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Preheat the oven to 500 degrees F and prepare a roasting pan. Remove turkey from brine and rinse thoroughly. Pat dry with a paper towel (the drier, the crispier the skin).
Then, moisture floods back into the meat's cells, leaving the turkey tender, seasoned, and primed for a long roast in the oven or smoking on the grill. Our recipe for Buttermilk-Brined Turkey ...
Roasting also takes up a lot of space in the oven, takes a long time and requires frequent basting (unless you brine it). If you baste with butter, that can significantly increase the saturated ...
Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact. Place the roast on a wire rack on a baking sheet or tray and refrigerate, preferably uncovered, for 6 to 24 hours. Let the roast sit at room temperature for about an hour before ...
Dry-brined turkeys don't produce many pan drippings—to keep from scorching, add 1 or 2 cups of chicken or turkey broth to the pan before roasting. Up Next: Related: 67 Classic Thanksgiving ...
Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low ...
Place on a rack in a roasting pan, breast-side up, and refrigerate, uncovered, for 18 to 24 hours. Remove the turkey from the refrigerator 30 minutes before roasting. Preheat the oven to 275˚.
Roast turkey 10 minutes per pound (for a 20-lb turkey, roast about 3 hours, 20 minutes). Meanwhile, make rosemary-citrus butter: Combine butter, orange zest, and rosemary in a bowl. Season with ...