Roasting your Thanksgiving Turkey

turk

  • 1 package 4505 Meats Brine Mix
  • 1 16-19lb. Turkey
  • salt & pepper to taste
  • 3-4 tbsp canola oil or other neutral oil
  • 1 package 4505 Meats Stuffing Mix
  • 1 internal probe thermometer

Prepare brine according to package instructions.

Place turkey in brine, and put a weight on top to submerge the bird fully (a can of sweet cling peaches on a plate works well.) Refrigerate for 24 hours.

Remove turkey from brine and pat dry. Set out at room temperature for up to one hour to let the bird temper and air dry the skin.

Meanwhile, prepare 4505 Meats stuffing mix according to package instructions.

Preheat oven to 415°.

Rub the turkey with oil, and lightly salt and pepper the turkey, inside and out (remember, the brine adds salt, so don’t overdo it). Lightly pack stuffing into the cavity of the bird

Place turkey on a rack set inside a roasting pan. Insert probe thermometer into the thickest part of the thigh, being careful to avoid the bone. Set the thermometer to 165°.

Place in oven and roast for 30 minutes, or until the skin is golden brown.

Lower oven to 275° roast until thermometer reads 165°, (this should take about three hours.) Peek on the turkey every 45 minutes or so. If the bird is looking a little too dark, tent it with aluminum foil to prevent excessive browning

Let turkey rest for at least 45 minutes. Remove stuffing, carve, and serve.

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