Roasted turkey

Brining makes turkey meat moist and never dry. The high heat used at the beginning ensures a crispy skin on the turkey and then lowering the temp and covering the turkey with foil to finish cooking keeps the turkey from getting too browned. 

When finished roasting and resting, breast meat should be 170 degrees, thigh can be 180. 

A 14-16 pound bird will take about 3 - 3 1/2 hours of roasting. Let turkey rest for 15 minutes before carving. (8-10 pound 2 - 2 1/2 hours).


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