Follow my foolproof recipe for Roasted Turkey and you will surely be the heroine of any event you will be hosting.
Robin here fromCollardsAreTheOldKale.com–The holidays are almost upon us and you can always count on CollardsAreTheOldKale.com for all of your classic, luxe soul food cuisine. Follow my foolproof recipe for Roasted Turkey and you will surely be the heroine of any event you will be hosting. If you’re downsizing this Thanksgiving, a chicken can be substituted for the larger bird.
- Organic Turkey
- 6 Bay Leaves
- 4 Oranges, cut
- 6 Lemons, cut
- Grapefruit or Limes optional
- 10 Large Garlic Cloves
- Seasoned Salt
- 1 Medium Red Onion
- Black and Pink Peppercorns
- I highly recommend brining your turkey for at least 24 hours on each side, with the breast side down being the priority. I will let mine brine for 12 hours breast-side down. If the entire bird is not immersed in the brine, I will flip it over and allow it to brine 8 hours with the thigh side immersed in the liquid. Use an equal amount of cups of water to pounds of turkey.
- I bought a small turkey this year, 10.37 lbs. so I added 10 ⅓ cups of water to a brining bag along with all the seasonings, citrus fruit, garlic and onion. I placed some of the seasonings in the cavity. TASTE THE BRINE BEFORE PLACING THE TURKEY IN THE BAG – IT SHOULD TASTE SALTY BUT NOT EXCESSIVELY SO. ALSO BE SURE TO REMOVE THE NECK, LIVER AND GIBLETS FROM THE INSIDE OF THE TURKEY AND REFRIGERATE OR FREEZE THEM SEPARATELY IN A ZIPLOC. I use the giblets, liver and neck to make a stock for cornbread dressing. Seal the bag and refrigerate for 24 or more hours.
P.S. Check out my last post here.