How to Roast a Turkey (with Video)
You can do this!
If you’ve never roasted a turkey before, this is exactly where you want to start.
Below are step-by-step instructions, as well as a video that goes through each step. The instructions and recipe are based on the Tale to Table Turkey Brine Seasoning, but you can use a different brine if you like.
You’ll fine the video here.
Preparing Your Roast Turkey
Always take care with raw poultry - it contains harmful bacteria. Wash and sanitize all surfaces that come in contact with the turkey.
Several days before roasting:
Thaw turkey in the fridge - it will take about 24 hours per 4 lbs of turkey to thaw, and it needs to be fully thawed the night before you roast it.
The night before roasting:
In a large sauce pan, pour 1 quart water, entire packet of seasoning, plus 1/2 cup sugar and 1/2 cup regular or kosher salt. Heat and stir until sugar and salt are dissolved. Remove from heat and let cool completely.
Put brine bag in a five gallon bucket or another container. Pour 3 quarts cold water into bag,
Add cooled brine mixture to bag, along with a halved orange. You may need to add ice — the water should be cool.
Remove turkey from packaging, drain any liquid into the sink, remove giblets, and place in brine. Wash and sanitize sink and other surfaces.
Make sure turkey is completely submerged — add up to 1 quart of water. If you need to add additional liquid, use stock or broth.
Cover and place bucket in fridge, or in a cooler with plenty of ice.
The next morning, calculate turkey time and work backward from when you plan to eat: the turkey will take about 10 minutes per pound to cook, plus 90 minutes to dry, sear, and rest.
Remove turkey from brine, drain into sink, pat dry with paper towels, and let sit for an hour to air dry. Discard orange halves.
Preheat oven to 500 F.
Rub entire turkey with butter or canola oil; place halved onion in cavity for moisture.
Put turkey on rack in roasting pan, and roast at 500 F for 1/2 hour to sear in juices.
After 1/2 hour, turn oven down to 350 F.
After the initial searing, the turkey will take approximately 10 minutes per pound to cook in a conventional oven. That means a 12-pound bird will take about 2 hours.
About a half hour before you think it will be done, check the temperature of the breast with an instant-read thermometer. When the temperature reaches 160 F, remove the turkey from oven. It will continue to cook to a safe temperature of 165 F.
Cover the turkey loosely with aluminum foil and allow to rest for a half hour. Discard onion.
Carve and enjoy!