Classic Roast Turkey (with optional brine)
Thanksgiving turkey gets a bad rap. And that’s a shame, said chef Aaron Bludorn of Bludorn restaurant. He happens to love the roasted bird but understands why some grow cold to a big, hot tom. That’s because most turkey is overcooked and comes to the table dry, he said.
One pro tip he offers is to rest the turkey for a full 45 minutes before carving. Even a bird that has been overcooked can be rescued by a long rest.
Giant birds may be less popular this year, he said, and that’s OK. He considers the ideal turkey size to be between 10 and 13 pounds. And Bludorn knows from turkey: The all-American holiday meal helped him win Episode 6 of Netflix’s international chef competition “The Final Table” in 2018.
10- to 13-pound turkey 2 onions, peeled and cut
into quarters (divided) 2 heads garlic, split in half 1 bunch thyme
1 bunch sage
1 sprig rosemary
1 pound butter, softened 2 carrots, peeled and split in
half
4 celery ribs
Instructions: Preheat oven to 280 degrees. Remove turkey from refrigerator 1½ hours before roasting.
Truss the bird with butcher’s twine by tying wings together on the back side of the bird, not the breast.
Remove giblets and neck from the turkey. Stuff cavity with one of the chopped onions, garlic, thyme, sage and rosemary. Finish trussing the bird by tying the legs together.
Rub turkey generously with softened butter and season generously with salt and pepper.
Place bird on a roasting rack and add remaining onions, carrots and celery to the pan. If you don’t have a rack, place the turkey directly on the onions, celery and carrots in a roasting pan, which will act as a vegetable “rack.” Place in oven. Once you see the butter melt on the skin, cover the bird with foil to prevent skin from browning too quickly.
Roast for 2½ to 3 hours. Every 45 minutes rotate the
bird and baste with butter.
At the 2-hour mark, take internal temperature (at the meatiest part of the thigh between the thigh and the breast). Once the temperature reaches 150 degrees, raise the oven to 425 degrees and continue cooking with foil off until skin is golden brown and temperature reaches 160 degrees (continue to rotate and basting). Remove turkey from oven and let it rest 45 minutes before carving.
TURKEY BRINE
3 gallons water
½ pound honey
2 pounds salt
7 gallons ice
4 garlic heads
1 bunch thyme
5 rosemary sprigs
¼ cup white peppercorns ¼ cup black peppercorns ½ cup coriander seeds
Instructions: Place aromatics in a sachet. Bring sachet, water, honey and salt to a boil in a pot until fragrant. Pour over ice in a large container to infuse. Place turkey in brine and leave submerged for 10 to 12 hours in refrigerator. A day before roasting, rinse turkey and dry with paper towels. Place turkey on a roasting rack and let dry in refrigerator for 24 hours. Cook turkey using directions above.
Makes 8 servings
From Aaron Bludorn, Bludorn restaurant