My favorite no-fail turkey recipe

I decided to take a break from whining and share my favorite turkey recipe. I took over turkey duty for my family about five years ago after my grandmother swore she had roasted her last. The recipe calls for a 10-12 pound bird, which is actually perfect for my small family, but you can adjust it for a bigger bird and still get excellent results.

What I like most about this recipe is you don’t have to worry about basting the turkey every 30 minutes once it’s in the oven. The prep work can be a bit of a pain in the ass, but the end result is well worth it. While this recipe doesn’t provide the golden, crispy skin of a traditionally roasted bird, the meat is succulent and delicious. I’ve received rave reviews, and friends I’ve given the recipe to have gone on to impress others.

I found this gem in 2002 in Weight Watchers magazine, of all places. If you’re counting POINTS, three ounces of the turkey is 3 POINTS and 3/4 cup of the stuffing is 3 POINTS. I’m not counting right now. I should be, but…oh hell. Let’s not get into that right now.

Enjoy!

Brined Roast Turkey

2 gallons water (that’s 32 cups for those of you lacking gallon-size measuring cups)
2 cups kosher salt
1 cup sugar
2 medium carrots — peeled and thinly sliced (I cheat and use baby carrots)
1 large onion — thinly sliced
1 tablespoon peppercorns — coarsley cracked
6 bay leaves
1 10-12 lb turkey — thawed
Simply Delicious Bread Stuffing (See recipe below)
1/4 cup unsweetened apple juice or water
2 tablespoons unsalted butter — melted

To brine the turkey (up to 2 days ahead). Heat 4 cups of the water in a saucepan; stir in the salt and sugar until dissolved. Pour into a large stockpot or clean bucket (large enough to hold the turkey), and stir in the remaining water and the carrots, onion, peppercorns, and bay leaves. Remove the giblets, neck, and any other packets from the turkey’s neck and body cavities; reserve for another use. Rinse the turkey under cold running water. Immerse the turkey completely in the brine solution and refrigerate at least 6 hours or overnight.

Remove the turkey from the brine solution, and discard the brine and vegetables (just peel off any onions or carrots that may have stuck to the skin). Rinse well, inside and out, and pat dry with paper towels. Refrigerate, uncovered until ready to use (up to 24 hours ahead).

To roast the turkey: Arrange the oven racks to accommodate the turkey and a small baking dish (for the extra stuffing); preheat the oven to 325°F. Spray the baking dish with nonstick spray. Lightly spoon the stuffing into the body and neck cavities, making sure not to pack it in too tightly. Spread the remaining stuffing in the baking dish, sprinkle it with the apple juice or water, and cover with foil.

Place the stuffed turkey, breast-side up, on a flat rack in a open roasting pan. Rush all over with the melted butter to prevent the skin from drying. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 180°F and the temperature in the center of the stuffing in the bird’s cavity is 160°F, about 2 1/2 hours.

Meanwhile, add the dish with the stuffing during the last 45-60 minutes of the turkey’s roasting time; uncover for the last 15 minutes to give it a crisp surface.

Remove the turkey from the oven and transfer to a warmed platter; cover loosely with foil and let stand 15-20 minutes (you can prepare gravy as it stands.) Remove the stuffing and transfer to a serving dish with the additional stuffing, then carve the turkey. Remove the skin before eating. Serving Size: 3 oz turkey without skin.

Simply Delicious Bread Stuffing

1 14 oz bag seasoned cubed bread stuffing mix
2 teaspoons poultry seasoning
2 large celery stalks — finely chopped
1 large onion — finely chopped
3 cups reduced-sodium chicken broth

Combine the stuffing mix, poultry seasoning, celery, and onion in a large bowl. Stir in the broth, 1 cup at a time, until well moistened. Let stand at least 10 minutes at room temperature before using.

To stuff into a turkey, see the Brined Roast Turkey recipe. You can also bake the stuffing separately in a covered 2 quart baking dish sprayed with nonstick spray, in a 325°F oven until cooked through, 45-60 minutes. Serving size: 3/4 cup