then prepare your broth with your thyme, sage and salt.  Pour over your bird making sure you fill up the cavity as well.  Then add enough water to cover the top of the bird, tie the bag up as tight as you can.  Then place in the fridge for 24 hours, making sure you have a drip pan below it.



 
Now that you are ready to cook the turkey, pour out the brine and thoroughly wash the turkey.  You have to make sure that you don't skip this step, other wise your bird will be too salty.  Pat dry and place in your roasting pan breast side up.  Add crushed garlic and the rest of the spices to your olive oil and generously coat your turkey, making sure to include the cavity.  So as to not increase the cooking time and make sure that the turkey cooks evenly I do not stuff my bird.  Once the bird is covered with your spiced oil, pour 1/2 c. of water to the bottom of the pan, cover with a lid or foil and put in the oven.

Before you prepare your turkey always read the cooking instructions that come with your bird on recommended times as some gourmet birds have different cooking recommended times.  But I recommend 15 minutes per pound.  For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.  Taking the foil off for the last half hour. If your bird is less then 15 pounds try deducting 15 minutes of cooking time for every pound.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, an hour before the turkey should be done. You want a resulting temperature of 175°F for the dark meat (thighs and legs) and 165°F for the white meat (breast). The temperature of the bird will continue to rise once you take it out of the oven, so take it out when the temperature reading for the thigh is 170°F, and for the breast 160°F. If you don't have a meat thermometer, spear the breast with a knife, the turkey juices should be clear, not pink.