Oven Roasted Turkey

Christmas 2015

Perfectly done

It has become a yearly family custom, to invite friends over to a shared dinner or noche buena during the Christmas eve at our home. At the beginning of the month of December it is already my task to think of my menu for the Christmas dinner. Since I'm working, I have to prepare food ahead of time especially desserts so everything would fit in my schedule to avoid cramming. 

It has become a problem searching for the right size of turkey here in Jeddah, the supply has been scarce after the thanksgiving celebration. We actually found one but only 3 kg and it's just a little bit larger than a chicken and I am not happy about it. 

I flew to Washington Dc. a week before Christmas so it gave me an idea to get my turkey from there, my first time to try it so I purchased one thermal bag to fit my 10 kg/21 lbs. Butterball turkey and was happy that the bag perfectly fit in my pullman. 

I was the happiest person alive when my roasted turkey came out just fine and nicely done. The meat inside was not dry and just cooked exactly as I wanted it to be. The flavor was so good due to brining overnight. The cavity was stuffed with apples just so not to dry the meat after 5 hours of roasting. Well, I'm happy with the outcome then expect me to do it again and again. Other method is to roast it breast down as the juice settles in the breast leaving the turkey moist and flavorful.

Ingredients:
10 kg turkey 
1 cup iodized salt
1/4 cup of sugar
5 to six liters of water
4 tablespoons butter
3 tablespoons garlic or more as desired
3 tablespoons of pepper or more as desired
3 to 4 piesces of apples 

You"ll need:
1 rack that fits your pan
A pan either rectangle or round ideal for your turkey size
A dependable meat thermometer

Brining is the method of submerging or soaking the turkey overnight with salt, sugar or any herbs like rosemary, thyme, lemon grass etc. this way the turkey meat is not dry when roasted and remains flavorful.
Method:

• Thaw turkey overnight. Boil 5 to 6 liters of water and dissolve salt and sugar then let the water cool.
• Place the turkey in the brine solution overnight, refrigerate if possible or place in a cool area.
• Remove from water and let dry wiping it with paper towel.
• Apply butter under skin (pockets) and on skin, add garlic salt and pepper.
• Stuff cavity with apples either cut or whole.

• Place the turkey on the rack, round or rectangle pan underneath, you can use your cake rack and pan like I did.
• Tuck legs by inserting them in the cavity at the bottom of the turkey and wings with toothpick.
• Cover top with foil to avoid browning ahead of other parts.
• Remove foil 1 hour before the roasting time ends to even the browning of skin.
• Bake for 5 hours at 350 degrees for 10 kg and 3 hours for 5 kg.
• Internal temperature should give 160 to 165 degrees F to ensure it is properly cooked.
• Let your turkey rest for 30 minutes before carving to let the juice settle in. 

Enjoy and have fun with this recipe.