Justin Walker’s Brined and Roasted Turkey
For a well-seasoned, succulent bird this Thanksgiving, try Justin Walker’s brined and roasted turkey paired with make-ahead turkey gravy.
Justin Walker’s Brined and Roasted Turkey
Photo Credit : Heath Robbins | Styling by Beth Wickwire/ Ennis Inc.For a well-seasoned, succulent bird, an overnight soak in a simple brine works wonders. Chef Justin Walker takes advantage of the chilly Maine nights by brining his larger turkeys in a well-secured cooler in the barn, freeing up valuable refrigerator space. And unlike some cooks, he doesn’t rub the skin with butter or oil before roasting. “You don’t want the skin to start crisping early on,” he says. “You want it to slowly render.” Though he cooks his turkeys in a Caja China roaster, we adapted the recipe for a standard oven. Pair it with Justin’s Make-Ahead Turkey Gravy for the ultimate Thanksgiving dish.
Ingredients
2 gallons cold water
1 1/4 cups plus 1 1/2 tablespoons kosher salt
1/4 cup granulated sugar
6 dried bay leaves
1/4 cup whole black peppercorns
1 turkey (12–16 pounds, preferably organic)
1 teaspoon freshly ground black pepper
4 cups chicken or turkey stock
Instructions
Twelve hours before you roast the turkey, make the brine: In a lobster pot or brining bag, stir together the water, 1¼ cups salt, sugar, bay leaves, and peppercorns until the sugar and salt dissolve. Remove the offal, wings, and neck from the turkey, reserving the neck and wings for gravy. Place the turkey, breast side down, in the brine solution, and move it around a bit to expel air from the cavity. Place the container in the refrigerator (or outside, remembering to add ice and secure the lid), then allow the turkey to stand in the brine for 12 hours.
Preheat oven to 425° and set a rack to the lower third position. Season the turkey with the remaining 1½ tablespoons salt and ground pepper and place on a roasting pan, breast up. Transfer to the oven and pour the stock into the pan.
After 10 minutes, reduce oven temperature to 325°. Continue cooking the turkey, basting with the stock every 30 minutes, until a thermometer stuck into the thigh of the bird reads 160°, about 12 to 15 minutes per pound total (2 1/4 to 4 hours, depending on the size of the bird).
