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Monette Family Turkey recipe
from Flagstaff House executive chef Mark Monette
Rinse turkey and brine with 2 cups kosher salt for 4-24 hours. Drain and pat dry or allow to air dry.
Truss turkey (with twine, tie leg bones together. Cinch twine forward across thighs and wings and secure over flap of skin in front of bird).
Preheat oven to 400 degrees. Line roasting pan with 2 onions, 3 carrots and 3 celery ribs all cut into 1 -inch pieces
Add 1 cup of water. Stuff a bundle of thyme into cavity of bird. Rub two tablespoons butter onto skin of bird. Roast for 40 minutes with breasts covered by a loose aluminum foil "tent."
remove from oven, remove foil and baste. Return to oven for 20 minutes, then baste again.
After 20 more minutes, baste one more time and after final 20 minutes check internal temperature of breast to be 165 degrees and thigh to be 175 degrees. remove from oven and allow at least 20 minutes to rest before carving.
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