ALTON BROWN TURKEY

ALTON BROWN TURKEY image

Number Of Ingredients 11

Steps:

2 to 3 days before roasting begin thawing tukey in the refrigerator. Place bird on roasting rack inside wide, low plan and pat dry with paper towels. Combine 1 apple, 1/2 onion, cinnamon stick and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to turkey cavity along with 4 sprigs rosemary and sage. Tuck wings underneath & coat whole bird liberally with rosemary/dill/salted/peppered butter. Put some of butter under the skin of bird as far as you can reach. Tie legs together with twine. Pour a cup of orange juice in the pan, add sliced apple, quartered lemon, sliced onion and chopped shallots. Roast on lowest level of oven @ 500 degrees F degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil. Insert probe thermometer into thickest part of breast and return to oven, reducing oven temperature to 350 F. Set thermometer alarm to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest loosely covered with foil or a large mixing bowl for 15 - 30 minutes before carving.