BELLA 13567 18QT Turkey Roaster - Manual (Page 10)

8
Recipes
A Note About Turkeys...
Achieving a brown, crispy skin over a moist bird, is oftentimes a problem when it comes to roasting
poultry, especially turkey, in the Roaster Oven. To assure a juicy, soft texture, we suggest brining
the turkey yourself (simple recipe follows) or purchasing a pre-basted bird. To ensure a crisp skin,
the turkey should then be air-dried in the refrigerator for 8 to 24 hours and then cooked at a high
temperature. Finally, the skin is brushed with melted butter to promote overall browning.
Brined & Air-Dried Roasted Turkey with Crisp, Browned Skin
Serves 10–12
Brine:
•
4 cups kosher salt or
2 cups table salt
• 1 (12 - 15 lbs.) turkey, fresh or thawed
• 2 oranges, quartered
• 2 lemons, quartered
• 3 medium onions, chopped
• 2 small carrots, diced
• 2 ribs celery, chopped
• 6 sprigs fresh thyme
• 6 tablespoons unsalted butter, melted
1. Brine turkey. Dissolve salt in 2 gallons cold water in a heavy brining bag.
2. Add turkey to the bag, seal, place into the pan and refrigerate for 4 to 12 hours.
3. Remove turkey from brining bag, rinse well under cool running water. Pat dry inside and
out with paper towels.
4. Air-dry turkey before roasting.
5. Spray wire rack with vegetable cooking spray and place into the pan.
6. Place bird breast-side up onto the rack and refrigerate, uncovered, 8 to 24 hours.
7. Preheat Roaster Oven to 204ºC/400ºF.
8. Toss onions, carrots, and celery with 2 sprigs thyme and 1 tablespoon butter in medium
bowl.
9. Fill the turkey cavity with oranges, lemons, and then as much of the vegetable mixture
as will fit. Tuck wings behind the back to truss the turkey.
10. Scatter remaining vegetables and herbs in the pan; pour 1 cup water over vegetables.
NOTE: To save time on cleanup, cover the wire rack with heavy duty aluminum foil; then
pierce 20 to 30 small holes in the foil with a paring knife.
11. Brush turkey breast with butter, then set turkey breast-side down on foil-lined wire
rack. Brush back of turkey with butter.
12. Add lid. Roast 45 minutes @ 204ºC/400ºF.
13. Brush turkey’s back with butter. Use 2 carving forks to re-position the bird. Insert 1
fork into the neck cavity and the other in the chest cavity. Carefully lift the turkey up
and out of the pan, rotate the turkey leg/wing--side up.
NOTE: If liquid in bottom of pan has evaporated, add 1/2 cup water.
14. Roast 15 minutes @ 204ºC/400ºF.
15. Brush exposed surfaces with butter and, using 2 carving forks, rotate turkey second
leg/wing-side up. Roast 15 minutes @ 204ºC/400ºF.
16. Brush exposed surfaces with butter and, using the 2 carving forks, rotate turkey breast-
side up and continue roasting.
17. Roast turkey 30 to 45 additional minutes. Use a meat thermometer to test for doneness.
until the thickest part of the breast registers 74ºC/165ºF; the thickest part of thigh
registers 77 to 80ºC/170 to 175ºF on a meat thermometer, and the juices run clear.
18. Carefully transfer the cooked turkey from the wire rack to a carving board and loosely
tent with foil. Allow turkey to rest for 20 minutes before carving.
Using a roasting bag to cook your turkey will ensure a moist and delicious bird, with no
need for basting during cooking. The turkey is glazed before serving to add a fruity sweet
note to the spicy cornbread stuffing.
SO-311685_13425, 13567_BELLA 18Qt Turkey Roaster IM.indd 8 2014-06-25 3:57 PM