Ingredients:
- 1 1/2 tsp paul prudhomme's vegetable magic seasoning (or, poultry magic, or, poultry seasoning)
- cooking spray (i use olive oil type but any brand will do)
Directions:
- NOTE: You can skip the brining step if you wish - the turkey just will not be quite as juicy.
- Prepare the brine. In a large, well-cleaned cooler, blend 4 gallons of water, the kosher salt, the brown sugar, the beer, and the bay leaves. Stir until all the salt and sugar has been dissolved. There is no need to boil this blend.
- Trim up the turkey. There is usually excess fat and skin around the neck and around the body cavity opening. Just trim off this excess tissue, remove any giblets from the inside of the turkey and rinse it in cold water, inside and out.
- Place the turkey in the brine and dump in the ice. Close the cooler and allow the turkey to brine for 12-24 hours. Check it after 12 hours to see if it needs more ice. If you don't have a long time before baking, even 4 hours of brining will improve the turkey.
- After brining, remove the turkey from the cooler, (discard the brine), and pat it dry with paper towels, inside and out. Blend the Vegetable Magic seasoning, the seasoned salt, and the Mrs. Dash seasoning and then rub the turkey all over with this blend, inside and out. Use all the seasoning.
- Place the onion and parsley inside the body cavity. Mash chunks of butter with your hands and carefully shove it under the skin of the breast of the turkey.
- Preheat the oven to 350-°F - you will roast the turkey at this temperature.
- Line a roasting pan with wide aluminum foil. Spray it with the cooking spray. Place the turkey in the lined roasting pan, breast up, tie the legs together with some cotton string, and then cover the top loosely with another piece of aluminum foil. Do not seal it shut. Cover the roaster and place it in the oven. I use the second rack from the bottom but ovens vary - you want the roasting pan to be near the middle.
- Bake the turkey for 4 1/2 hours and then remove the turkey from the oven and check it with a thermometer, if you have one, by shoving the probe tip to the deepest part of the meat. In my experience, it is best if your turkey has an interior temperature of 185°F If your turkey has been brined, this temperature will yield a juicy and tender turkey and all the meat is done nicely at this point.
- If your thermometer registers anything less than 185°F, or if you don't have a thermometer, bake the turkey, (again, covered), for one more hour, increasing the oven temperature to 375°F If it's 185°F or better at the end of the 4 1/2 hours, allow the turkey to rest , uncovered for at least 30 minutes prior to carving.
- If you have returned your turkey to the oven for a final hour, then remove it from the oven at the end of that time and allow it to rest for at least 30 minutes prior to carving. My turkeys usually end up somewhere around 190°F when they come out of the oven and mine always take the full 5 1/2 hours. If the wings are so tender that they fall off, I just stick them inside the body cavity to keep them from drying out any during supper. (Some people will argue that 190°F is too hot, but if your turkey is tender, very juicy, delicious, and nicely done all the way through at that temperature, what makes the difference?).
- NOTE: I'm not a big fan of stuffing the turkey with dressing, but if you do, be aware that this alters the cooking time.
- Enjoy your perfect turkey.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.82 Kcal (2038 kJ) | ||
| Calories from fat | 224.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.96g | 38% | |
|---|---|---|---|
| Cholesterol | 109.54mg | 37% | |
| Sodium | 6071.36mg | 253% | |
| Potassium | 306.46mg | 7% | |
| Total Carbs | 42.99g | 14% | |
| Sugars | 36.59g | 146% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 17.23g | 34% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 1.3mg | 7% | |
| Calcium | 330.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 14.23 Kcal (60 kJ) | ||
| Calories from fat | 6.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 38% | |
|---|---|---|---|
| Cholesterol | 3.2mg | 37% | |
| Sodium | 177.49mg | 253% | |
| Potassium | 8.96mg | 7% | |
| Total Carbs | 1.26g | 14% | |
| Sugars | 1.07g | 146% | |
| Dietary Fiber | 0.02g | 2% | |
| Protein | 0.5g | 34% | |
| Vitamin C | 0.2mg | 9% | |
| Calcium | 9.7mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
These Meatballs Are Packing
Wheat bread, diced, Beer, split use 1/4 cup to soak bread and 15 more.. -
Marinated Cauliflower Salad
Red wine vinegar, Olive oil, Water, Bay leaf and 8 more.. -
Mediterranean-Style Onions
Frozen white pearl onions, White wine vinegar and 9 more.. -
Brined and Roasted Turkey
Turkey, Unsalted butter, at room temperature and 26 more.. -
Thanksgiving Brined & Roasted Turkey
Turkey, Kosher salt, Brown sugar, Water, Bay leaves and 6 more.. -
Jumble Lala
Ground turkey or beef, browned and drained, Onion, chopped and 9 more.. -
Duck Prosciutto
Boneless moulard duck breasts with skin, Kosher salt and 5 more.. -
Basic Brine for Seafood, Poultry, and Pork
Kosher salt, Light brown sugar, Cold water, Bay leaves -
Brown Sugar and Bourbon Ribs
Golden brown sugar, Apple butter, Bourbon and 15 more.. -
Beer Puffs With Corned Beef Filling
Beer, Butter, Flour, Salt, Eggs and 5 more..
Also Try
-
-
-
-
-
-
-
Roast Turkey With Pomegranate-Port Wine Sauce
Fresh thyme (2 tsp dried ), Turkey, Garlic cloves, halved and 7 more.. -
Roast Turkey with Old Fashioned Bread Stuffing
Chopped celery, Sliced fresh mushrooms, Chopped onion and 8 more.. -
Roast Turkey - Alton Brown/Giada De Laurentiis
Frozen young whole turkey, Kosher salt, Light brown sugar and 18 more.. -
Roast Turkey With Herb Butter and Caramelized-Onion Gravy
Butter, Onions, thinly sliced, Chopped fresh rosemary and 14 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
