Roast Crisped-Skin Turkey
By America's Test KitchenPublished on August 22, 2007
Time
2½ hours, plus 4 hours brining, 8 hours chilling, and 20 minutes resting
Yield
Serves 10 to 12
Ingredients
4 cups kosher salt or 2 cups table salt1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy3 medium onions, chopped coarse2 small carrots, chopped coarse2 ribs celery, chopped coarse6 sprigs fresh thyme 6 tablespoons unsalted butter, melted
Before You Begin
We prefer to roast small turkeys, no more than 14 pounds gross weight, because they cook more evenly than large birds. If you prefer, halve the amount of salt in the brine and brine 12 hours or overnight. When you remove the turkey from the oven to rotate it, be sure to close the oven door to prevent heat loss.
Instructions
- Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.
- Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.
- Adjust oven rack to lowest position and heat oven to 400 degrees. Toss one-third of onions, carrots, and celery with 2 sprigs thyme and 1 tablespoon butter in medium bowl; fill cavity with mixture. Tuck wings behind back, following illustrations 1 through 3 below, truss turkey.
- Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables. Prepare V-rack following illustration 4, below. Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back of turkey with butter. Roast 45 minutes.
- Remove roasting pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey leg/wing--side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer.
- Remove roasting pan with turkey from oven, brush exposed surfaces with butter, and, using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up; roast for 15 minutes longer.
- Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes. Carve and serve with gravy, if desired.
Time
2½ hours, plus 4 hours brining, 8 hours chilling, and 20 minutes restingYield
Serves 10 to 12Ingredients
4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy
3 medium onions, chopped coarse
2 small carrots, chopped coarse
2 ribs celery, chopped coarse
6 sprigs fresh thyme
6 tablespoons unsalted butter, melted
Test Kitchen Techniques
Ingredients
4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy
3 medium onions, chopped coarse
2 small carrots, chopped coarse
2 ribs celery, chopped coarse
6 sprigs fresh thyme
6 tablespoons unsalted butter, melted
Test Kitchen Techniques
Ingredients
4 cups kosher salt or 2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved for gravy
3 medium onions, chopped coarse
2 small carrots, chopped coarse
2 ribs celery, chopped coarse
6 sprigs fresh thyme
6 tablespoons unsalted butter, melted
Test Kitchen Techniques
Why This Recipe Works
For a great roast turkey recipe with a superbly crisp skin, we let the bird air-dry in the refrigerator after brining, which allowed the residual moisture in the skin from brining to evaporate. As a result, the skin became crisp in the oven instead of steaming from excess moisture.
Before You Begin
We prefer to roast small turkeys, no more than 14 pounds gross weight, because they cook more evenly than large birds. If you prefer, halve the amount of salt in the brine and brine 12 hours or overnight. When you remove the turkey from the oven to rotate it, be sure to close the oven door to prevent heat loss.
Instructions
- Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.
- Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.
- Adjust oven rack to lowest position and heat oven to 400 degrees. Toss one-third of onions, carrots, and celery with 2 sprigs thyme and 1 tablespoon butter in medium bowl; fill cavity with mixture. Tuck wings behind back, following illustrations 1 through 3 below, truss turkey.
- Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables. Prepare V-rack following illustration 4, below. Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back of turkey with butter. Roast 45 minutes.
- Remove roasting pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey leg/wing--side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer.
- Remove roasting pan with turkey from oven, brush exposed surfaces with butter, and, using thick wads of paper towels or potholders, rotate turkey second leg/wing-side up; roast for 15 minutes longer.
- Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes. Carve and serve with gravy, if desired.
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