CHEF KEVIN BELTON'S TURKEY WITH CHANGES
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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- 12 lb
- 6 Tbsp
- kosher salt
- 6 Tbsp
- brown sugar
- 4 Tbsp
- creole seasoning (tony's)
- 2 tsp
- garlic powder
- 1//2 c
1Rinse 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.