Recipes For 2010

Roast Crispy Skin Turkey

Holidays2010/images/300/RoastCrispySkinTurkey.jpg

A clever way to crips and moisted a turkey...all at the same time!

  • 4 cups kosher salt
  • 1 turkey (12-14 bls) rinsed thoroughly and neck and giblets removed
  • 1 onion chopped
  • 2 small carrots
  • 2 ribs celery
  • springs of fresh thyme
  • butter as needed

Dissolve the salt in 2 gallons cold water in a large bucket. Add ice. Refrigerate or put in a cool place for 4+ hours.

Remove turkey from water and rinse. Pat dry.

Heat oven to 400

Tuck vegetables and thyme into turkey cavity and truss turkey. Brush turkey with butter and place breast side down on a rack in a large roasting pan. Roast 45 minutes.

Remove turkey, brush with butter and turn breast side up and roast another 45 minutes.

Brush with butter and continue to roast until thermometer inserted into breast registers 165 degrees or 170-174 degrees in the thickest part of the thigh.

Let turkey rest out of the oven for 20-30 minutes before carving.