This recipe was taken from the Joy of Cooking cookbook.
First, I like to brine my turkey. To brine means to soak the turkey in a salt water solution. It helps the bird to retain moisture during roasting and gives a little extra flavor.You will need:
- 1 Polyface turkey, 14-24 lbs (you can adjust the recipe for a smaller bird as necessary)
- 1 clean bucket or container large enough to immerse the whole bird
- 2 -3 lbs of salt (I use kosher salt, you can also use table salt)
- 2 -3 gallons of water
After the soaking, remove the turkey from the salt water and rinse thoroughly, inside and out.
I usually throw a quartered onion into the cavity of the bird for baking. I also leave the legs tucked.
- 4-6 Tbsp butter, melted, plus more for basting later
- 2/3 cup water
Bake at 325 degrees with the breast side down for about 2 hours, basting the legs and back at least twice with more butter.
Carefully turn the turkey so that the breast is up and continue baking until your thermometer reads 165 degrees - about 30-60 minutes more depending on the size of your turkey. Be sure to continue basting it with either more butter or the juices of the pan. (I found that my 14 lb bird was nearly done and just finished browning the skin at this point)
Note from Joy of Cooking: "If the turkey approaches doneness before the breast has browned, increase the oven temperature to 400 degrees for the last 5-10 minutes of roasting."
Remove the turkey to a serving platter and let stand for 20-40 minutes before carving.
Happy Thanksgiving! God's blessings on you and your family.
PS. If you have a favorite turkey recipe to share, I would love to try it out and I'm sure other would too! Just drop me an email and let me know.