Recipe From: Food Network 2016 Jeff Mauro’s
Prep time:5 minutes
Cook time:15 minutes
- 1 12-14 lb Fresh Amish Turkey
- Kosher Salt and Freshly Ground Pepper
- 1/2 Tsp Granulated Garlic
- 6 Fresh Bay Leaves
- 2 Sprigs Thyme, Leaves Removed
- 1 Sprig Rosemary, Leaves Removed
- Grated Zest of 1 Orange
- 1 Stick Unsalted Butter, Melted, for Brushing
- Two days before roasting, rinse, clean and dry the turkey thoroughly. In a food processor, pulse 2 tablespoons salt, 1/2 teaspoon pepper, the granualated garlic, bay leaves, thyyme, rosemary and orage zest unti uniform but still coarse, about 10 times. Rub the inside of the turkey with the salt mix, then carefully slip your fingers under the breast skin and rub a liberal amount under the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on the other side.
- Place the bird in a large zip-top bag or brining bag. (If neither is available, cover with plastic wrap.) Place the bird breast-side up on a wire rack on a sheet pan and then place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 2 days.
- The night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be mostly dry and the salt should be dissolved; if any large patches of moisture are present, whipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out completely.
- On the day of, take the turkey out of the fridge 1 hour before cooking. Preheat the oven to 425ºF. Fit a roastin pan with a wire V-rack. Put the turkey on the rack and brush with one-quarter of the melted butter. Roast 30 minutes. Turn the heat down to 325ºF and continue roastin, basting occasionally with the remaining melted butter, until a thermometer inserted into the thigh registers 165ºF, about another 2 hours. Let the turkey rest 30 to 45 minutes before carving.