To cook a large turkey in the 15-20 pound range, you need special techniques to insure a moist white meat and the dark meat at the bottom is completely cooked to 170F degrees.
In the past I've submerged the turkey in a salt-water brine, which works very well. But it has the unfortunate side effect of stopping the skin from getting evenly browned and crisp. To solve this problem, you can use a dry brine technique, which simply means rubbing a solution of salt, baking powder and seasonings on the turkey and letting it rest in the refrigerator as the salt solution penetrates the meat.
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| Carved and Warming |
2 days (48 hours) Prior to Roasting: Dry Brine
Fresh (thawed) Turkey, Coarse Kosher Salt, Baking Powder, Herbs, Sugar, Food Safe Gloves
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| Dry Brined and Ready to Refrigerated Uncovered |
Take a fresh turkey (or one that is now thawed) and rinse it inside and out. Pat dry with paper towels including inside the cavity making sure to remove the neck and giblets, which you will reserve for making turkey stock. Set the turkey on a wire rack on a baking sheet. Combine half a cup of course kosher salt with two tablespoons of baking powder in a bowl. Stir in any other seasonings you prefer such as finely chopped or dried rosemary and thyme. To add a hint of sweetness to the meat, add 1 tablespoon of sugar (optional). (Note: You can make a double or triple batch and keep this on hand in your pantry to use for roast chickens, turkey breast or other dry brine recipes.)
Put on powder-free nitrile gloves and using your finger work it under the skin both from the back and front of the turkey breast. Go only as far as your index finger will reach, being careful not to tear the skin. Then using the back of a large tablespoon turned upside down, continue to probe under the breast skin until it is mostly loose and separated from the meat. There is no need to get under the skin of the legs.
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| Getting some dry brine under the skin with a spoon. |
Using the same serving spoon, dip into the dry brine mixture and slide it under the skin and spread the dry brine evenly. Do the same under the other side of the breast. Turn the turkey breast side down and sprinkle the bottom of the bird evenly. Turn back breast side up, and sprinkle all of the skin and inside the cavity.
Place the turkey, now on the rack inside a baking try, in your refrigerator uncovered and do not touch for 48 hours. You can store it this way up to one additional day if needed, but not longer. Shortening the time will decrease the effectiveness of the method.
1 day (24 hours) Prior to Roasting: Turkey Stock, Gravy, Sides
Carrots, Celery, Onion, White Wine, Salt/Pepper, Water, Side-Dish Ingredients, Corn Starch
Take the turkey neck and giblets (all but the liver) and brown them in a pot over medium-high heat with a little bit of oil. As they brown, chop a large onion, 2 carrots and 2 stocks of celery. After the meat is nicely browned and a fond begins form on the bottom of your pan, add a cup of white wine and scrape up the brown bits until they are dissolved into the wine, about 2-3 minutes. Add the chopped vegetables to the pot with a generous sprinkle of salt and pepper. Stir as they cook with the meats until becoming tender. Add 4 cups of water and bring to a simmer, and cook for 3-4 hours while you prepare your desserts and other side dishes, most of which can be made or at least prepped in advance of Thanksgiving day. This might include green bean casserole, corn pudding/au gratin, bread dressing with chestnuts and sausage, or other favorites.
After you've finished your sides and desserts, strain the solids from the turkey broth. You can now use half of it to make gravy so you do not have to do this on Thanksgiving day. To make gravy, return half of the broth to the cook top and bring to a low boil. Taste and add a little water if needed. While it heats combine 3 tablespoons of corn starch in 1/3 cup of cold water and stir to combine. When the broth has reached a low boil, add the corn starch slurry and whisk until thickened and it has returned to a simmer. Remove from heat, cool to room temperature and refrigerate until ready to reheat for use.
Store the remaining broth in a covered container in your refrigerator, as this will be used with the roasted turkey.
Serving day (Thanksgiving): Roast Turkey, Bake the Sides, Re-Heat the Gravy
Carrots, Celery, Onion, White Wine, Turkey Stock, Water, Butter
A 15-20 pound turkey will take approximately 3 hours to roast, and then must rest 1 hour after it is done before carving. Further it needs to warm slightly before roasting and must be removed from the refrigerator 1 hour before you plan to begin roast. So 5 hours before your planned meal time, remove the turkey from the refrigerator to the counter to rest and warm.
In a large roasting pan, place a sturdy roasting rack. Using a spray oil or food release, spray the rack and the roasting pan to prevent sticking. Chop 3 large carrots and 3 stocks of celery into large chunks. Do the same with a large onion. Add these to the roasting pan insuring they will not touch the turkey when it sits on the rack. Add 2 cups of white wine and the reserved turkey stock you made the day before. Add water until it comes to the bottom edge of the roasting rack. This will not only make an additional and flavorful stock, it will insure the drippings from the turkey do not burn as it cooks.
4 Hours Before Planned Mealtime: With the oven rack in the lowest position, preheat to 450F degrees, using the Convention Roast setting if available. Place the turkey on the rack in the roasting pan breast side up. Tuck the wing tips under the breast if you prefer and bind the legs together with twine or the built in harness many birds come with. Melt a half-cup (1 stick) of butter and brush the turkey all over. Flip the turkey breast side down and paint the bottom with butter. Place it in the oven in this position, breast side down and roast for 30-40 minutes until the bottom is browned. Remove from the oven and stop the oven. Reset it Convection Bake if you have it otherwise just the bake setting will do (so the heat source is on the bottom) at 325F degrees. Turn the turkey breast side up, having someone hold the hot roasting pan for you with protective mitts, while you flip it over using silicon oven mitts or a clean kitchen towel. Be careful, as the turkey will be hot. If your oven has a meat thermometer, insert near the thigh joint without touching the bone. Return the turkey to the oven and continue to roast until the thigh reaches 170F degrees as reported by the oven's built in thermometer if you have one. When it reads 170F, open the oven and using an instant read thermometer, check several places around the bottom thigh areas to insure it is done. You may need to move the tip of the oven thermometer if you did not get an accurate reading. Continue cooking until the instant read thermometer reaches 170F degrees.
My 16.7 pound turkey was done in a little over 2 hours. This was about 2 hours before the planned serving time. But this is not a problem. The turkey will remain hot inside for at least 2 hours so there is no need to worry if it is done early. Simply move it to the cutting board and let it sit uncovered until you are ready to carve and serve. If you have an 18-20 pound turkey, it will likely take a full 3 hours of roasting time.
1 Hour Before Planned Mealtime: While the turkey rests and awaits carving, add your side dishes to the oven and cook them about 45-60 minutes until they are ready to serve. Strain the drippings in the roasting pan from the solids, using a fat separator if you have one. Warm up your previously made gravy. Cook/mash potatoes and bake dinner rolls if serving.
Serving Time! Carve the turkey: With the turkey on a stable cutting board, and using a sharp or electric knife, first, carve off each leg and thigh. Separate the leg and thigh at the joint. Remove the dark meat from the thighs and cut into portions and place on the back end of the platter. Place the bone-in leg portions on either side. Next remove the wings. Cut the third portion of the wing (closet to the body of the bird) from the other two segments. Remove the meat from the third portion and place on the platter between the two bone-in wing segments as shown at the front of the platter. Make a cut under one of the breasts and another down alongside the breast bone and remove the white meat breast segment in one piece. Cut it crosswise and place it on the platter between the wings and legs. Do the same with the other breast. Cutting the breasts as described will help it remain moist while waiting for service. Take some of the broth you've strained from the roasting pan and pour it onto the sliced meat to keep it moist and warm. Garnish as desired and serve. I place my carved turkey on its platter on an electric warming plate to keep it warm as people self-serve.
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