Thanksgiving is coming sooner then you think so....

lylejk · **Joined:** Sep 24, 2010 **Posts:** 12845

...it's time to share your favorite Roast Turkey recipe. Below's mine.

Here's what you do. You first brine the turkey for 18 to 24 hours (half a box of Kosher rock salt and 4 tablespoons of Mrs. Dash seasoning) flipping the turkey half way through the brine process. Now you take the turkey out of the brine and remove the bagged innards and use that for giblet broth and you use a bag of Hilshire Farms Corn Bread Stuffing and once the broth's cooked thoroughly (meat sufficiently removed from bone and organs (sans Heart and Liver; not a fan of those so either use them as cat fish bait or throw them away) and make your stuffing w/ a quarter stick of real butter. Now, you stuff the bird (both neck and butt). The herbs in the stuffing sufficiently adds aromatics to the bird and the oils and juices of the bird flavors the stuffing better then any other method known to man. Now you raise the bird from the cooking container (I kept the metal from from one of those $3 aluminum pans so I only have pay $1 for a cheaper pan that doesn't have the wired frame) so it won't sit in it's juices, add 2 cups of water, and you cook the bird breast up for 1 hour @ 400ºF to sear the skin, then you flip the bird (bottom up) and cook an additional 5 hours @ 360ºF (time/temperature for a 12 lb bird; adjust the time as need depending on size of bird). Then flip the bird again, cover the bird with tinfoil, and cook an additional 3 hours @250ºF (this is the most important step; this makes the bird so tender that the meat will literally melt off the bone; trust me). Now you carefully remove the bird from oven and let it rest for an additional 15 minutes then remove the stuffing carefully (since the meat will literally melt off the bone like I said). No need to baste; that's what the brine process is for. You will also have plenty of juices left to make the best giblet gravy you can imagine; use your thickener of choice (I usually just put a packet of turkey gravy, add additional water as needed since there's mainly only turkey oil in the pan, and bring the oil/juices back to a boil then let sit with fire off, but that's because I'm lazy). Done.

Wallace · **Posted:** Fri Nov 07, 2014 1:53 am **(#2)**

lylejk wrote:

...it's time to share your favorite Roast Turkey recipe. Below's mine.

Here's what you do. You first brine the turkey for 18 to 24 hours (half a box of Kosher rock salt and 4 tablespoons of Mrs. Dash seasoning) flipping the turkey half way through the brine process. Now you take the turkey out of the brine and remove the bagged innards and use that for giblet broth and you use a bag of Hilshire Farms Corn Bread Stuffing and once the broth's cooked thoroughly (meat sufficiently removed from bone and organs (sans Heart and Liver; not a fan of those so either use them as cat fish bait or throw them away) and make your stuffing w/ a quarter stick of real butter. Now, you stuff the bird (both neck and butt). The herbs in the stuffing sufficiently adds aromatics to the bird and the oils and juices of the bird flavors the stuffing better then any other method known to man. Now you raise the bird from the cooking container (I kept the metal from from one of those $3 aluminum pans so I only have pay $1 for a cheaper pan that doesn't have the wired frame) so it won't sit in it's juices, add 2 cups of water, and you cook the bird breast up for 1 hour @ 400ºF to sear the skin, then you flip the bird (bottom up) and cook an additional 5 hours @ 360ºF (time/temperature for a 12 lb bird; adjust the time as need depending on size of bird). Then flip the bird again, cover the bird with tinfoil, and cook an additional 3 hours @250ºF (this is the most important step; this makes the bird so tender that the meat will literally melt off the bone; trust me). Now you carefully remove the bird from oven and let it rest for an additional 15 minutes then remove the stuffing carefully (since the meat will literally melt off the bone like I said). No need to baste; that's what the brine process is for. You will also have plenty of juices left to make the best giblet gravy you can imagine; use your thickener of choice (I usually just put a packet of turkey gravy, add additional water as needed since there's mainly only turkey oil in the pan, and bring the oil/juices back to a boil then let sit with fire off, but that's because I'm lazy). Done.

A turkey tut! :jumpclap