CHEF KEVIN BELTON'S TURKEY WITH CHANGES

Bruce Hoffman

By
@hoffmanbf

Flipping turkey after brining keeps it soooo moist!

This is the second time I have done this and will keep on doing the same.

This brine was a lot easier then doing the soaking method I did last year.


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Rating:

Comments:

Serves:

8

Prep:

1 Hr

Cook:

2 Hr 25 Min

Method:

Bake

Ingredients

12 lb
turkey
6 Tbsp
kosher salt
6 Tbsp
brown sugar
4 Tbsp
creole seasoning (tony's)
2 tsp
garlic powder
1//2 c
butter

Directions Step-By-Step

1
Rinse fresh turkey and remove giblets. Pat dry with paper towel

Combine the dry rub ingredients.

Reserve 2 tablespoons of brine.

Take the remaining brine and coat turkey inside and out.

Cover and refrigerate overnight.

Pre-heat oven to 350 degrees.

WIPE OFF BRINE ON THE OUTSIDE

Whip together softened butter and brine.

Loosely lifting skin, coat the turkey with the seasoned butter. If necessary, secure skin in place with toothpicks.

Tie turkey legs with string and secure wings by tucking into place, IF YOU WANT - I DIDN'T

PLACE TURKEY BREAST SIDE UP FOR 45 MINUTES,

TURN TURKEY BREAST SIDE DOWN FOR REMAINING TIME.

Roast turkey breast up in a 350 degree oven for 2 ½ hours until the thigh reaches 165 degrees.

Baste with juices during the cooking time.

Remove from oven and stand 30 mins before carving.
2
Make gravy with drippings . Heat pan that turkey was bake in. Scrape bottom - add mixture of 1 tbsp corn starch to 1 cp water - heat and stir constantly until gravy come ut like you like if from a blond to a dark brown.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Southern
Hashtag: #THNKSGIVING