Roasting a turkey can be daunting for even the most experienced cook. The white meat can easily overcook since the dark meat needs to cook for longer. We overcame this challenge by brining our turkey. Brining adds moisture to the meat and helps it hold on to more of its natural juices. To ensure even cooking, we first roasted the bird breast side down, then flipped it breast side up to finish. Or you can skip this step and simply roast the turkey breast side up for the entire time and protect the breast with a piece of aluminum foil if it begins to over brown. If using a disposable roasting pan, support it underneath with a rimmed baking sheet. Depending on the size of the turkey, total roasting time will vary from 2 to 3½ hours. If using a self-basting turkey (such as a frozen Butterball) or a kosher turkey, do not brine as it will be too salty. Serve with Turkey Gravy.
Ingredients
- Salt and pepper
- 1 (12-to 22-pound) turkey, neck and giblets discarded
- 4 tablespoons unsalted butter, melted
- For a 12-to 17-pound turkey, whisk 2 gallons cold water and 1 cup salt together in large container to dissolve salt. For an 18-to 22-pound turkey, whisk 3 gallons cold water and 1½ cups salt together in large container to dissolve salt. Add turkey and submerge completely, then cover and refrigerate or store in very cool spot (40 degrees or less) for at least 6 hours.
- Adjust oven rack to lowest position and heat oven to 425 degrees. Line Vrack with aluminum foil and poke several holes in foil. Set rack inside large roasting pan and spray foil with vegetable oil spray. Remove turkey from brine, pat dry inside and out with paper towels, tie legs together with kitchen twine, and tuck wingtips behind back.
- Brush breast side of turkey with half of butter and season with pepper. Lay turkey in rack breast side down. Brush back of turkey with remaining butter and season with pepper. Roast turkey for 1 hour.
- Remove turkey from oven and lower oven temperature to 325 degrees. Tip juice from cavity of turkey into pan. Flip turkey breast side up using clean dish towels or wads of paper towels. Continue to roast turkey until breast registers 160 degrees and thighs register 175 degrees, about 1 to 2½ hours longer.
- Tip turkey so that juice from cavity runs into roasting pan. Transfer turkey to carving board and let rest, uncovered, for 30 minutes. Carve and serve.
