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Turkey Perfect: 3 Steps to Roasting a Turkey
There are hundreds of way to roast a turkey, but we believe less is more. For the juiciest, most flavorful bird – the key is brining with Turkey Perfect Brines. Once that step is complete you can roast, smoke, grill, or fry your bird to your liking. Here is our favorite method when roasting a turkey…
12-14 pound turkey, pre-brined
Cotton string for trussing
4 tablespoons melted butter
Fresh thyme and rosemary sprigs
1 celery rib, roughly chopped
1 carrot, roughly chopped
1 large onion, chopped
V-rack and roasting pan
How to Roast a Turkey
Step 1: Drying
If you have brined your bird with a dry brine then you can skip this step. If your bird was brined in a wet brining solution and you want crispy, golden skin, we recommend this step (although it can be skipped). Pat turkey dry with paper towels and place on a wire cooling rack set over a rimmed baking sheet. Store in refrigerator for 8 hours or up to 48.
Step 2: Prepping the bird
Preheat oven to 325°F. Tuck wing tips under and tie legs legs together with cotton string. Place turkey on a V-rack set over a roasting pan. If desired, arrange chopped carrots, onions, celery, and fresh thyme and rosemary in bottom of pan and pour 2 cups water over vegetables. Make sure your turkey is breast side up in V-rack and brush with melted butter.
Step 3: Roasting Your Turkey
Place turkey in on middle rack of oven and roast until meat thermometer inserted in thickest part of breast registers 165°F, about 2½ – 3 hours. Remove turkey from oven and let rest for 30 minutes. Carve turkey, arrange on platter, and garnish as desired.