Incredible Roast Turkey
Begin the night before or 4-6 hours ahead.
The secret to great turkey starts here: soak your bird. This plumps it up and even rescues ‘utility’ turkey. The lean white meat of the breast swells and the turkey slices up moist and well seasoned. Try it and you’ll never look back.
Turkey (5-10 pounds)
water to cover bird
1 large onion - chopped
Place turkey in a large stock pot. Cover with water and about 1/2 cup kosher salt and 1 cup white vinegar and toss in onion. Refrigerate.
1 large orange
margarine, butter or olive oil
sage or Bell’s Seasoning
coarse sea salt
Preheat oven to 400 F.
Drain turkey (from soaking liquid) and pat dry. Place turkey in pan (check out the All-Clad turkey roasting pan). Pour in about 2 cups of water, 2 generous dollops of margarine (or butter, or 3-4 tablespoons olive oil) 1/2 cup white wine (optional) and 1 tablespoon chicken boullion powder (salt-free variety is best). Scatter two sliced lemons and one sliced orange over bottom of roasting pan followed by parsley.
Squeeze half a lemon into the turkey cavity, a generous sprinkle of coarse sea salt, half an onion and some black pepper. Rub surface of turkey with butter, olive oil or margarine. Shower it with the remaining half lemon and a bit of worcestershire sauce. Then, thoroughly powder the turkey skin with paprika and garlic powder. Be generous. Dust on a little sage (or Bell’s Seasoning) celery salt, pepper and about 1 tablespoon coarse sea salt.
Roast turkey, basting with pan juice and re-applying paprika and garlic powder as needed (about every 30-45 minutes). The liberal use of these spices makes for a nice crisp skin.
For the last 45 minutes of roasting, stop basting and allow the skin to crisp further. Test turkey for doneness. Cover with foil if it is browning too fast. If it is ready, cover with foil, reduce heat to 225 F. and wait until serving time to take it out of oven.
Turkey should rest about 15 minutes before being carved.