Roasted Turkey: Cooking Options

1. Choose a turkey

To choose the size, consider 450-680 grams per person.

Standard: Regular supermarket turkey. It can be marinated.

Natural: Turkey without added colors or flavors. The meat may be dry and should be marinated.

Traditional: Non-hybrid species, usually small in size, with a lot of dark meat. Can be marinated.

With saline solution: Turkey filled with a brined, seasoned liquid. Do not marinate.

Kosher: Turkey brined during the koshering process. Do not marinate.

2. Defrosting

If using fresh poultry, skip to step 3. If frozen, leave the poultry in its packaging and place it on a rimmed baking sheet in the refrigerator; defrost for 24 hours per 5 lb (2.2 kg) of weight. For faster defrosting, place the bird in a cooler filled with cold water (30 minutes per 1 lb (450 g) of weight), changing the water every 30 minutes.

3. Brine

If using a kosher turkey or one with a brining solution, skip to step 4. Otherwise, unpack the bird and remove the neck and giblets (save them for later). classic meat sauce). Rinse the carcass with cold water and pat dry. Prepare the brine.

Orange, tea and bourbon

Place 1.9 quarts (1.9 l) of water in a large saucepan; add the zest (in wide strips) and juice of 5 oranges, 2 cups (2.5 l) of salt, 1 cup (1.5 l) of sugar, 12 black tea bags, 4 bay leaves, 6 cloves, 12 peppercorns, and 1 cup (1.5 l) of bourbon. Bring to a boil, then simmer for 10 minutes. Add 3.8 quarts (3.8 l) of cold water and let cool. Submerge the turkey in the brine, adding more water to cover as needed. Refrigerate for at least 8 hours or overnight.

Dry marinade

Combine 1/3 cup salt, 1 tablespoon sugar, and 1 teaspoon pepper in a bowl. Rub the mixture all over the turkey and into the open cavity. Place on a rimmed baking sheet and refrigerate, uncovered, for at least 8 hours or overnight. Rinse well and pat dry. (A dry rub is a good choice if you have limited refrigerator space.)

Juniper

Place 1.9 quarts (1.9 l) of water in a large saucepan; add 2 cups (2.5 l) of salt, 1.5 cups (1.5 l) of brown sugar, 2 tablespoons (2.5 l) of juniper berries, 1 tablespoon (1.5 l) of peppercorns, 3 bay leaves, and the zest of 1 lemon (in wide strips). Bring to a boil, then simmer for 10 minutes. Add 5.6 quarts (5.6 l) of cold water and let cool. Submerge the turkey in the brine, adding more water to cover as needed. Refrigerate for at least 8 hours or overnight.

4. Prepare the compound butter

Remove the turkey from the brine; rinse and pat dry. Prepare a blended butter in your chosen flavor; set aside 4 tablespoons and rub the rest under the skin on the breast and legs. Rub the skin with the remaining 2 tablespoons of butter; refrigerate and save the remaining butter for the gravy. Let the turkey rest at room temperature for 30 minutes before roasting.

Mustard with honey

Mix 220 g of softened butter, 2 tbsp. honey, 3 tbsp. each of Dijon and hot brown mustard.

Maple syrup and chipotle

In a food processor, puree 8 ounces softened butter, 1/4 cup maple syrup, 2 chipotle peppers in adobo sauce, 1 clove garlic and a pinch of salt.

With Asian ginger

Mix 220 g of softened butter, 4 chopped green onions, 1.5 tbsp of grated ginger, 3 grated garlic cloves, 1 tbsp each of sesame oil and soy sauce.

Classic with herbs

Combine 220g softened butter, 2 tbsp chopped parsley, 1 tbsp each dried sage and dried thyme, 1 tsp pepper, 1/4 tsp paprika and 1/8 tsp ground cloves.

Paprika

Crush and chop 2 tablespoons coriander seeds, 2 teaspoons cumin seeds, and 6 cloves garlic. Mix with 1 tablespoon paprika and 220 g of softened butter.

Lemon and rosemary

Combine 220g softened butter, 5 crushed garlic cloves, 1 tbsp chopped rosemary, 2 tsp fennel seeds, 1 tsp lemon zest and 1/2 tsp pepper.

5. Bake the bird

Position a rack in the lowest part of the oven; preheat the oven to 350°F (180°C). Place the turkey, breast-side up, on the rack in a large roasting pan, with the wing tips tucked in. Tie the legs together with kitchen string. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165°F (73°C), about 15 minutes per pound (450 g). Transfer to a cutting board and let rest for 30 minutes before carving. If desired, whisk the remaining 2 tablespoons of the butter into the gravy before serving.