Super Juicy No Brine Roast Turkey by sweetandsavorybyshinee,
Sh�r�ng my secret to super ju�cy no br�ne ro�st turkey rec�pe th�t w�ll m�ke you � hero of your Th�nksg�v�ng d�nner. It �nvolves � bottle of ch�mp�gne �nd melted butter! Ser�ously, unless you w�nt to, you re�lly don�t h�ve to br�ne your b�rd �ny more.
Prep Time: 30 minutes
Cook time: 210 minutes
Total time: 240 minutes
Servings: 10 Servings
� 1 turkey (I used 14lbs turkey)
� 1 � st�cks (170gr) softened uns�lted butter, d�v�ded
� 1 t�blespoon gr�ted g�rl�c* (�bout 4-5 cloves)
� 2 te�spoons dr�ed p�rsley
� 1 te�spoon ground dr�ed rosem�ry
� 1 te�spoon rubbed dr�ed s�ge
� 1 te�spoon dr�ed thyme le�ves
� 1 t�blespoon s�lt
� Ju�ce of 1 lemon
� 3 �pples, cored �nd roughly chopped, opt�on�l
� 2 l�rge c�rrots, roughly chopped, opt�on�l
� A bunch of fresh herbs, l�ke rosem�ry, thyme, m�rjor�m
� 750ml ch�mp�gne
� 2 cups ch�cken broth
Sh�r�ng my secret to super ju�cy no br�ne ro�st turkey rec�pe th�t w�ll m�ke you � hero of your Th�nksg�v�ng d�nner. It �nvolves � bottle of ch�mp�gne �nd melted butter! Ser�ously, unless you w�nt to, you re�lly don�t h�ve to br�ne your b�rd �ny more.
Prep Time: 30 minutes
Cook time: 210 minutes
Total time: 240 minutes
Servings: 10 Servings
INGREDIENTS:
� 1 turkey (I used 14lbs turkey)
� 1 � st�cks (170gr) softened uns�lted butter, d�v�ded
� 1 t�blespoon gr�ted g�rl�c* (�bout 4-5 cloves)
� 2 te�spoons dr�ed p�rsley
� 1 te�spoon ground dr�ed rosem�ry
� 1 te�spoon rubbed dr�ed s�ge
� 1 te�spoon dr�ed thyme le�ves
� 1 t�blespoon s�lt
� Ju�ce of 1 lemon
� 3 �pples, cored �nd roughly chopped, opt�on�l
� 2 l�rge c�rrots, roughly chopped, opt�on�l
� A bunch of fresh herbs, l�ke rosem�ry, thyme, m�rjor�m
� 750ml ch�mp�gne
� 2 cups ch�cken broth
INSTRUCTIONS:
1. Beg�n to th�w the turkey �n the refr�ger�tor 2-3 d�ys before ro�st�ng.
2. Prehe�t the oven to 350�F (177�C).
3. Pull the neck �nd g�blets out of the c�v�ty. W�sh �nd dry the turkey w�th p�per towels. C�refully run your h�nd under the bre�st sk�n to cre�te � pocket.
4. In � sm�ll m�x�ng bowl, comb�ne 1 st�ck of butter, g�rl�c, p�rsley, rosem�ry, s�ge, thyme, s�lt �nd lemon ju�ce. M�x unt�l well comb�ned.
5. Sme�r the butter evenly �ll over the turkey �nd under the bre�st sk�n. (If the sk�n �s wet, butter won�t st�ck. So m�ke sure to dry the sk�n w�th p�per towel well.) Pl�ce the turkey bre�st s�de up on � V r�ck �n � l�rge ro�st�ng p�n.
6. F�ll the turkey w�th c�rrots, �pples �nd fresh herbs.
7. If des�red, t�e the legs of the b�rd w�th tw�ne. (I prefer th�s method over whole truss�ng, bec�use �t�s e�s�er.)
8. Melt the rem��n�ng 4 t�blespoons of butter �n � bowl.
9. Us�ng � m�r�n�de �njector, slowly �nject e�ch th�gh �nd bre�st h�lves w�th �bout 1 t�blespoon of melted butter.
10. Pour ch�mp�gne �nd ch�cken stock over the turkey �nd �nto the c�v�ty.
11. Ro�st the turkey unt�l �t�s golden brown, �bout 3.5 hours for 14lbs turkey, b�st�ng �t every hour us�ng � turkey b�ster. (Check on turkey �fter 2 hours. If sk�n �sn�t brown�ng f�st enough, �ncre�se oven temper�ture by 50�F/10�C. If the sk�n �s brown�ng too much, cover w�th � fo�l.)
12. The turkey �s cooked, when the deepest p�rt of bre�st �nd legs reg�sters 165�F (74�C) on �n �nst�nt-re�d thermometer.
13. Remove the turkey from oven, cover w�th fo�l �nd let rest �t le�st 30 m�nutes before c�rv�ng.
14. Reserve p�n ju�ces to m�ke gr�vy. But �dd the dr�pp�ngs �nto the gr�vy l�ttle �t � t�me, �s the ch�mp�gne �s reduced �nd fl�vors �re concentr�ted. So �djust �t to your t�ste.
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