UPSIDE-DOWN TURKEY RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Turkey Recipes
Total time: 4 hours 45 minutes
Prep time: 35 minutes
|Kosher salt and freshly ground pepper|
|1 whole turkey (14 pounds), patted dry|
|1 loaf ciabatta (1 pound)|
|1 stick unsalted butter, room temperature|
|2 cups low-sodium chicken broth|
|Halved fresh figs; red, black, and green grapes; and sage and thyme sprigs, for serving|
- In a small bowl, combine 1/3 cup salt and 1 tablespoon pepper. Rub mixture all over turkey, including inside body cavity. Transfer to a rimmed baking sheet and wrap in plastic. Refrigerate at least overnight and up to 24 hours, to allow seasoning to penetrate meat.
- Remove plastic from turkey; rinse inside and out and pat dry with paper towels. Let stand at room temperature 1 hour.
- Preheat oven to 425 degrees with a rack in lower third. Tuck wings under turkey; tie drumsticks together with kitchen twine. Trim bread to length of turkey breast (about 9 inches), then slice horizontally. Butter cut sides of bread. On a V-shaped wire rack set in a roasting pan, place slices side-by-side lengthwise, buttered-sides up. Place turkey breast-side down, so it rests on bread (not directly on rack). Roast 45 minutes.
- Remove from oven and, using a kitchen towel to hold neck side and a wooden spoon inside cavity for leverage, carefully flip turkey breast-side up. Pour broth into pan, then rotate pan and return to oven. Reduce heat to 350 degrees. Continue roasting, basting with pan juices every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, about 2 hours more.
- Transfer turkey to a serving platter. Remove rack from pan; discard bread. Set pan with drippings aside to make your preferred gravy recipe (keeping in mind that drippings will be salty). Let turkey stand 30 minutes. Serve, garnished with figs, grapes, sage, and thyme.
GOOD EATS ROAST TURKEY RECIPE | ALTON BROWN | FOOD NETWORK
Provided by: Alton Brown
Total time: 9 hours 45 minutes
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Yield: 10 to 12 servings
|1 (14 to 16 pound) frozen young turkey|
|1 cup kosher salt|
|1/2 cup light brown sugar|
|1 gallon vegetable stock|
|1 tablespoon black peppercorns|
|1 1/2 teaspoons allspice berries|
|1 1/2 teaspoons chopped candied ginger|
|1 gallon heavily iced water|
|1 red apple, sliced|
|1/2 onion, sliced|
|1 cinnamon stick|
|1 cup water|
|4 sprigs rosemary|
|6 leaves sage|
- Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- The night before or early on the day you’d like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.