The Perfect Turkey Recipe

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The Perfect Turkey
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Ingredients
19
Count
Nutrition
2221
Calories
Total time
1680
Minutes
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Ingredients:

Directions:

  1. The night before cooking, combine all brine ingredients, except ice water, in a stockpot, and bring to a boil.
  2. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
  3. When cooled, combine the brine and ice water in a clean 5-gallon bucket.
  4. Remove the neck and gizzard from the turkey.
  5. Rinse the bird thoroughly with cold water and pat dry.
  6. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area.
  7. Turn turkey over once, half way through brining.
  8. Day of cooking, preheat the oven to 500 degrees F.
  9. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  10. Remove bird from brine and rinse inside and out with cold water.
  11. Discard brine.
  12. Pat turkey dry with paper towels.
  13. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath.
  14. Rub the entire surface with softened butter.
  15. Sprinkle the skin and cavity with salt and pepper.
  16. Add warm aromatics to the cavity.
  17. In a small sauce pan, add stick of butter and wine and keep warm on low heat for baste.
  18. Place turkey, legs first, in oven.
  19. Cook for 30 minutes.
  20. Remove from oven and using a pastry brush, baste turkey with butter-and-wine mixture.
  21. Cover breast with double layer of aluminum foil.
  22. Turn roasting pan so that the breast is facing the back of the oven.
  23. Reduce oven temperature to 350 degrees F and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
  24. After the second hour of cooking, insert an instant-read thermometer into the thickest part of the thigh, avoiding any bones.
  25. The temperature should reach 180 degrees and the turkey should be golden brown.
  26. The breast does not need to be checked for temperature.
  27. If legs are not yet fully cooked, baste turkey, return the aluminum, return to oven, and cook another 20 to 30 minutes.
  28. When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2220.79 Kcal (9298 kJ)
Calories from fat 246.76 Kcal
% Daily Value*
Total Fat 27.42g 42%
Cholesterol 112.1mg 37%
Sodium 77908.2mg 3246%
Potassium 1148.7mg 24%
Total Carbs 381.01g 127%
Sugars 30.94g 124%
Dietary Fiber 5.35g 21%
Protein 22.31g 45%
Vitamin C 6.4mg 11%
Vitamin A 0.3mg 9%
Iron 5.4mg 30%
Calcium 635.5mg 64%
Amount Per 100 g
Calories 192.91 Kcal (808 kJ)
Calories from fat 21.43 Kcal
% Daily Value*
Total Fat 2.38g 42%
Cholesterol 9.74mg 37%
Sodium 6767.65mg 3246%
Potassium 99.78mg 24%
Total Carbs 33.1g 127%
Sugars 2.69g 124%
Dietary Fiber 0.46g 21%
Protein 1.94g 45%
Vitamin C 0.6mg 11%
Iron 0.5mg 30%
Calcium 55.2mg 64%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.9
    Points
  • 50
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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