Brined and Roasted Whole Turkey
You can never have too many main course recipes, so give Brined and Roasted Whole Turkey a try. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 982 calories, 119g of protein, and 42g of fat. It is a good option if you're following a gluten free and fodmap friendly diet. From preparation to the plate, this recipe takes roughly 13 hours and 20 minutes. If you have skin-on turkey, wine, butter, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert.
Instructions
Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved.
Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours.
Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
Mix the softened butter with the pepper.
Place turkey on rack in roasting pan. Rub the seasoned butter under the skin.
Brush the skin with the melted butter.
Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F.
Remove the turkey from the oven.
Let stand 20 minutes before carving.