BEST THANKSGIVING CONVECTION TURKEY
Steps:
- Brine the Turkey: Use 1 tablespoon salt per 5 lbs turkey (washed and dried), sprinkle a little in the cavity, then generously on one side concentrating on the thigh, now the other and last the breast, concentrating on the thick parts. Put in a plastic bag, squeeze out air and refrigerate breast up. Next day, give turkey a massage to distribute the salt and any liquid without removing it from the bag and refrigerate breast down. Next day, massage turkey again and refrigerate breast up. After 3 days, remove turkey from bag, wipe dry, place on a rack and into the fridge for another day. This dries the skin for a beautiful crisp brown finish. After day one and two, you will see quite a bit of moisture in the bag. Leave it alone! By the end of day 3, all that liquid (now salted) will be reabsorbed to give the turkey flavor and texture. Cook the Turkey: Preheat convection oven to 375 degrees. If your oven has settings for Baking or Roasting, select Roasting. Brush 2 tablespoons melted butter over skin; sprinkle 1 1/2 teaspoons pepper over skin and in the cavity. Place 20 sprigs of rosemary in the cavity. Tuck wing tips under, tie legs together. Place bird breast-up in a V-shaped roasting rack in a shallow roasting pan. Cover breast and top of thighs tightly with foil. Roast for 45 minutes. Remove foil and baste with 1/2 cup chicken stock. Leave foil off. Return turkey to oven. Baste with pan drippings every 20 minutes until internal temperature reaches 165 degrees. Figure about 7 minutes cooking time per pound; a 20 lb bird will take 2 1/2 hours. Let turkey rest for 30 minutes before carving.
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