A couple of years ago I watched an episode of America’s Test Kitchen, and they shared this great way of roasting turkey. Their “technique,” which is to roast the turkey breast side down for part of the roasting time, is intended to keep the turkey breast moist and juicy, which as most of us know, is difficult at times to do.
Well, that Thanksgiving we followed their technique, and I’m happy to say it worked like a champ. Our turkey was your standard store-bought turkey, but this year I am going to try it with a heritage turkey I am purchasing from Carolina Bay Farms, so I’ll be sure to add an update then.
The year I made the turkey using their technique, my turkey was featured on their page, which was so exciting!
1 turkey (14-18 lbs)
1 cup salt
2 gallons cold water
One day prior to roasting, dissolve salt in 2 gallons cold water in large container. Submerge turkey in brine, cover, and refrigerate for 6 to 12 hours.
Remove turkey from brine and preheat oven to 425 degrees.
Roast turkey breast side DOWN for 1 hour. Reduce oven to 325, turn turkey breast side up and continue roasting for 2 hours or until thickest part of the breast registers 160 degrees and thickest part of the thigh registers 175 degrees.
Remove turkey from oven, transfer to a cutting board and let rest, covered for 30 minutes.
Carve turkey and serve immediately with your choice of side dishes.