"A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!" — Shelly White
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1 (18 pound)
whole turkey, neck and giblets removed
onions, peeled and chopped
carrots, peeled and chopped
dry white wine
Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight.
I bought a small turkey to try this recipe because I didn't want to serve something that wasn't perfect on Thanksgiving day and boy am I glad I did!!
Yes this turkey was moist, but the flavor and moistness was exactly the same as when you use a turkey oven bag. And I COULDN'T stuff it with this recipe. I'm sticking with what works.
This really does make the juiciest turkey. Cooks Illustrated magazine recommends letting the turkey sit in the refrigerator for several hours uncovered after rinsing off the brine, so that the skin will brown and crisp up.
I loved this recipe when I made it last year for Christmas, but I have a question...when I turned the bird 2/3 through cooking it fell apart. Does anyone know why? Did I cook it too long?
This is outrageous. My husband was a serious skeptic of the brining process... until carving time came. I'm amazed the bird made it to the table! Absolutely amazing. *Definitely* use more vegetables. Especially carrots. I added a smidge of wine to the gravy I made from the drippings and it set it off perfectly. Definitely the best gravy we've ever had -- which we didn't even need with such a moist, delicious turkey! Thank you!
I highly recommend this turkey recipe! Made it for Thanksgiving and it's the best one and the easiest that I've used. The brining makes the turkey superbly moist and flavourful. I used aluminium foil to cover it for 2/3 of the cooking time. The vegetables outside the turkey were too oily for my family's taste, and the stuffed vegetables were still very crunchy. I will boil the stuffed vegetables first next time.
Had to downsize recipe since I only had a 12lb turkey. This is the only way I will do turkey from now on. I changed it slightly by stuffing the turky with chopped apples instead of the veggies and put all the veggies in the pan. Also added double the amount of white wine.
This was the moistest turkey I have ever had in my entire life. It was gone as fast as lighting. I did not have the wine on hand so I substituted it out with chicken broth. It was great, so favorful and juicy. Great recipe!!!
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