So, I’ve decided to hell with brining. I’m jumping right into this thing!!! I just wanted a classic roast turkey recipe, and I searched and found last night. Anyone that watched TV Food Network has heard of Ina Garten AKA Barefoot Contessa. I’ll be using her recipe for my first turkey. (Ina, don’t let me down!)
Here’s her recipe if you’re curious:
Ingredients
1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted butter
Directions
Preheat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
I personally don’t understand what the heck brinig is supposed to do either. Good call!
BRining is just a fancy word for marinade. It’s supposed to make it juicy and flavorful. It usually consists of a ton of salt and other spices, I HATE salt! Selfish move on my part, but after all this turkey research and work, I wanted to enjoy it.
xo
Mindy