Ingredients (scaled)
1 servings
Directions
Brine: Put turkey in large plastic bag in stock pot and add brine by 5pm two days before. Next morning turkey from brine and rinse VERY well with cool water. Pat dry inside and out with paper towels. Put turkey breast-side up on flat wire rack set over a towel and refrigerate, uncovered, 8 to 24 hours to dry the skin.
Take out 1 hour before roasting. Cut around each leg end (about an 1 in) to the bone After roasting, pull the exposed sinew with small pliers.
Preheat oven to 325 F. Place about 6-8 cups stuffing in medium microwave-safe bowl and cover with plastic wrap. Microwave on high until stuffing registers 120 to 130 degrees, about 6 minutes. FOR FOOD SAFETY, DO NOT SKIP THIS STEP when doing in-bird stuffing!
For added safety, use propane torch in turkeys cavity. Pathogens sit on surfaces usually so this toasts their little tails. Immediately stuff bird
To stuff: Loosely spoon 1 cup stuffing in middle of cheesecloth then put in bird. (Helps manipulate cheesecloth.) Spread cheesecloth and continue spooning loosely because it will expand as it absorbs juice and cooks. Secure opening with turkey skewers. Tie legs loosely together. Better they are loose so the dark meet cooks as fast as the breast meat.
Tuck wings behind back. Brush breast with butter, then set turkey breast-side down on V-rack; brush back with butter. Apply foil tent. Try to avoid foil touching bird. Roast at 325 for an amount equal to 15 mins per pound assuming stuffed (less if not). Note: typical time for stuffed bird in 20 mins/pound, but due to torching and pre-heating stuffing, 20 mins is too long.
Check turkey temp in 90 mins. Adjust temp if cooking too slow or too fast.
Flip turkey 45 mins before finishing time, using tongs, to breast-side up. If near final temp, leave oven at 325 and put on convection mode. If not, raise temp to 400. Continue until skin is brown and thickest part of breast registers about 155 F, thickest part of thigh registers 165. Temp will continue to rise while resting. Remove turkey from oven and let rest 30 minutes before carving. Have broth ready to pour over cut turkey pieces.
Take out 1 hour before roasting. Cut around each leg end (about an 1 in) to the bone After roasting, pull the exposed sinew with small pliers.
Preheat oven to 325 F. Place about 6-8 cups stuffing in medium microwave-safe bowl and cover with plastic wrap. Microwave on high until stuffing registers 120 to 130 degrees, about 6 minutes. FOR FOOD SAFETY, DO NOT SKIP THIS STEP when doing in-bird stuffing!
For added safety, use propane torch in turkeys cavity. Pathogens sit on surfaces usually so this toasts their little tails. Immediately stuff bird
To stuff: Loosely spoon 1 cup stuffing in middle of cheesecloth then put in bird. (Helps manipulate cheesecloth.) Spread cheesecloth and continue spooning loosely because it will expand as it absorbs juice and cooks. Secure opening with turkey skewers. Tie legs loosely together. Better they are loose so the dark meet cooks as fast as the breast meat.
Tuck wings behind back. Brush breast with butter, then set turkey breast-side down on V-rack; brush back with butter. Apply foil tent. Try to avoid foil touching bird. Roast at 325 for an amount equal to 15 mins per pound assuming stuffed (less if not). Note: typical time for stuffed bird in 20 mins/pound, but due to torching and pre-heating stuffing, 20 mins is too long.
Check turkey temp in 90 mins. Adjust temp if cooking too slow or too fast.
Flip turkey 45 mins before finishing time, using tongs, to breast-side up. If near final temp, leave oven at 325 and put on convection mode. If not, raise temp to 400. Continue until skin is brown and thickest part of breast registers about 155 F, thickest part of thigh registers 165. Temp will continue to rise while resting. Remove turkey from oven and let rest 30 minutes before carving. Have broth ready to pour over cut turkey pieces.
Notes
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Nutrition Facts (per serving)
Calories
g
Protein
g
Carbs
g
Fat
g
Fiber
g
Sugar
mg
Sodium
mg
Cholesterol