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Looking to perfect my Turkey recipe for this upcoming Christmas. This is what I've got so far.
24 hour brine with the following seasonings:
Cumin
Cinnomin
Peppercorns
Onion powder
Brown Sugar
Vegetable stock
When done I'll stuff the turkey with carrots, onion, and celery to get the insides flavored. I'll slather butter under the skin so it keeps the meat moist and tender. I'll cook it upside down for 1 hour at 350F then flip it. I'll put tin foil over the leg bones so they don't tear and remove them 40 minutes prior to it being finished. Basting will occur every 45 minutes until done. Inside temperature should be at 165F when finished and then rested for 20 minutes under foil. The residual heat will continue cooking the turkey but won't overcook it which occurs around 170F.
Am I missing anything? Should I change anything?
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You need to make sure you write down the nearest Boston Market phone number for when you fuck it up like usual.
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>residual heat will continue cooking the turkey
Then you should be taking it out a little earlier, yes? Take it out at 160.
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why not just roast the damn turkey and worry about seasoning later?
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>>8360619
I'd roast the turkey with minimal effort, and then focus on making an excellent gravy.
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>>8360580
Truss it. That's resulted in the biggest improvement in interior juiciness of my roast poultry.
Also, buy a fresh turkey that doesn't have solution added. You want to taste the result of your brine, which won't penetrate when the cells are already filled with a saline solution from the meat factory.
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