11
Recipes
11
A Note About Turkeys...
Achieving a brown, crispy skin over a moist bird, is oftentimes a
problem when it comes to roasting poultry, especially turkey, in the
Roaster Oven. To assure a juicy, soft texture, we suggest brining the
turkey yourself (simple recipe follows) or purchasing a pre-basted
bird. To ensure a crisp skin, the turkey should then be air-dried in the
refrigerator for 8 to 24 hours and then cooked at a high temperature.
Finally, the skin is brushed with melted butter to promote
overall browning.
Brined & Air-Dried Roasted Turkey with Crisp,
Browned Skin
Serves
10–12
Brine:
•
4 cups kosher salt or
2 cups table salt
•
1 (12 - 15 lbs.) turkey, fresh or
thawed
•
2 oranges, quartered
•
2 lemons, quartered
•
3 medium onions, chopped
•
2 small carrots, diced
•
2 ribs celery, chopped
•
6 sprigs fresh thyme
•
6 tablespoons unsalted butter,
melted
1. Brine turkey. Dissolve salt in 2 gallons cold water in a heavy
brining bag.
2. Add turkey to the bag, seal, place into the liner and
refrigerate for 4 to 12 hours.
3. Remove turkey from brining bag, rinse well under cool
running water. Pat dry inside and out with paper towels.
4. Air-dry turkey before roasting.
5. Spray wire rack with vegetable cooking spray and place
into the liner.
6. Place bird breast-side up onto the rack and refrigerate,
uncovered, 8 to 24 hours.
7. Preheat Roaster Oven to 204ºC/400ºF.
8. Toss onions, carrots, and celery with 2 sprigs thyme and 1
tablespoon butter in medium bowl.
9. Fill the turkey cavity with oranges, lemons, and then as
much of the vegetable mixture as will fit. Tuck wings
behind the back to truss the turkey.
Recipes
